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Blueberry Pound Cake
Source: dLife

Yellow cake, cream cheese, fresh blueberries, and pecans are a delightful combination.

Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 152.0
Total Carbs 22.8 g
Dietary Fiber 1.2 g
Sugars 12.7 g
Total Fat 6.1 g
Saturated Fat 1.0 g
Unsaturated Fat 1.9 g
Potassium 43.7 mg
Protein 2.3 g
Sodium 185.0 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 each  yellow cake mix, 18.5 ounce package
8 oz  low fat cream cheese
2 each  eggs
1.3333 cup  cold water
1 1/2 tsp  vanilla extract
2 cup  Blueberries, fresh
0 1/2 cup  chopped pecans
1 tbsp  confectioners sugar
  1. Preheat the oven to 350ºF. Coat a 10-inch Bundt pan with nonstick cooking spray.
  2. In a large mixing bowl, mix the cake mix with cream cheese, eggs, water, and vanilla. Fold in the blueberries and pecans. Pour the batter into the prepared pan.
  3. Bake for 40 minutes or until toothpick inserted in center comes out clean. Make sure not to overcook.
  4. Let cake sit in pan for 20 minutes until cool.
  5. Invert onto a serving plate, and sprinkle with confectioner's sugar (optional).

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