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    Pound: Blueberry Lemon Pound Cake


    Source of Recipe


    Karin Calloway

    List of Ingredients




    1 box lemon cake mix
    8 ounces cream cheese, softened
    1 cup vegetable oil
    3 eggs
    1 teaspoon vanilla extract
    ½ teaspoon lemon extract
    1 cup frozen blueberries
    ½ cup fresh lemon juice
    2 cups confectioners sugar
    Additional confectioners sugar, for garnish

    Recipe



    Preheat oven to 350 degrees. Butter and flour a bundt pan, shaking out the excess, and set aside.

    Combine cake mix, cream cheese, oil and eggs in a large bowl and beat with an electric mixer until fluffy, approximately 3 minutes. Stir in vanilla and lemon extracts and fold in the blueberries. Pour into the prepared pan and bake 1 hour, until a toothpick inserted in the center comes out clean.

    Place the cake, still in the pan, on a cooling rack. Punch holes in the cake using a metal or bamboo skewer. Combine the lemon juice and confectioners sugar and pour over the top. Cool cake completely in the pan. Invert cake onto a plate and dust with powdered sugar.

    Makes 10 to 16 servings.

 

 

 


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