"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Blueberry Pound Cake Recipe

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This recipe for Blueberry Pound Cake, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Busby
Added: Tuesday, August 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box Duncan Hines butter cake mix
1 - 8 oz. cream cheese
1/2 c. oil
3 eggs
1 c. of blueberries

Directions:
Directions:
Cut cream cheese into small chunks & coat with the dry cake mix.
Add the 1/2 cup of oil & 3 eggs and mix (fold in) with a spoon - the mixture will be very stiff !
Fold in a heaping cup of fresh blueberries that have been coated with a small amount of reserved dry cake mix. (If canned blueberries are used, drain before coating with the cake mix)
Pour in a greased and floured bundt pan & bake at 325 for approximately 50 minutes.

Personal Notes:
Personal Notes:
Bayleigh's favorite.

 

 

 

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