Blueberry cream poundcake

Name: Blueberry cream poundcake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 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.

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By peggy cox
@GDFDGDTMS

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.

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

Prep:

15 Min

Cook:

1 Hr 15 Min

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.
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How to Make Blueberry cream poundcake

Step-by-Step

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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About Blueberry cream poundcake

Course/Dish: Cakes

Other Tag: Quick & Easy

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