Recipe 674 - Blueberry Pound Cake
Recipe 674 - Blueberry Pound Cake
(by Shirley McNevich)
1 box Betty Crocker butter flavored cake mix
8oz. Philadelphia cream cheese (softened)
1/2 cup canola oil
3 eggs
2 cups fresh or frozen blueberriesIn a mixer add cream cheese--beat. Add eggs and canola oil--beat. Add cake mix and
beat until smooth. Remove bowl from mixer and fold in the blueberries with a spoon.
Pour batter into a lightly greased and floured 10" tube pan. Bake at 325 degrees for
45 min. to 1 hour. Test with a toothpick for doneness. Serve cake with Cool Whip or
glaze.
Continue to:
Other Recipes:
- 741 - Cheese Straws
- 709 - Popcorn Balls
- 650 - Blackberry Upside-down Cake
- 539 - Baked Macaroni and Beef
- 555 - Butterscotch Sandwiches
- 632 - Chow Chow
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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