I LOVE blueberries. I LOVE pound cake. How could I not put the two together to make one of the most delicious pound cakes that I have ever had. Is it okay if I admit that I ate this all by myself? No…I didn’t share this one at all. You can ask my man…I was greedy! I could really eat this all day long, and I hope you agree with me! Be sure to tell me how this turned out for you!
Blueberry Pound Cake Recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
1 8oz cream cheese (room temperature)
3 sticks of butter (room temperature)
3 cups of swans down cake flour
3 cups of sugar
1 tablespoon of vanilla or lemon flavoring
2 cups of fresh blueberries (I prefer this over the frozen. Frozen blueberries will have too much residual water in them for me, unless you drain them).
Pre-heat oven to 325.
Cream sugar, cream cheese and butter add 1 cup of flour and two eggs cream together and keep adding eggs one at a time.
Slowly add flour until creamed together smoothly then last add flavoring and mix well. Your mixture will be super rich and thick. Don’t worry! This is how it’s supposed to look.
Finally, add in fresh blueberries and mix for an additional minute.
Poor mixture into mini bread molds or your favorite mold of your choice. (be sure that it is buttered and lightly floured to make sure it won’t stick to sides).
Bake for approximately 50 mins or until a fork or toothpick inserted comes out clean. (Different altitudes will have different cooking times).
Allow time to cool. Since this is very thick, it will need a lot of time to cool. Though, I do like cutting a slice when it’s warm.
Did you make this recipe?
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