1 pkg. lemon cake mix
1 8 –z. carton sour cream
1 (15 0z.) blueberries (1 cup fresh or frozen)
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)
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.
1. Roll peaches in rolled out frosting, then roll in Jell-o for color.