blueberry cream poundcake

Name: Blueberry cream poundcake
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 12
Ingredients: - 1 box butter cake mix; - 8 oz. cream cheese; - 3 lg. eggs; - 1/2 cup cooking oil; - 1 sm package french vanilla instant pudding mix; - 1 1/2 cup fresh or frozen blueberries; - glaze: 3/4 cup sugar; - 4 tbsp. lemon juice ---cook 2-3 min.

(1 RATING)

93 Pinches

peggy cox

CLANTON, AL

Updated on Aug 18, 2010

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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prep time 15 Min

cook time 1 Hr 15 Min

method ---

yield 12 serving(s)

Ingredients

- 1 box butter cake mix
- 8 oz. cream cheese
- 3 lg. eggs
- 1/2 cup cooking oil
- 1 sm package french vanilla instant pudding mix
- 1 1/2 cup fresh or frozen blueberries
- glaze: 3/4 cup sugar
- 4 tbsp. lemon juice ---cook 2-3 min.

How To Make blueberry cream poundcake

Step 1

MIX 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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