1/2 cup oil
1 8 oz. block of cream cheese
2 c. blueberries
Allow cream cheese to come to room temperature. Mix all ingredients together except the blueberries. Add the 2 cups blueberries and bake at 325 for 1 hour in a bundt pan. Test for doneness prior to removing from oven. My oven seems to take about 10 minutes longer than expected.
(Thanks to a long time friend in Hattiesburg for the recipe, I’m able to share this with you. I suppose in so many moves the little slip of newspaper clipping I had this on and a crash of my hard drive some time back, I wasn’t able to put my hands on mine. Thanks Heather…)
~ This is a recipe I found in the Hattiesburg American at least 20-25 years ago. It has been a special cake for us. One story that stands out is that when we serving in Lucedale there was a Cake Auction to raise funds for the community. One of our parishioners had given us loads of blueberries all the time we lived there and had been a recipient of this cake on more than one occasion began the bidding with $5.00 going up until we raised $28.00 for the community from just one cake.~