Are you a fan of blueberries and cream cheese? If so, then you’re going to love this recipe! Whether you’re looking for a delicious breakfast or brunch treat, or simply a delightful coffee cake, this Blueberry Cream Cheese Pound Cake is the perfect choice. It’s incredibly moist and can be enjoyed on its own or with a scoop of ice cream. Best of all, it’s easy to make!

Ingredients

• 1 (8 oz.) package of cream cheese, softened to room temperature
• 1/2 cup vegetable or canola oil
• 1 package of yellow cake mix
• 1 (3 oz.) package of instant vanilla pudding mix
• 2 cups fresh blueberries (you can also use frozen blueberries)
• 4 large eggs
• 3 tsp. vanilla
• 1/2 cup confectioner’s sugar

Instructions

1. Preheat your oven to 325 degrees.
2. Spray a 9-inch Bundt pan with nonstick baking spray.
3. In a large mixing bowl, beat the cream cheese and oil with an electric mixer until they become light and fluffy.
4. Add in the yellow cake mix, instant vanilla pudding mix, eggs, and vanilla. Beat on medium speed until all the ingredients are well blended.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan and place it in the preheated oven.
7. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   • Pro tip: The aroma of the cake baking will fill your kitchen with a delicious scent!
8. Remove the cake from the oven and let it cool in the pan for 20 minutes.
9. Once cooled, transfer the cake to a wire rack to cool completely.
10. Sprinkle confectioner’s sugar over the top of the cake.
11. Slice and serve!

• Pro tip: This cake is perfect for enjoying with a cup of tea or coffee.

Serving Suggestions

This Blueberry Cream Cheese Pound Cake is absolutely delicious on its own, but you can take it to the next level by serving it with a scoop of your favorite ice cream. The creamy, tangy cream cheese pairs perfectly with the sweet burst of blueberries. It’s a treat that will surely impress your friends and family!

Storing and Freezing

If you have any leftover cake, you’ll be happy to know that you can freeze it. Simply wrap it tightly in plastic wrap and store it in the freezer for up to three months. When you’re ready to enjoy it again, just let it thaw at room temperature.

As for the shelf life, this cake can be left out at room temperature for a day. However, due to the presence of cream cheese, it’s best to refrigerate it after that. You can keep it in the fridge for up to a week. So go ahead and indulge yourself in a slice of this delectable Blueberry Cream Cheese Pound Cake!