- 1 (16-oz.) can blueberries
- 1 pkg. Duncan Hines Lemon cake mix
- 1 cup water
- 1/3 cup oil
- 3 eggs
- Preheat oven to 350 degrees.
- Drain blueberries*, rinse with water. Put between paper towels to dry.
- Blend cake mix, water, oil, and eggs in large bowl.
- Beat 2 minutes at medium speed.
- Pour in greased and floured tube cake pan.
- Spoon drained blueberries over batter in pan then swirl blueberries into batter.
- Bake at 350 degrees for 45-50 minutes or till cake tests done with toothpick.
- Cool in pan for 25 minutes then invert onto serving plate to cool completely.
- *If desired, reserve 1/3 cup drained blueberries and mix into glaze. For glaze, blend 1 cup confectioners sugar with 1 tbsp. lemon juice or milk and 1 tsp. oil. Add more sugar to thicken and more liquid to thin. Spoon over cooled cake.
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drinkflinger (1 discussion) on Jul 29, 2010 at 01:10 PM
in the oven as we type, I used frozen blueberries, I'll let you know how that works out, smells divine !
Rating:
debjo222 (1 discussion) on May 14, 2005 at 09:44 PM
This sounds really good, but what size cake pan do you use? Thanks!
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michellepippin (7 discussions) on Feb 15, 2005 at 05:21 PM
Another delicious-sounding pound cake! I love to bake pound cakes! Can't wait to try this one! Leah, you're going to make me gain weight! ;) -Michelle
