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Country Kitchen
February 16, 2011 Previous Recipe | Next Recipe
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SWEET POTATO CASSEROLE
BLUEBERRY POUND CAKE
MUSHROOM PORK TENDERLOIN
HONEY BUN CAKE
HOT MARINATED GREEN BEANS
BAKED POTATO SOUP
BLACK BEAN AND RICE SOUP
APPLE PECAN PIE
BLUEBERRY POUND CAKE

2 sticks butter, softened
1 stick oleo, softened
1 (8-ounce) cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour, plus more for
berries
2 teaspoons vanilla
1 pint fresh or frozen blueberries

Cream together butter, oleo and
cream cheese. Gradually add sugar.
Add eggs alternately with flour,
beating well after each addition.
Add vanilla extract. Dredge berries
in flour to coat and fold gently into
batter. Bake in a well-greased and
floured tube pan at 325 degrees for
1 hour and 30 minutes or until cake
tests done. Cool slightly in pan
then turn out of pan to cool completely.





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