Mini blueberry pound cakes

Yield: 1 Servings

Measure Ingredient
1 pack (16-ounce) pound cake mix
⅔ cup Applesauce
2 \N Eggs
1 can (15-ounce) blueberries, rinsed and drained

from Better Homes & Gardens Tasty Timesaving Cooking, published in 1988.

In a large mixer bowl combine cake mix, applesauce, and eggs. Beat with an electric mixer on low speed till combined. Then beat on medium speed for 3 minutes. by hand, fold in drained blueberries.

Line 18 to 24 muffin cups with paper bake cups. Fill each cup two-thirds full with pound cake batter. Bake in a 375 oven for 18 to 20 minutes or till a toothpick comes out clean. Serve warm. Makes 18 to 20. Posted to Bakery Shoppe Digest145 by Sandra Swinford <sswinfor@...> on Jul 5, 1997

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