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Easy Prep Blueberry Cream Cheese Cake

Easy Prep Blueberry Cream Cheese Cake

This cake is both stunning-looking and delicious!
5 from 2 votes
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 SERVINGS
Calories: 323kcal
Author: Katherine - Yummfully

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

Calories: 323kcal | Carbohydrates: 45g | Protein: 4g | Fat: 5g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 382mg | Potassium: 47mg | Fiber: 1g | Sugar: 33g | Vitamin C: 2mg | Calcium: 9mg | Iron: 5mg