Blueberry Pound Cake


Blueberry Pound Cake

Recently while I was laid back in Dr. White Graves’ dental chair with my lips and gums numb, I overheard a conversation about a cake recipe that was making the rounds in his office. I heard them talking about how easy it was and how good it was. Of course I could not join in this conversation, as my jawbone had my speaking apparatus disengaged. Anyhow, as soon as I could I asked for that recipe. Sheila made me a copy and I brought it home. Tonight Maggy made it and served it to Bobby and Jayme Stokes. It was great! As I sometimes share an occasional recipe here, I will share it with you.

I will let you know, though, that the source of this recipe is not the dentist office … it is to be found in a monthly publication called Today In Mississippi. There are many other recipes there as well.

1 pkg. yellow butter cake mix
1 (8-oz.) pkg. cream cheese, softened
1/2 cup cooking oil
3 eggs
1 pint fresh blueberries, rolled in flour

Mix all ingredients except blueberries. Blend until smooth. Fold in blueberries. Bake in a greased and floured Bundt pan at 325 degrees for 1 hour or until done.

Blueberry Pound Cake is submitted by  Eva Gay Cuevas, Pass Christian; Coast Electric Power Association.

So, who’s going to try it?

Thanks for stopping by!


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