Blueberry Bundt Coffee Cake

READY IN: 1hr 15mins




  • Preheat oven to 325 degrees.
  • In a large bowl beat together 1-2 minutes, the cream cheese, sugar, vanilla extract, and the eggs.
  • Beat in the vegetable oil, and then the cake mix, until all is incorporated.
  • Gently stir in the blueberries by hand.
  • Pour the cake batter into a greased and floured 10-inch Bundt pan.
  • Bake cake in oven for 45-55 minutes, or until a wooden tooth pick inserted in center of cake comes out clean. (I baked my cake for 45 minutes, as my oven does get quite hot.).
  • After removing cake from oven, let cake set in the Bundt pan for 10 minutes.
  • Remove cake from pan, and let cool completely before drizzling on the glaze.
  • Mix the glaze ingredients together, and drizzle it over the cooled cake.
  • Refrigerate the cake until ready to serve.
  • *Note: One (6 oz.) pkg. of fresh blueberries, equals 1-1/4 cups of berries.
  • Also, when making the citrus glaze for the cake, start out with 1 cup of the powdered sugar, then add more if need be, to get the right consistency. I found 1-1/4 cups was just the right amount for me, but it does make quite a bit of the glaze.