BLUEBERRY CREAM CHEESE BUTTER CAKE
Blueberry Cream Cheese Butter Cake is so good and the lemon glaze makes it even better.
Blueberries are one of my very favorite things. I promise you this blueberry butter cake won’t last long. Enjoy it with coffee in the mornings or as a dessert anytime. This is one recipe your guests, family and friends will love and be coming back for more.
Blueberry Cream Cheese Pound Cake
1 box Kroger Butter Recipe Cake Mix
3 eggs
2/3 cup evaporated milk
1 1/2 sticks butter or margarine, melted or 12 tablespoons
3.5 ounce box Vanilla Instant Pudding and Pie Filling
1 (8 ounce) package cream cheese, softened
1/3 cup water
1 cup fresh blueberries
1 cup walnut pieces
In a mixing bowl combine cake mix, pudding mix, and eggs. Mix well with mixer. Add milk and melted margarine, cream cheese and water and continue mixing. Batter will be thick. Fold in blueberries and walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees oven for 55 to 60 minutes until center is cooked. Let stand for 15 to 20 minutes before removing from pan.
Glaze:
1/2 cup lemon juice
2 teaspoons vanilla
3 cups (more or less) confectionery sugar
Mix ingredients in a small pan over low heat on the stove stirring with a whisk until melts and desired consistency. Punch holes in cake with toothpick and pour glaze over cake. Use any remaining glaze to pour over individual pieces.
Blueberry Cream Cheese Butter Cake
Ingredients
- 1 box Kroger Butter Recipe Cake Mix
- 3 eggs
- 2/3 cup evaporated milk
- 1 1/2 sticks butter or margarine melted or 12 tablespoons
- 3.5 ounce box Vanilla Instant Pudding and Pie Filling
- 1 8 ounce package cream cheese, softened
- 1/3 cup water
- 1 cup fresh blueberries
- 1 cup walnut pieces
Glaze:
- 1/2 cup lemon juice
- 2 teaspoons vanilla
- 3 cups more or less confectionery sugar
Instructions
- In a mixing bowl combine cake mix, pudding mix, and eggs. Mix well with mixer. Add milk and melted margarine, cream cheese and water and continue mixing. Batter will be thick. Fold in blueberries and walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees oven for 55 to 60 minutes until center is cooked. Let stand for 15 to 20 minutes before removing from pan.
Glaze Instructions
- Mix ingredients in a small pan over low heat on the stove stirring with a whisk until melts and desired consistency. Punch holes in cake with toothpick and pour glaze over cake. Use any remaining glaze to pour over individual pieces.
Be sure and follow us on Instagram!
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Sorry but I cannot get to Whole Foods to get the cake mix you recommended, is there any other cake mix I could use?
Hi Margaret, no where in this recipe do we recommed a Whole Foods cake mix. We simply used a Kroger Butter flavored cake mix. You can use any brand of a cake mix that you like. Thanks!
I would like to make this recipe, but I need to know how many ounces the cake mix contains. The cake sounds delicious!
15.25 ounces.
Easy to make. I did whip the cream cheese before adding to cake batter.
The cake is in the oven. The one thing I did extra was coat the blueberries with a little bit of flour and sugar. The sugar will sweeten them and the flour will keep them from sinking hopefully.
Baking in Missouri
I made this cake last night and it was very good! The only weird thing was all the blueberries sunk to the bottom while baking so now they’re all at the top of the cake instead of dispersed throughout it. I made a cream cheese glaze instead of lemon and it was delicious that way! The only thing I can think of why the blueberries may have sunk is that I used cook and serve pudding because I couldn’t find ANY instant in the store, but that doesn’t seem like it should matter. I will definitely make it again and use instant to see if that makes a difference.
I am dying to make this cake. I just have one question to those who have made it. How is the sweetness of it. I am not one for super sweet cakes, if you know what I mean. Rich with flavor is good, but just wondering on the sweetness of it.
made my cake today and it fell don’t know what could have happened. Can anyone help me? will try again. Moni
Hi Moni, There are many reasons why a cake can sink in the middle, Lacey. Opening the oven door before the cake is set, hot and cold spots in the oven where it does not heat evenly, outdated leavening ingredients, over-mixing the cake or the cake batter sits around too long before cooking are just a few. Hope this helps you.
I had the same thing happen. I wasn’t sure it was going to work with all of the heavy ingredients..,butter, cream cheese AND pudding.
Recipe sounds divine however in Canada we do not have “sticks of butter “. Could you advise how much butter is required by cups or tablespoons. Thank you!
Sorry about that Phyllis. The recipe has been corrected to show 12 tablespoons. Thank you for bringing it to our attention. Have a great week.
Most or all cake mixes have changed from 18 oz to 15 1/2 oz, does this make a difference in the result or do you have to adjust the recipe.
