This impressive-looking and scrumptious cake is the perfect addition to a lavish brunch or any celebration. Adding cream cheese to the batter makes the cake rich, while fresh blueberries bake into the most delicious jammy pockets of sweetness!
Ingredients For Blueberry Cream Cheese Cake
- Cream cheese
- Oil
- White cake mix
- Instant vanilla pudding mix
- Eggs
- Vanilla extract
- Lemon zest
- Blueberries
- Powdered sugar
- Milk
How To Make Blueberry Cream Cheese Cake
- Grease and flour a 9-inch bundt cake pan and preheat the oven to 325 F.
- Beat the cream cheese and oil with a hand-held or stand mixer until creamy.
- Add the cake mix, pudding mix, eggs, lemon zest, and vanilla extract, and beat until smooth.
- Fold in the blueberries and spoon the batter into the pan.
- Bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean.
- Cook in the pan for 10 mins, then unmold and cool in a wire rack.
- While the cake is cooling, make the icing by combining the milk with the confectioner’s sugar.
Drizzle the icing over the cooled cake and serve.
Can I Make This Cake Ahead Of Time?
Yes, you can. Bake it the day before and add the icing just before serving to keep it fresh.
Easy Prep Blueberry Cream Cheese Cake
Equipment
- Hand held or stand mixer
- Mixing bowl
- 9-inch bundt cake pan
- Oven
Ingredients
For the cake:
- 8 oz cream cheese, softened
- ½ cup avocado oil (or vegetable oil)
- 1 package white cake mix
- 1-3 oz package instant vanilla pudding mix
- 4 eggs
- 2 teaspoons vanilla extract
- Zest from one lemon
- 2 cups fresh blueberries
For the icing:
- 2 cups confectioner’s sugar
- 1 tsp vanilla extract
- 4 tbsp milk
Instructions
- Grease and flour a 9-inch bundt cake pan and preheat the oven to 325 F.
- Beat the cream cheese and oil with a hand-held or stand mixer until creamy.
- Add the cake mix, pudding mix, eggs, lemon zest, and vanilla extract, and beat until smooth.
- Fold in the blueberries and spoon the batter into the pan.
- Bake for 60-65 mins or until a toothpick inserted in the middle comes out clean.
- Cook in the pan for 10 mins, then unmold and cool in a wire rack.
- While the cake is cooling, make the icing by combining the milk with the confectioner's sugar.
- Drizzle the icing over the cooled cake and serve.
Nutrition
Frequently Asked Questions
What If I Don’t Have An Instant Pudding Mix?
You don’t have to add it, but the cake won’t be as moist. Add ¼ cup more flour to stabilize the batter.
How Do I Check If The Cake Is Done?
Insert a toothpick in the middle of the cake. If it comes out clean (without wet batter), the cake is done.
What’s The Best Way To Mix Cream Cheese And Oil?
Make sure the cream cheese is soft and at room temperature. Use a hand-held or stand mixer to combine the oil with the cream cheese. If the mixture is not smooth and creamy, don’t worry.
What Can I Use If I Don’t Have A Bundt Pan?
You can use an 8×8-inch pan, loaf pan, tube pan, round cake pan, or any deep baking dish.
Can I Use Frozen Blueberries?
Yes, you can. Add them frozen, not thawed so they don’t turn the batter blue.
How Do I Prevent The Cake From Sticking To The Pan?
Grease and flour the entire pan to prevent the cake from sticking.
Can I Make This Cake With Other Berries?
Absolutely! You can use mixed berries or chopped strawberries.
