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Blueberry Lemon Pound Cake
Author
Nicole Burkholder
Ingredients
1
box white cake mix
dry mix only
1
box
3.4 oz lemon pudding mix
1
cup
water
1/3
cup
oil
4
eggs
1
cup
fresh blueberries
1-2
tbsp
flour
Instructions
Preheat the oven to 350 and GENEROUSLY grease a fluted cake pan
In a large bowl, mix the cake mix, pudding mix, water and oil on medium. Add the eggs one at a time and continue mixing until well blended
In a small bowl, toss the blueberries and flour together until each berry is light coated. Gently fold into the cake mixture
Pour batter (it's fairly thick) into the pan and bake for 40-45 minutes, until a toothpick comes out clean
Cool for 10 minutes in the pan and then turn over onto a wire rack to finish cooling
Serve plain, topped with whipped cream or a powdered sugar glaze