Blueberry Cheese Pound Cake (Print Version)
# Ingredients:
→ Blueberry Topping
01 -
2½ cups of blueberries, either thawed frozen ones or fresh
02 -
3 tablespoons of water
03 -
1½ tablespoons of cornstarch
04 -
¼ cup of white sugar
05 -
½ teaspoon of vanilla
06 -
a dash of ground cinnamon
→ Pound Cake Base
07 -
8 ounces of softened cream cheese
08 -
1 cup of softened unsalted butter
09 -
3 cups of white sugar
10 -
6 large eggs at room temperature
11 -
1 tablespoon of vanilla flavor
12 -
3½ cups of regular flour
13 -
½ teaspoon of baking powder
14 -
½ teaspoon of table salt
15 -
1 cup of heavy cream
# Instructions:
01 -
Blend the berries, mix with sugar, cornstarch, cinnamon, and vanilla. Heat until thick, then set aside to cool fully.
02 -
Beat butter, sugar, and cream cheese together till smooth. Add eggs and vanilla, then fold in the alternating dry ingredients with cream.
03 -
In two loaf pans, spoon batter and blueberry sauce in turns. Use a skewer to slightly swirl the layers together.
04 -
Put in oven at 325°F for 90 minutes. Cover with foil in the final 15 minutes if necessary. Let cakes rest in pans for 15 minutes before removing.
# Notes:
01 -
Fresh or frozen blueberries will both work
02 -
Make sure you use room-temp ingredients
03 -
Yields two loaf pans of cake