Blueberry Lemon Cream Cheese Pound Cake

"I've made this one before and had lost the recipe. Found it again in a recipe group emailing today...HURRAY!! This is really good; moist and flavorful, sweet yet tangy. Make sure to use the glaze; it adds that extra zip to the cake."
photo by Fauve photo by Fauve
photo by Fauve
photo by Maureen in MA photo by Maureen in MA
Ready In:
1hr 20mins




  • Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine the cake mix, pudding mix, and sugar.
  • Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed.
  • Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
  • Bake in the in the 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
  • Mix the confectioner's sugar and lemon juice and pour over the cooled cake.

Questions & Replies

  1. Has anyone tried making this with a regular pudding mix?


  1. What a hit this was! Moist and delicious. Don't let the thickness of the batter scare you.
  2. Made this recipe as written, omitting sugar, and it came out delicous! Used fresh, grated lemon peel. Took a bit longer (70 min) to bake in my oven, but worth the extra time. My DH loved it and asked me to make this again!
  3. I used yellow cake mix and french vanilla pudding since that's what I had on hand. Because of this I used a bit more lemon zest and it turned out great. I was glad to find this recipe did not contain a lot of butter and eggs like some pound cake recipes do, but it was every bit as delicious. Thanks for sharing!
  4. After reading the reviews, I took some liberties with this recipe: instead of the oil, I used 1 C. Butter. I have lots of Meyer Lemon juice in the freezer from our tree, so substituted that for the water. No lemon zest on hand (our lemons mature Dec-Feb), but had orange zest in the freezer - used that. Noting that there is plenty of sugar in both the cake mix and the pudding mix, I was going to omit it, but instead put it in the mini-processor along with the orange zest and processed until very fine. Additionally, I creamed the butter (and cream cheese) as for a traditional pound cake, adding the sugar after the butter and cheese were fully whipped, then the eggs, one at a time. I stirred in the cake mix and lemon juice as one would for a pound cake, adding 3C. blueberries at the end, which add been mixed with 1T flour It turned out perfectly! Rather a powdered sugar glaze, I made a simple syrup glaze of 1/2C lemon juice and 1/2 water stirring in a glass measure until the sugar was dissolved. I brushed that on the cake which, while, warm, readily absorbed the lemon glaze. The basic recipe gave me the idea of using what I had on hand - that and the 5-star reviews and tweaks by others.
  5. This turned out more like a coffee cake than pound cake but it was excellent! It was super moist and very flavorful. Will definitely make this one again.


  1. I doubled the amount of blueberries, 3 cups. Also used about 1/2 cup fresh lemon juice and 6 TBS of lemon zest, it was delicious and got rave review at a family picnic.
  2. I used butter in place of the oil and threw in more blueberries. REALLY good, even the lemon hating hubby liked this. Will make again, thanks.


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