Cream Cheese Blueberry Pound Cake

 225gm butter, softened
1 (8 ounce) package cream cheese, softened
2 cups fresh blueberries
3 cups sugar
6 large eggs
1.5 teaspoons vanilla extract
3 cups plain flour
1/8 teaspoon salt
  • Preheat over to 150 degrees.
  • Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy.  Gradually add sugar, beating 5 to 7 minutes.  Add eggs one at a time, beating until yellow disappears.  Add vanilla and mix well.
  • Dredge blueberries with 1/2 cup of flour (from the original 3 cups) and set aside.
  • Combine remaining flour and salt and gradually add to butter mixture, beating at low speed just until blended after each addition.  Gently stir in berries.
  • Pour batter into a greased and floured 10-inch tube pan.
  • Fill a 2-cup, ovenproof measuring cup with water and place in oven with tube pan.
  • Bake for 1 hour and 30 minutes or until a wooden pick inserted in the center of the cake comes out clean.  Cool in pan on a wire rack for 10 to 15 minutes and remove from pan.  Cool completely on wire rack

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