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Blueberry Bundt Coffee Cake
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Servings
- 12 servings
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Non-diet
Allergens
- Milk
- Gluten
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A sweet, lemony blueberry coffee cake baked in a bundt pan with a creamy cream cheese swirl.
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Equipment
Bundt pan, mixing bowls, electric mixer, spatula, cooling rack
Ingredients
- 1 box yellow cake mix (18.5 oz) with pudding in the mix
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup water or milk (optional for batter)
- 1 cup fresh or frozen blueberries
- 2 eggs (optional depending on mix instructions)
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Instructions
Prepare cake mix according to package directions to create a batter.
In a small bowl, beat the cream cheese with sugar until smooth to make a swirl filling.
Fold blueberries into the batter gently, or swirl half of the cream cheese filling into the batter.
Pour batter into a greased Bundt pan.
Spoon remaining cream cheese filling over the batter and swirl with a knife to create marbled effect.
Bake as directed on cake mix box until a toothpick comes out clean.
Cool in pan 10 minutes, then invert onto a rack to cool completely.
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