- 1 cup butter, softened
- 2 cups sugar
- 1 tsp. vanilla
- 4 eggs, beaten
- 3 cups flour
- pinch salt
- 1 tsp. baking powder
- 2 pint fresh blueberries
Cream together the butter and sugar. Beat the eggs and vanilla together. Combine the flour, salt and baking powder together and fold it in the blueberries. Combine the two mixtures and pour into a greased and floured tube pan. Bake at 350 degrees F for 1 hour or until cake is done in the center. Allow cake to cool before removing from the pan.
By Robin from Washington, IA
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This is a very moist cake with whipped icing topped with fruit. A friend shared this recipe with me and this cake is a big hit with my family.
- 1 box Duncan Hines white cake mix
- 1 can Comstock blueberry pie filling.
- 1 small container Cool Whip
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 8 oz. container of cream cheese.*
*Do not use fat free cream cheese. It does not hold up as icing.
Prepare cake as directed on the box. Pour into two 8 inch round cake pans. Let cake cool.
Beat together cream cheese and sugars, fold in Cool Whip. Frost bottom layer and top with half can of blueberry pie filling. Top with top cake layer and frost cake topping off the top with blueberry pie filling.
Prep Time: 5-10 Minutes
Cooking Time: 30-35 Minutes
By Connie from Baxley, GA
February 17, 20120 found this helpful
Ooh, yummy! I was trying to think of something to bake this weekend since my daughter and Grandson are spending a few days here. Well, this is it! Connor loves blueberries, so I know he will love this. Thank you!
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