Sunday, February 08, 2009
Blueberry Cream Cheese Pound Cake
6 oz. fresh blueberry was on sales for $1 again. I bought 5 because my girls loved it. Decided to take 3oz and put it in my favorite cream cheese pound cake and the resulted cake was heavenly. I truly love this cake, you gotta try it if you haven't already. It should do well with other berries as well such as raspberry, blackberry and strawberries.
1/2 cup (1 stick/113g) butter, softened
1 cup sugar (if you like it less sweet, use 3/4 cup)
1/2 pkg. (4 oz/113.5g) cream cheese, softened
1 tsp. pure vanilla extract
1 cup flour (all purpose, unbleached)
1/2 Tbp. baking powder
1/2 tsp. salt
1/2 cup (3oz/85g) fresh blueberries
1. Preheat oven to 350ºF. Beat butter in large bowl with electric mixer on medium speed 1 min. Gradually add sugar, beating well after each addition, until very light and fluffy. Add cream cheese; beat 1 min. Add eggs, one at a time, beating well after each addition. Add vanilla extract, beat to mix.
2. Combine flour, baking powder and salt. Add to butter mixture. Beat 1 min or until well blended. Lastly, gently fold in the blueberries with a spatula. Pour batter into greased and floured 8 1/2 x 3 1/2 loaf pan and bake for 40 minutes. Let cool in pan for 10 minutes before inverted it to cool completely on a wire rack. Store in air-tight container.