Blueberry Pound Cake With A Cake Mix Food

BLUEBERRY SOUR CREAM POUND CAKE

Steps:

• Bring butter eggs and sour cream to room temperature.
• Combine flour, baking powder and baking soda; set aside.
• In a bowl beat butter with electric mixer on medium to high speed for 30 seconds.
• Gradually add sugar, beating about 10 minutes or until very light and fluffy.
• Add vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often.
• Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined.
• Add blueberries, beating on low speed for 30 seconds.
• Pour into a greased and floured 8x4x2 inch or 9x5x3 inch loaf pan.
• Bake in 325°F oven for 60-75 minutes or until a toothpick comes out clean.
• Cool on rack for 10 minutes. Remove from pan.

WONDERFUL BLUEBERRY POUND CAKE!

Steps:

• Set oven to 350°.
• Grease a 10-inch tube pan.
• In a bowl beat the sugar with butter and softened cream cheese until fluffy (about 5 minutes).
• Add in eggs and egg white one at a time until blended.
• Add in the vanilla.
• In a small bowl toss the blueberries with 2 tablespoons flour (removed from the 3 cups flour) set aside.
• In another bowl mix the remaining flour with baking powder, baking soda and salt; add to the creamed mixture along with the yogurt, beginning and ending with the flour.
• Fold in the blueberry mixture.
• Transfer the mixture prepared tube pan.
• Bake for about 1 hour and 10 minutes or until cake tests done.
• Cool cake 10 minutes in pan then remove.
• In a small bowl combine the powdered sugar with lemon juice, then drizzle over warm cake.

LEMON BLUEBERRY PUDDING POUND CAKE

Steps:

• NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
• If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
• Preheat oven to 350.
• Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
• In a large bowl, stir together the cake mix, pudding mix and sugar.
• Make a well in the center and add the water, oil, eggs and cream cheese.
• Beat on low speed until blended.
• Scrape bowl.
• Beat on medium speed for 2 minutes.
• (This will be a fairly thick batter.) Gently stir in the blueberries.
• Pour batter into prepared pan.
• Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
• Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
• GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
• Drizzle over cooled cake.
• This is not a heavy glaze.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350 F.
• Mix first 4 ingredients well.
• Fold in blueberries- these may be dusted with powdered sugar or flour to keep them from all sinking to the bottom.
• Bake for 1 hour in a tube or bundt pan which has been greased and floured.
• Allow cake to cool.
• Mix the glaze and drizzle over cake.

EASY BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees. Lightly grease and flour a 10-inch tube pan.
• Combine cake mix, cream cheese, oil and eggs. Beat until very smooth. Gently fold in berries. Spoon into prepared tube pan and bake for about 1 hour, until a toothpick inserted in the center comes out clean.