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Lemon Blueberry Cake

By: Prepared by Brucell Crawley
By: Prepared by Brucell Crawley

Ingredients

Cake



  • 1 pkg. lemon cake mix
  • 1 8 –z. carton sour cream
  • 1 (15 0z.) blueberries (1 cup fresh or frozen)
  • 4 eggs



    Frosting



  • 2 lbs. Powdered sugar
  • 1 cup Crisco shortening
  • 2/3 cups milk
  • dash of lemon juice
  • Chocolate for steams,
  • Jell-O Peach (dry strawberry orange)

    Directions

    Cake



    1. Drain blueberries. Combine cake mix, sour cream and eggs. Blend until moist on low speed. Beat for two minutes on medium speed. Fold in blueberries and pour into a 10 inch Bundt pan that has been greased.



    2. Bake at 250 degrees for 35 to 45 minutes.



    Frosting



    1. Roll peaches in rolled out frosting, then roll in Jell-o for color.
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