Growing up one of my favorite desserts was a sour cream pound cake that my mom made. I have discovered that with a few additions you can have a totally awesome pound cake that is made with a cake mix. The best part is that it doesn’t require many ingredients and it looks gorgeous baked in a Bundt pan. The addition of fresh blueberries takes them over the top in the very best way possible. Every single bite of this Blueberry Bundt Cake with a cake mix will have you hooked. All you have to do is scroll down to grab the recipe and make it for yourself.
Did you know this recipe is in my The Best Recipes of 2022 post!
Blueberry Muffins and desserts are something that not everyone loves at my house.
The best part about that is…I don’t have to share!!
Kidding! I don’t mind sharing but sometimes it is nice to have a piece for breakfast, lunch and dinner all week.
Don’t just take my word for it though. Make this Blueberry Bundt Cake with a cake mix for yourself and find out.
Thank you so much for stopping by! This blueberry bundt cake recipe contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
How to make a Blueberry Pound Cake with a Cake Mix
To make the pound cake combine the cake mix {reserving a couple of tablespoons} with pudding mix, eggs, milk, sour cream and melted butter in a large bowl.
Use a hand held mixer {or by hand} to combine the ingredients until everything is incorporated.
Add the fresh blueberries to a small bowl.
Can frozen blueberries be used instead of fresh for this blueberry bundt cake?
Yes, you can absolutely use frozen blueberries. Just be sure to use them frozen and be really gentle when stirring them into the batter.
Take the cake mix that you reserved and add it to the blueberries.
Toss it with the blueberries to coat them. Doing this step will help your blueberries from sinking to the bottom.
If you forget to reserve the cake mix, just use a couple of teaspoons of flour.
Add the dusted blueberries to the cake batter and stir them in until they are evenly distributed.
Pour the batter into a Bundt pan that has been liberally sprayed with nonstick cooking spray. Spread it out into an even layer.
Bake the Blueberry Pound Cake in a 350 degree oven for 35-40 minutes or until a toothpick inserted near the center comes out with only a few crumbs {not with any batter}.
Allow the Bundt cake to cool in the pan for 10 minutes and then invert it onto a cake plate.
When the cake is completely cooled, combine the glaze ingredients and whisk until it is smooth.
Drizzle the glaze over the top of the cake and serve.
Storing your Blueberry Pound Cake
The best way to store this cake is to cover it with plastic wrap and refrigerate it. Whenever you add fresh berries into anything this is always the best bet.
You can also use this awesome cake stand that is made for Bundt Cakes and has a tight fitting lid.
This cake also freezes well {without the glaze} for up to 3 months.
Tips for the perfect Cake Mix Pound Cake
- Don’t substitute ingredients. Using a pudding mix, along with milk {instead of water}, an extra egg, sour cream and melted butter {instead of oil} makes a huge difference in the end product.
- Reserve the cake mix for the blueberries. Adding the reserved cake mix to the blueberries will keep them from falling to the bottom of the cake.
- Don’t over bake. When using a toothpick to check the cake it should have a few cake crumbs on it and not come out clean. This will leave you with a moist cake.
- Allow the Blueberry Pound Cake to cool in the Bundt pan for 10 minutes before inverting it onto a cake plate. If you do it too early it will tend to stick.
- Make sure the cake is completely cooled before adding the glaze or it will soak into the cake.
Recipe Variations Ideas:
- Substitute a Vanilla or French Vanilla cake mix for the Yellow cake mix.
- Add raspberries or blackberries instead of blueberries to the pound cake. Just be sure that you are using a firm form of the fruit and gently folding them into the batter.
Do you love blueberry desserts? Try these recipes…
- Blueberry Muffin Cake
- Lemon Blueberry Crumb Cake
- Blueberry Poppyseed Muffins
- Blueberry Cheesecake Cookies
- Red White and Blueberry Cake Mix Cookies
Blueberry Pound Cake with a Cake Mix
Ingredients
Blueberry Pound Cake with a Cake Mix
- 1-15.25 oz box Yellow Butter Cake Mix {or yellow}
- 1-3.4 oz box vanilla pudding
- ¾ cup milk {I used 1%}
- 4 eggs
- ⅓ cup sour cream
- ¼ cup butter {melted}
- 2 cups blueberries {I used fresh}
Glaze
- 1 cup powdered sugar
- 2-2 ½ tbsp milk
Instructions
Blueberry Pound Cake with Cake Mix
- Preheat oven to 350°. Prepare a Bundt pan by spraying it with non stick cooking spray.
- In a large bowl combine butter yellow cake mix {reserve 1 tablespoon for blueberries}, vanilla pudding mix, milk, eggs, sour cream and melted butter. Use a hand held mixer {or mix by hand} to incorporate all of the ingredients.
- In a small bowl add the reserved tablespoon of yellow cake mix to the blueberries and stir to coat. Add the blueberries to the cake batter and fold them in gently.
- Pour the batter into your prepared Bundt pan and spread into an even layer. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean {or press down gently onto the cake and when it springs back it is done}.
- Remove from the oven and allow it to cool in the pan for 10 minutes on a cooling rack. After 10 minutes, invert the cake onto a cake plate and allow it to cool completely.
Glaze
- In a small bowl combine powdered sugar and milk, whisk until the glaze is thin enough to drizzle onto the cake. Serve and store covered either at room temperature or in the refrigerator.
Notes
- If you forget to reserve a tablespoon of cake mix you can always use a tablespoon of all purpose flour.
- Frozen blueberries can also be used in an equal amount. Just be extra gentle when stirring them into the batter or they can easily turn the batter purple.
