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  • Writer's pictureAlexis Stutzman

Dreamy Blueberry Bundt Cake

It’s our favorite time of the year once again! During the month of July, our refrigerator is packed with fresh blueberries giving us the perfect excuse to whip up some of our favorite blueberry sweet treats.

This oldie but goodie is a recipe we come back to time and time again. While bundt cakes have a reputation for being stubborn and time-consuming, this easy recipe uses a boxed cake mix, cutting down on ingredients and time spent in the kitchen. Just be sure to thoroughly grease and flour your bundt pan (we use cooking spray) and this baby will pop right out of its mold, wowing your family and guests with its sophisticated bundt shape and delicious blueberry-almond flavor.

One of our favorite things about this cake is that it stays moist for days after baking, so you can enjoy the leftovers for breakfast, with your afternoon coffee, or while watching the sun set on a gorgeous PA summer night. Or all of the above, because hey, it’s blueberry season, and now’s the time to indulge, right? ; )


8 oz. cream cheese, softened

1/2 cup sugar

2 eggs

1 yellow cake mix

1/2 cup milk

1/2 cup oil

1 tsp. almond flavoring

2 cups blueberries

1 Tbps. Flour


Preheat your oven to 350 degrees. Thoroughly grease your bundt pan and lightly flour (we use a sifter then tap out the excess). Beat the cream cheese and sugar until smooth. Add eggs and beat again. Add cake mix, milk, oil, almond flavoring and beat until smooth.

Toss your blueberries with flour and fold into the batter. Pour into your greased and floured bundt pan and bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean. Let your cake cool in the bundt pan for 10 minutes then run a butter knife or thin spatula around the edges before inverting the cake onto a cooling rack.


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