blueberry cream poundcake
(1 rating)
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my husband and i are blueberry lovers and we pick them and freeze them every year. dont wash them before freezing! this recipe is so quick and easy and delish! very moist and even better the next day.
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(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
1 Hr 15 Min
Ingredients For blueberry cream poundcake
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1 box butter cake mix
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8 oz. cream cheese
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3 lg. eggs
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1/2 cup cooking oil
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1 sm package french vanilla instant pudding mix
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1 1/2 cup fresh or frozen blueberries
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glaze: 3/4 cup sugar
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4 tbsp. lemon juice ---cook 2-3 min.
How To Make blueberry cream poundcake
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1MIX ALL INGREDIENTS EXCEPT BERRIES. FOLD IN BERRIES. BATTER WILL BE STIFF. BAKE AT 350 FOR 1 HR. AND 15 MIN. POUR GLAZE OVER WARM CAKE.
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