Blueberry pound cake #2

Yield: 1 Servings

Measure Ingredient
1 pint Blueberries; fresh or frozen OR 16 oz. can, drained
1 \N Box Yellow cake mix; with pudding
1 \N Box; (small) Vanilla instant pudding
3 \N Eggs
½ cup Oil

Mix all ingredients together except the berries.

Fold in the blueberries and bake at 325-F in greased bundt pan for 1 hour.

Cool about 15 Minutes.

Mrs. Manous Note: Makes a very moist cake that's very delicious.

Source: Sawnee EMC electric bill MC formatted by Martha Hicks 5/98 Recipe by: Mrs. Buren Manous

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on May 11, 1998

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