This cake is very simple and scrumptious. It tastes great when served as a dessert or a coffee cake. It is also a really attractive cake thanks to the blueberry frosting.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 16 |
| Yield: | 1 to 10 – inch bundt pan |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- ¼ cup white sugar
- ¼ cup water
- ¾ cup vegetable oil
- 3 eggs
- 1 (8 ounce) package cream cheese, room temperature
- 1 (16.5 ounce) can blueberries, drained, juice reserved
- 1 cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make Glaze: In a small bowl, combine confectioners’ sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 354 mg |
| Sugars | 35 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I used frozen blueberries because we don’t have canned ones here. It was moist and delicious!! And since I let the blueberries thaw before using I had enough juice for the glaze.
This cake is very good! My store had fresh blueberries on sale, so I used them instead (6 oz. pkg.); I substituted a vanilla powdered sugar glaze for the one with blueberry juice. Refrigerated the leftovers due to the cream cheese. I’m temped to make this with a lemon cake mix the next time, as I like blueberries and lemon together.
I made this twice. Use fresh blue berries not pie filling. Too heavy (weight) with pie filling.
How long does this cake lasts and how do you store it? It seems so moist that I’m not sure it will last a couple of days.
I replaced the yellow cake mix with a lemon mix – tasted great. We would have eaten it all up the first night, but wanted to make it last. My picky eater says “this is a great cake”! High praise!
I made this recipe and made Mini Bundt Cakes with it for the family as a test. Annually we do a bake sale to benefit the kiddo’s school organizations and we don’t like to just do cookies, so we test different recipes in smaller servings. They were a huge hit, moist and just the right sweetness level! These are DEFINITELY going to be made for the sale, Going to use mini loaf pans…will let you know how they work out!
Fantastic. I skipped the blueberry juice in the glaze and added almond flavoring, but otherwise followed the recipe. I will keep it as my fruit pound cake go-to.
This is good. It is nothing like a pound cake though. Might try a different flavor cake mix as the yellow is very strong.
This cake is so moist and easy to make. ?? ?? ?? ?? ??
No changes. Easy, magnificent cake! A family favorite!
I made this with fresh blueberries straight from the farm and it turned out perfect. I did use the French Vanilla Pudding instead of vanilla pudding and I made my icing using powdered sugar, butter, vanilla and fresh squeezed lemon juice. This is definitely a winner. It was quick to mix up too.
So moist and delicious!! I used a pint of blueberries instead of canned, and as a result also just did a plain powdered sugar/milk glaze but other than that followed recipe exactly. It was divine. I am waiting for my kids to go to bed so I can sneak another piece!!
I can’t tell you how many times I’ve made this cake, and passed the recipe to others. It’s quick and easy and always a hit. I use either yellow cake mix and switch it up with a lemon cake mix, which is also yummy. I use frozen blueberries and make purple-ish colored glaze by adding a few drops of blue and red food coloring into the powdered sugar.
This is so delicious. I had to make a change because I couldn’t find the blueberries called for. I bought a small pkg of frozen ones and simmered them in a little bit of water. I used the juice from that to make the glaze. So rich and moist and will surely make again and again. Thank you for the recipe.
we love it
Very good cake, moist and delicious. Easy way to use the fresh blueberries coming in. I did make a lemon glaze for the top as I like the taste of lemon and blueberry.
Frozen blueberries and lemon pudding instead of vanilla. Everyone loved it
I used frozen berries dredged in flour, added a little lemon juice to cake batter and made glaze from powdered sugar and lemon juice.
My family loved it !!!! And they are real pickey about there deserts.
I made some changes to this, but most were out of necessity. I couldn’t find canned blueberries so I ended up buying blueberry pie filling. I drained most of the juice off as best I could using a mesh strainer. I saved what I drained off. I also omitted the extra sugar in the cake since the blueberries were sweetened, and both the cake mix and pudding mix have sugar in them. I used part of the reserved blueberry sauce and mixed it with confectioners sugar to make the glaze. Everyone in my family loved this cake. I made it for my mom’s birthday, and my daughter said that she wants it for hers too.
I am making this cake for the second time within a week. It is delicious and very moist. The changes I made, I used the blueberry juice instead of water, 1/2 cup. I wasn’t sure about using pie filling, so I used a can of blueberries(drained) and I also left out the cream cheese. It was YuMmY!