Stay with us so that you know this recipe for Blueberry Pound Cake with a Cake that we bring for you. It has a flavor that you will love.
Not only is it easy to prepare, but its ingredients are unique, healthy and very delicious.
Don’t miss out on this incredible recipe. Family approved!
Prep Time: 10 minutes | Baking Time: 40 minutes | Cooling Time: 10 minutes | Total Time: 60 minutes | Makes: 12-16 servings
Ingredients:
Cake:
1 Package (15.25 Oz) Yellow Butter Cake Mix
1 Box (3.4 Oz) Vanilla Pudding
¾ cup Low Fat Milk
4 Large Eggs
⅓ cup Regular Sour Cream
¼ cup Unsalted Butter (Melted)
2 cup Blueberries (Fresh)
Glaze:
½ cup Sweet Cream Butter (Soft)
1 Package (8 Oz) Cream Cheese (Room Temp)
4 cup Powdered Sugar
2 tsp Pure Vanilla Extract
Directions:
Step 1. Preheat oven to 350 degrees.
Step 2. Prep bundt cake pan with nonstick baking spray.
Step 3. Remove one tablespoon of the cake mix.
Step 4. Set aside the tablespoon of cake mix in a bowl.
Cake:
Step 1. In a mixing bowl add the cake mix, vanilla pudding, milk, eggs, sour cream butter. Use an electric mixer to combine all of the ingredients together.
Step 2. Add the blueberries in the bowl with the tablespoon of cake mix. Carefully stir the cake mix and blueberries together.
Step 3. Add the blueberries to the mixing bowl. Use a rubber spatula to gently blend the blueberries in with the cake batter.
Step 4. Spoon the cake batter into the prepared bundt pan. With a rubber spatula gently evenly spread out the top of the batter.
Step 5. Bake at 350 degrees for 35-40 minutes. (Insert a toothpick in the center of the cake. If the toothpick comes out with a few cake crumbs on it then it is done.)
Step 6. Take the cake out of the oven. Set aside for the cake to cool while still in the bundt pan for about 10 minutes.
Step 7. Flip the cake pan over and allow the cake to land on a cooling rack to cool completely.
Glaze:
Step 1. Add cream cheese and butter in a mixing bowl. Use an electric mixer to blend them together. Slowly mix in the powdered sugar and vanilla.
Step 2. Continue to mix until the glaze becomes smooth and creamy. Slowly pour the glaze over the cake.
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Blueberry Pound Cake with a Cake Mix
Ingredients
Cake:
- 1 Package 15.25 Oz Yellow Butter Cake Mix
- 1 Box 3.4 Oz Vanilla Pudding
- ¾ cup Low Fat Milk
- 4 Large Eggs
- ⅓ cup Regular Sour Cream
- ¼ cup Unsalted Butter Melted
- 2 cup Blueberries Fresh
Glaze:
- ½ cup Sweet Cream Butter Soft
- 1 Package 8 Oz Cream Cheese (Room Temp)
- 4 cup Powdered Sugar
- 2 tsp Pure Vanilla Extract
Instructions
- Preheat oven to 350 degrees.
- Prep bundt cake pan with nonstick baking spray.
- Remove one tablespoon of the cake mix.
- Set aside the tablespoon of cake mix in a bowl.
Cake:
- In a mixing bowl add the cake mix, vanilla pudding, milk, eggs, sour cream butter. Use an electric mixer to combine all of the ingredients together.
- Add the blueberries in the bowl with the tablespoon of cake mix. Carefully stir the cake mix and blueberries together.
- Add the blueberries to the mixing bowl. Use a rubber spatula to gently blend the blueberries in with the cake batter.
- Spoon the cake batter into the prepared bundt pan. With a rubber spatula gently evenly spread out the top of the batter.
- Bake at 350 degrees for 35-40 minutes. (Insert a toothpick in the center of the cake. If the toothpick comes out with a few cake crumbs on it then it is done.)
- Take the cake out of the oven. Set aside for the cake to cool while still in the bundt pan for about 10 minutes.
- Flip the cake pan over and allow the cake to land on a cooling rack to cool completely.
Glaze:
- Add cream cheese and butter in a mixing bowl. Use an electric mixer to blend them together. Slowly mix in the powdered sugar and vanilla.
- Continue to mix until the glaze becomes smooth and creamy. Slowly pour the glaze over the cake.
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