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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Blueberry Pound Cake

Source: dLife

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

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 6.1 Fat, 0.1 Fruits, 0.1 Meat, 1.4 Other Carbs, 0.0 Starch, 0.0 Lean Meat

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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Servings

Ingredients

1.0
1 each cooking spray 1.0
1 each yellow cake mix, 18.5 ounce package 8.0
8 oz low fat cream cheese 2.0
2 each eggs 1.3333
1.3333 cup cold water 1.5
1 1/2 tsp vanilla extract 2.0
2 cup Blueberries, fresh 0.5
0 1/2 cup chopped pecans 1.0
1 tbsp confectioners sugar

Directions

Preheat the oven to 350ºF. Coat a 10-inch Bundt pan with nonstick cooking spray.
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.
Bake for 40 minutes or until toothpick inserted in center comes out clean. Make sure not to overcook.
Let cake sit in pan for 20 minutes until cool.
Invert onto a serving plate, and sprinkle with confectioner's sugar (optional).