674 - Blueberry Pound Cake
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
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674 - Blueberry Pound Cake
(by Shirley McNevich)
1 box Betty Crocker butter flavored cake mix
8oz. Philadelphia cream cheese (softened)
1/2 cup canola oil
3 eggs
2 cups fresh or frozen blueberriesIn a mixer add cream cheese--beat. Add eggs and canola oil--beat. Add cake mix and
beat until smooth. Remove bowl from mixer and fold in the blueberries with a spoon.
Pour batter into a lightly greased and floured 10" tube pan. Bake at 325 degrees for
45 min. to 1 hour. Test with a toothpick for doneness. Serve cake with Cool Whip or
glaze.
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