So far I have been able to make it the same but I hate that everything is so much smaller these days.
Cake fell, very disappointed. Baked for 65 minutes and tester came out clean. Smells wonderful.
Don’t have instant puddings and live in Mts away from a store, can I use cook and serve pudding mix?
I don’t know Kay. I have never tried it.
Would a tube pan work with this? The kind of pan used for angel food cake? I have all the ingredients but not a bundt pan.
The introduction said to use flour, not cake flour, but the recipe said to use Kroger cake mix which obviously has cake flour. For those that don’t know, cake flour is more finely ground and much lighter. This might be why the cakes are falling.
Delicious! Def a keeper! I used thawed frozen blueberries & left out the nuts. Very rich, dense cake and the lemon glaze is an awesome touch! Thanks for the recipe! Will make again!
Thank you so much Donna! So happy you liked the cake recipe and happy you enjoy this cake.
Do you use bottled or fresh lemon juice?
You can use either, April.
I made it today with lemon pudding and it was great.
I have made this twice, failed both times. Not sure why, all of your other recipes come out spot on. I have used both a tube and a bundt pan and even though a wooden skewer came out clean in 55-60 mins, it fell both times and was wet in the middle.
Any butter cake mix should work.
I accidentally use condensed milk instead of evaporated milk it was wonderful. I made it tonight like the recipe said it came out fine.
This is so delicious!! I took it this past weekend to a company picnic & everyone raved about it!! I will definitely be making this again! Thanks for the wonderful & easy recipe!!
This cake recipe sound delish!! My family LOVES lemon and blueberry. Could I make this more lemon flavored by using lemon pudding instead of the vanilla? Would lemon cake mix and lemon pudding be to much?
You can try it Kathy. I see no reason why it would not work but I have not tried it.
This looks so good I want to try this
I’ve made this cake several times and followed the recipe as written. Everyone loves it and asks me to share the recipe with them which I have. I’ve made several of your recipes and every one is great including the blueberry dump cake…thank you so much for your recipes.
Martha, I am so glad you are enjoying the recipes! Thank you for letting me know. Enjoy your day.
I’m a southern girl living in Canada….no butter cake mixes. Any suggestions for the best substitute?
I would just use a yellow cake mix, Katie.
This is in the oven as I type. The aroma is making my mouth water. I can’t wait to try it. Thank you.
Can you use buttermilk instead of evaporated milk
I have not tried this with buttermilk but see no reason why you couldn’t use it.
Cake recipe looks divine! The questions crack me up!!
You and me both Gaye! Enjoy!
Is it possible to make without nuts?
Yes, you can leave the nuts out.
I want to make this without nuts so I plan to add additional blueberries to compensate.
Can frozen blueberries be substituted?
Yes, you could sub frozen, Alice.
Do you have to use carnation milk can not stand the smell
No, you don’t have to use carnation, you can use regular milk.
Hi can you tell me since you are poking holes in the cake do you pour the glaze over the warm cake or wait until it cools completely. Thanks
I don’t think it would matter on this cake Melba. You could do it either way.
If you glaze the cake while it is warm, the glaze sinks in and is absorbed by the cake, making it a moister (or wetter) cake. If you wait until the cake is cool, the glaze remains (visible) on the outside of the cake. Depending upon the effect you would like, you can do either- or both!
I love to make this cake looks delicious
Does this have to be refrigerated.
I refrigerate this cake, Windy.
Thank you I made this for Easter everyone
Loved it,
I bet this would also be good using either red raspberries or fresh cranberries in place of the blueberries. Maybe even cherries, blackberries, peaches, etc.
Made with cranberries and it was delish.
Could you use a 9×13 pan for this….Love you site, posting continually and have friends using it now!
Yes, I think you could Carolyn and thank you. Happy to have you on the site.
I am probably staring right at it, but how do you add a recipe tp thr recipe box? Love the site!!
Look at the bottom of the recipe where it says “print/pdf and click on that. You can save it in pdf form or print it.
I used blackberries instead of blueberries and this was delicious! The cake is so rich and moist. I loved it at breakfast with a cup of coffee! This recipe is definitely a keeper!
I like making a bundt cake when making a dessert table for a party. They stay moist when they have a glaze like yours. They are easy to slice when people help themselves. I will be adding this recipe to my list as I love blueberries and lemon.
This sounds fantastic!! Looks delicious! 🙂
Yummy! This looks fantastic! Blueberry, and lemon always go good together! I wished I had a slice of this great goodness with my coffee right now 🙂
Can this be made with any butter cake mix? We don’t have Kroger mixes here.
Yes, Stephen. I am sure you could use any butter cake mix. Just don’t mix it like it says on the box, do it the way I did. Thanks for the question. Have a good week.