Blueberry Lemon Cream Cheese Pound Cake Recipe

Name: Blueberry Lemon Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package lemon cake mix (can use a yellow cake mix instead); 1 (3 1/2 ounce) package vanilla instant pudding mix or (3 1/2 ounce) package instant lemon pudding mix; 1/4 cup sugar; 3 large eggs; 1 (8 ounce) package cream cheese, softened; 3/4 cup vegetable oil; 1/4 cup water; 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract; 2 teaspoons grated lemon peel; 1 1/2 cups fresh blueberries; 1 cup confectioners' sugar; 2 tablespoons lemon juice

Servings: persons

1 (18 1/4 ounce) package lemon cake mix (can use a yellow cake mix instead)
1 (3 1/2 ounce) package vanilla instant pudding mix or (3 1/2 ounce) package instant lemon pudding mix
1/4 cup sugar
3 large eggs
1 (8 ounce) package cream cheese, softened
3/4 cup vegetable oil
1/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 teaspoons grated lemon peel
1 1/2 cups fresh blueberries
1 cup confectioners' sugar
2 tablespoons lemon juice

1
Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
2
In a large bowl, combine the cake mix, pudding mix, and sugar.
3
Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed.
4
Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
5
Bake in the in the 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
6
Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
7
Mix the confectioner's sugar and lemon juice and pour over the cooled cake.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (18 1/4 ounce) package lemon cake mix (can use a yellow cake mix instead), 1 (3 1/2 ounce) package vanilla instant pudding mix or (3 1/2 ounce) package instant lemon pudding mix, 1/4 cup sugar, 3 large eggs, and more.

Yes, Blueberry Lemon Cream Cheese Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Cream Cheese Pound Cake

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