Blueberry Pound Cake
Ingredients
- 1 pint blueberries, fresh or frozen
- 1 (18.25 ounce) box yellow cake mix*
- 1 small box vanilla instant pudding
- 3 eggs
- 1/2 cup vegetable oil
Instructions
- Heat oven to 325 degrees F. Grease a Bundt pan.
- Mix all ingredients together except the blueberries.
- Fold in blueberries, and bake in a prepared pan for 1 hour.
- Cool for approximately 15 minutes before serving.
Notes
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
It's a good idea to gently toss the blueberries in flour before adding to the batter.
