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"The belly rules the mind."--Spanish Proverb

Blueberry Bundt Cake Recipe

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This recipe for Blueberry Bundt Cake is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. butter cake mix
1/2 C. vegetable oil
3 eggs
1 (8 oz.) pkg. cream cheese, softened or 1 C. sour cream
1 (3-1/2 oz.) pkg. instant vanilla pudding mix
2 C. fresh or frozen blueberries
Directions:
Directions:
In a large bowl, mix all ingredients except blueberries. Fold in berries last and pour into a sprayed nonstick bundt pan or tube pan. Batter will be very thick. Bake at 350 for 1 hour or until toothpick inserted in center comes out clean. Wait 10 minutes before removing from pan. Glaze while hot or cool on wire rack and dust cooled cake with powdered sugar.

Glaze -- mix powdered sugar with small amount of warm water and vanilla extract -- stir until creamy -- should be very thin -- pour over hot cake so it drips down.

 

 

 

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