Life has been very busy here lately with schoolwork starting, dr. appointments, weekend company, a short trip with my husband, and the garden. We've picked blueberries twice at a neighbor's house and I thought you might like to have a great recipe for fresh blueberry pound cake (you can use frozen, too).
Blueberry Pound Cake
1 box yellow cake mix
1/2 cup oil
1 (8 oz.) cream cheese, softened
3 eggs
1 cup chopped pecans
2 cups blueberries
Wash and drain blueberries (or use frozen). Preheat oven to 350 degrees. Grease or spray a bundt or tube pan.
Mix cake mix, oil, cream cheese and eggs together. Fold in blueberries and pecans.
Bake one hour or until tests done.
If desired, glaze cooled cake with a mixture of 1 cup confectioners' sugar, 2 Tablespoons softened butter, 1/2 teaspoon lemon extract and approx. 4 Tablespoons milk to spreading consistency. Pour over cake.
How easy is that???
1 comment:
Mmmmmm....sounds delicious! My birthday is tomorrow and the girls wanted to know what I wanted....now I know! This Blueberry pound cake!
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