Indulge in a simple and delightful blueberry pound cake dessert, perfect for satisfying sweet cravings with minimal effort.
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9x13-inch baking dish.
In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, vegetable oil, water, and vanilla extract. Mix on medium speed until smooth and well combined, about 2 minutes.
Gently fold in the blueberries coated with flour until evenly distributed throughout the batter.
Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes (for bundt pan) or 35-40 minutes (for baking dish), or until a toothpick.
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Slice the pound cake and serve plain or with a dusting of powdered sugar. For added indulgence, top slices with whipped cream or a scoop of vanilla ice cream.
Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze slices individually for longer storage.
Serve this easy blueberry pound cake dessert as a delicious ending to any meal or enjoy it with a cup of coffee or tea for a delightful afternoon treat.