Lemon Blueberry Cake

In Dessert on July 24, 2010 at 2:36 pm


Last Sunday my good friend Val brought me a huge amount of fresh blueberries. I had just returned from a road trip and really wasn’t feeling up to doing more than chilling with my dogs on the couch with a nice bowl. Of ice-cream.

All week I added handfulls of blueberries to my yogurt, pancakes and waffles for breakfast. It never put a dent in the supply. So Friday I tossed back a couple of Percs (for the hands) and got to work.


2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup of vegetable oil
3 eggs
1 pkg cream cheese room temp
1 teaspoon vanilla extract (I make my own)
1 box of instant pudding lemon or vanilla flavor
1/4 cup lemon juice
3 Cups of fresh blueberries

Mix dry ingredients in your mixer bowl; make a well in the center and add the eggs, oil, cream cheese and lemon juice.
Beat for four minutes then add the blueberries. Mix well.

Heat oven at 350*
Plop the batter into a greased bundt pan OR make muffins. Either would be amazing! Bake the CAKE for about an hour…just watch it. A toothpick test works well…just make sure the CAKE doesn’t stick. I didn’t make muffins but those take about 12-15 minutes. The blueberries will stick, always, until they are jerky so keep an eye on it. Dry cake sucks.


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