Blueberry Pound Cake

Blueberry Pound Cake

Today’s deliciousness was made Monday night and it is called Blueberry Pound Cake! This dessert is the bomb! I love the simplicity of the dessert as well as being able to use fresh blueberries that are in season! I have made a few changes from the original which I will explain as I go along.

Blueberry Pound Cake

1 package butter-flavored cake mix
8 ounces cream cheese, softened (I used 1/3 less fat cream cheese)
1/2 cup vegetable oil (I used coconut oil for the first time – yum!)
3 eggs
2 cups blueberries

Preheat oven to 325 degrees. Lightly grease and flour a 10-inch tube pan.

Combine cake mix, cream cheese, oil and eggs. Beat until smooth.

Gently fold in berries.

Spoon into prepared pan and bake for about 1 hour or until a toothpick inserted in the center comes out clean.

Serves 12 to 16. (From America Profile submitted by Donna Roane)

I tried something new with this recipe. I tried coconut oil. This was hard from me because I don’t like coconut. After this cake bakes, however, you do not taste the coconut. If anything, coconut oil lends the cake a bit more sweetness! Yum!

The last picture of the cake would have looked better but I did not have much success getting the cake out of the tube pan without the cake breaking a bit. Oh well! It still tastes great!

Thanks for reading! Have a great night!

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One thought on “Blueberry Pound Cake

  1. Thanks for the reminder! I need to get back to our bulk food store and pick up my blueberries. I fill a 5qt ice cream bucket and the kids love snacking on frozen berries all winter.

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