The best delicious Blueberry Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Cream Cake recipe today!
Hello my friends, this Blueberry Cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Cream Cake is amazingly delicious, and addictive, everyone will be asking for more Blueberry Cream Cake.
What Makes This Blueberry Cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Cream Cake.
Ready to make this Blueberry Cream Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 pk (16 oz) pound cake mix
1 pk (3 1/2 oz) instant vanilla
-pudding mix
1 1/4 c Milk
1 c Heavy cream
1 ts Almond extract
1 pt Blueberries (or
-strawberries)
Preheat oven to 325*. Prepare cake mix according to directions. Pour batter
into a greased Bundt pan or a 9×9 pan. Bake 50-60 min or until toothpick
inserted in the center comes out clean. Cool in pan 15 min; invert onto a
wire rack and cool competely. In a large bowl, combine pudding mix and
milk; beat with an electric mixer at low speed about 2 min until thickened.
In a separate bowl, beat heavy cream until stiff peaks form. Gently fold
whipped cream and almond extract into pudding mixture. Place cooled cake
right side up on a serving plate. Spoon mixture on top and chill about 45
min. (Taste improves with extra chilling.) Sprinkle berries on top and
chill until ready to serve.
Yields
1 Servings
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