Blueberry Cream Cheese Cake

By: Hannah Lee Leidy
Photo by Jonathan Boncek

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Makes 1 cake


  • 8 ounces cream cheese
  • ½ cup vegetable oil
  • 4 eggs
  • 1 box yellow cake mix
  • 1 box instant vanilla pudding
  • 2 teaspoons vanilla extract
  • 2-2½ cups fresh or frozen blueberries
  • Powdered sugar

Preheat oven to 350 degrees and coat a bundt pan with nonstick cooking spray. In a large bowl, combine cream cheese and vegetable oil. Add eggs one at a time, mixing well after each addition. Add yellow cake mix, instant vanilla pudding, and vanilla extract. (Batter will be thick.) Stir in blueberries. Transfer batter to prepared pan and bake for 1 hour. Let cool slightly, then invert pan onto a plate to release cake. Dust with powdered sugar.

  • From Blanche Weathers

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