GREENVILLE — The Herald-Banner's Rose Marie Williamson shares this recipe for blueberry pound cake.
1 box yellow butter cake mix
1 8-ounce cream cheese, softened
1/2 cup Wesson oil
1 15-ounce can whole blueberries, drained
1 cup walnuts or pecans
Mix first four ingredients together.
Fold in blueberries and nuts.
Pour into greased and floured tube or Bundt pan.
Bake at 350° for one hour.
Cool 20 minutes before removing from pan.