This recipe is delicious and quite simple. Excellent as a dessert or for breakfast with a cup of coffee.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 16 |
| Yield: | 1 10-inch bundt pan |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- ¼ cup white sugar
- 3 eggs
- 1 (8 ounce) package cream cheese, room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ¼ cups blueberries
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 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.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 267 mg |
| Sugars | 18 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
My 19 year old daughter and I decided to bake a cake together while watching a movie. We mashed pause and whipped this amazing pound cake up popped in the oven and by the time the movie ended.. we enjoyed cake and coffee! What a perfect night! Thank you for sharing your recipe, this will become a nice family tradition. We made just like the recipe called except.. turned oven up to 350 after 45mins at 325 & adding 10 more minutes cooking time….Then added a some glaze. Delicious!
Took it to work today, and it was gone within the hour!!! I did add a little almond milk to add more fluffiness. Cutting into the cake was soft and moist. I suggest adding icing to it as well. Great recipe
I liked this and would definitely make it again. I only had a cake mix which was 15.25 ounces so I added 3 oz.’s of flour, it didn’t seem to hurt anything doing this, and we all liked it.
Easy to make and tasty
Easy recipe, I used a lemon cake mix, and flavor was exceptional! Didn’t use any icing, we’re not into sugary things! The fresh blueberries really made the cake moist.
I read all the comments before making this cake. Used a pudding mix French vanilla cake mix. Melted a cube of butter to replace the oil . Tossed fresh blueberries with flour. Used flour/oil cooking spray in my Teflon lined Bundt pan. Cake came out perfect at exactly 45 minutes on 375. It dropped out onto the cooking rack when I inverted it. Beautiful!!
Moist and tasty Easy to make and good eaten warm or cold. Stays moist for several days and the blueberries are nicely distributed
This is delicious! I dusted the blueberries with a couple teaspoons of cake mix/sugar to prevent the blueberries sinking to the bottom of the batter. Worked great!
This turned out so good. Will definitely be making it again.
It was much better the next two days after refrigerating. I used cream cheese frosting.
Delicious! Made it for our family 4th of July get-together. Everyone said it was their new favorite cake.
Delicious! No one will know that I used a cake mix! Awesome! Thank you.
This comes out so light and fluffy! Will quickly become a family favorite! Only thing I found was that I had to add 10 minutes to the cook time, but I live at sea level, so pretty common.
So easy and delicious!! I added huckleberries instead of blueberries since they’re a local treasure, and everyone LOVED it!!
Omg you guys. I used lemon cake mix and real lemon juice and zest. I also skipped the granulated sugar (I didn’t have any) instead, I tossed 2cups blueberries in powdered sugar (yes they got stuck at the bottom a little but not too bad) It gave a perfect tart contrast to the lemon cheesecake loaf thing I had going. Oh and I also used some melted cannabutter instead of the veggie oil aaaaaannnnndd …………., Yeah. Bomb.
One of my grandchildren’s favorites. Easy to throw together and send in lunches.
Loved it! Very moist and tasty. I brought the cake to a party and my family devoured it!
Very easy and it was delicious!
I made this using a lemon cake mix but it didn’t taste/feel like a pound cake, just a regular cake, extra dense. The flavor was good, but the texture was off.
Used Duncan Hines Butter Recipe cake mix. I used 1 stick unsalted butter, 1 T oil, 2 eggs, 1 extra t. vanilla and 3/4 cup water (batter was thick). Remember to use a bit of the cake mix to coat your blueberries. Cake came out delish without glaze.
This makes a delicious moist cake. I used a Gluten Free yellow cake mix and I also glazed the cake with a lemon glaze. Everyone loved it!