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.
Ingredients:
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
3 eggs
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
Method:
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.
Wow, yum. My girl will love that. When will be the day where we can get blueberries at $1 a punnet?? Never! Haha!
ReplyDeletethanks for sharing
ReplyDeleteyes,I also got blueberries at $1.00 each punnet! maybe I should bake some cake or muffin too!! maybe cheese blueberrie cake,huh?
ReplyDelete$1?! I thought I am lucky if I can get it for S$3.50 now, hee ... the cake looks so delicious =)
ReplyDeleteBlueberry cream cheese...yummy. I love cake with cream cheese, I wish be there to pick one slices, two, or more...he..he
ReplyDeleteHi, love your website. Also a Malaysian but staying on the East Coast now. Was staying in Denver for a while a couple of years back.
ReplyDeleteJust wanted to ask if it's ok to use frozen blueberries instead of fresh ones for this recipe?
And since I'm in a lower altitude area, I figured the baking time would be somewhat different, right?
I also like your chocolate yogurt cake recipe. But I edited it a bit by adding some whole wheat flour and dried fruits.
Thanks.
I know SIG, last week it was on sales for 88 cents a punnet, but out of stock when I got there. :(
ReplyDeleteAnytime Sock Peng.
Beachlover, why not? :) But we love eating it fresh like that.
Thanks noobcook. Yeah, we do get crazy deal once in a while. Like $1 pineapple!
Me too Retno. :)
Baby Sayang, of course you can use frozen blueberries. I never adjusted my recipe for higher altitude and it turned out fine for me so I never adjust. :P
Hi, Thanks for the mouthwatering post- I could smell the buttery cake through my laptop, I swear!
ReplyDeleteI like how the blueberries are evenly spread throughout the cake- Mine tend to sink at the bottom, even though I dust them in flour.
looks great! will give it a try once i get some cream cheese.
ReplyDeleteThanks Implosion. I tried not to stir them too much, afraid that it would sink to the bottom too. :P
ReplyDeleteBaking fiend, this recipe is my keeper, should try! All the variation are equally good. :)
I always love your recipes as they are written in measurements I understand (cups and spoons) hehehe...I love the idea of cake and cream cheese, but I totally hated the blueberries I bought here(poor quality), maybe I'll replace the blueberries with something else (like chocolate AHAHA)
ReplyDeletethe blueberries is not in seaon now i think cos lately the one i bot were sour and bitter. and it never at the cheap price.
ReplyDeleteThat's a great idea Rita! :)
ReplyDeleteYes Jackie but I still buy it because it's cheap. :P The one I bought was like half and half, some sweet and some sour.
Wow I bet cream cheese really adds nice texture to the pound cake. I can't wait until blueberries are in season again!
ReplyDeleteChing,
ReplyDeleteI tried the blueberry pound cake but the centre is not be cooked even I baked it through a long time like 1hr.
Is it normal for the blueberry pound cake to be damp? I am using the self raising flour therefore did not put in the baking powder.
I tried the cream cheese pound cake it was not damp. Could you kindly give me so advise on that. Thank you.
Mixue
Hi Mixue,
ReplyDeleteI didn't encounter your problem. My texture was the same as cream cheese pound cake just the surrounding areas where the blueberries were might be a bit wet because the blueberries burst. The recipe basically is the same, one just add blueberries. So, it shouldn't be damp. Not sure what happen though. Sorry!
No problem. Will try it out again.
ReplyDeleteThanks.
Mixue
Hi, I like your blog. I have followed all the steps but do not know why I could not get the cake out right? I have baked the cake for an hour but it is still not completely cooked. Do you know where went wrong?
ReplyDeleteHi Taste of my Life,
ReplyDeleteHmmm...the above commenter, Mixue also said the same thing. She also baked it for an hour and the center of her cake also not cooked. I wonder why? 60 mins is a long time for a cake that cooked in 40 mins, I really have no idea why it is still not cooked? What baking pan size did you use? Different baking pan bakes in different time.
Hi, I am using a 8" round cake mould. May be it caused the problem...I will try a again. Thanks.
ReplyDeleteTaste of my life,
ReplyDeleteWas your cake too brown at 1 hour? If not you can add 5 more minutes until it's completely cooked. If too brown, cover the top with foil and bake until toothpick inserted comes out clean. But not to over baked, as over baking result in dry cake.
Good Luck!
If you're using fresh blueberrys..toss them lightly in some flour to coat it just before miing inot the cake mixture... will prevent them from sinking to the bottom and also helps with keeping the moisture in...for a less damp cakce.. :)
ReplyDeleteThanks monarC for your tips. :)
ReplyDelete