Blueberry Cream Cheese Pound Cake Recipe

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Blueberry Cream Cheese Pound Cake
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Ingredients:

Directions:

  1. Preheat oven to 350°F Grease 9X5X2-inch loaf pan.
  2. Place 1/4 cup cake mix in medium bowl; add blueberries and toss until well coated.
  3. Beat cream cheese in large bowl 1 minute on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
  4. Add remaining cake mix alternately with milk, beginning and ending with cake mix, beating well after each addition. Beat 1 minute on medium speed or until light and fluffy.
  5. Fold blueberry mixture into batter. Pour mixture into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted into center comes out clean.
  6. 6.Cool in pan on wire rack 10 minutes. Remove cake to wire rack; cool completely.
  7. Lightly sprinkle top with powdered sugar, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 75.78 Kcal (317 kJ)
Calories from fat 47 Kcal
% Daily Value*
Total Fat 5.22g 8%
Cholesterol 45.78mg 15%
Sodium 64.33mg 3%
Potassium 64.55mg 1%
Total Carbs 5.08g 2%
Sugars 6.51g 26%
Dietary Fiber 0.37g 1%
Protein 2.47g 5%
Vitamin C 1.9mg 3%
Iron 3.3mg 18%
Calcium 36.3mg 4%
Amount Per 100 g
Calories 136.98 Kcal (574 kJ)
Calories from fat 84.96 Kcal
% Daily Value*
Total Fat 9.44g 8%
Cholesterol 82.75mg 15%
Sodium 116.28mg 3%
Potassium 116.69mg 1%
Total Carbs 9.19g 2%
Sugars 11.77g 26%
Dietary Fiber 0.67g 1%
Protein 4.47g 5%
Vitamin C 3.3mg 3%
Iron 5.9mg 18%
Calcium 65.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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