Monday, June 14, 2010


Is there anything better than fresh tomatoes from the garden with purple hull peas and cornbread?

Or jucy ripe blueberries?

David went berry picking at the blueberry farm on friday. These berries are so sweet and good.
We had some in pancakes for breakfast Sunday morning and I am planning to make a blueberry poundcake this week. This easy recipe was given to me by a friend over 20 years ago and it turns out delicious every time.

Blueberry Cream Cheese Cake

1 box butter recipe yellow cake mix
3 eggs
1/2 cup oil
1 (8oz) package cream cheese - softened
1 large can blueberries (about 1 cup large fresh berries)
Beat cream cheese until soft and creamy.
Add eggs and oil, mix well. 
Add cake mix and beat about 2 minutes on medium speed.
Batter will be thick. Gently fold in blueberries.
Pour into prepared bundt pan. Bake at 325 degrees for an hour or until done.

You can add a glaze to cake when it is done if you desire, but we like it just plain, with a cup of coffee.
 Mmmmm............I love summertime food.


PAT said...

Those tomatoes and blueberries look so good,Carolyn. We have green tomatoes, but no red yet. Can't wait...I like them warm from the vine with a little salt. At least the first one or two of the season I have that way.

Carolyn said...

Hi Carolyn I love fresh tomatoes and blueberries too. Thanks for sharing the recipe -it does sound good.