Wednesday, August 6, 2008


Moist Blueberry Pound Cake

  • 1 box Butter Yellow Cake Mix
  • 1 teaspoon vanilla flavoring
  • 1 cup sour cream
  • 1/3 cup sugar (I sprinkled brown sugar in this amount on pan and on top of cake instead)
  • 3/4 cup oil (I did about 1/2 cup oil and the rest water)
  • 3 large eggs
  • pinch salt
  • 2 cups blueberries (mine were frozen)
  1. Preheat oven to 350.
  2. Grease a Bundt pan.
  3. In a large bowl, combine cake mix, oil, sugar, and sour cream.
  4. Add eggs, mixing well. Stir in vanilla and sprinkle in salt.
  5. Fold in blueberries.
  6. Pour batter into prepared pan. Bake at 350 for 45 minutes.
  7. Cool in pan 15 minutes. Invert onto serving tray to completely cool.
  8. Dust with powdered sugar if desired.
I have a few recipes for blueberry pound cake, but this was the least fattening with results not noticeably different! It is very moist and a cake that feels like you can snack on it all day. And with the healthy blueberries, why not? If you like cinnamon streusel this could be a good cake to add it to, swirling it in the middle of the cake. Yum...I'll do that next time.

3 comments:

T said...

I think I just found my 'first day of school breakfast treat' - thanks! (now if you just had a "print recipe" feature...) I'm not too lazy am I?

cold cocoa said...

That would be a good idea. I wonder how to incorporate that feature?

LC said...

I made this today and followed the recipe exactly--except that I used frozen raspberries. Delicious! I want it for breakfast tomorrow--with ice cream.
I was able to print the recipe. Just put in page 2 only on your printing options when that box comes up and that way it won't print 4 pages.