BLUEBERRY POUND CAKE

1 pkg. Duncan Hines yellow
cake mix
1 (8 oz.) pkg. cream cheese,
softened
1/2 c. cooking oil
3 eggs
1 (15 oz.) can blueberries,
drained

Mix together all ingredients except blueberries. Blend
until smooth. Fold in blueberries. Bake in a greased and
floured tube pan at 325 degrees for 1 hour or until done.

BLUEBERRY POUND CAKE

1 c. soft butter
2 c. sugar
4 eggs
1 tsp. vanilla
3 c. plain flour, divided
1/2 tsp. salt
1 tsp. baking powder
1 pt. fresh blueberries,
rinsed and drained

Cream butter and sugar. Add eggs one at a time. Beat
until light and fluffy. Sift 2 3/4 cups flour, salt and baking
powder. Add sifted ingredients to creamed mixture. Dredge
blueberries in 1/4 cup flour and fold into creamed mixture.
Pour into tube cake pan which has been buttered and coated with
sugar. Bake at 325 degrees for one hour and 15 minutes.

BLUEBERRY POUND CAKE

1 c. soft butter
2 c. sugar
4 eggs
1 tsp. vanilla
3 c. plain flour, divided
1/2 tsp. salt
1 tsp. baking powder
1 pt. fresh blueberries,
rinsed and drained

Cream butter and sugar. Add eggs one at a time. Beat
until light and fluffy. Sift 2 3/4 cups flour, salt and baking
powder. Add sifted ingredients to creamed mixture. Dredge
blueberries in 1/4 cup flour and fold into creamed mixture.
Pour into tube cake pan which has been buttered and coated with
sugar. Bake at 325 degrees for one hour and 15 minutes.