Blueberry Pound Cake (Print Version)
# Ingredients:
→ Blueberry Topping
01 -
2½ cups of blueberries, fresh or thawed frozen ones
02 -
3 tablespoons of water
03 -
1½ tablespoons of cornstarch
04 -
¼ cup of white sugar
05 -
½ teaspoon of vanilla flavoring
06 -
A small pinch of 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 room temperature large eggs
11 -
1 tablespoon of vanilla flavoring
12 -
3½ cups of plain all-purpose flour
13 -
½ teaspoon of baking powder
14 -
½ teaspoon of regular salt
15 -
1 cup of heavy cream
# Instructions:
01 -
Blend blueberries smooth, mix with sugar, cinnamon, cornstarch, and vanilla. Heat up til it thickens, then set aside to cool completely.
02 -
Beat together sugar, butter, and cream cheese until airy. Whisk in the eggs, vanilla, then alternate adding cream and dry ingredients till everything's smooth.
03 -
In two loaf pans, pour layers of batter and blueberry topping, gently swirling it with a stick or skewer between each layer.
04 -
At 325°F, bake for 90 minutes. Cover lightly with foil for the last 15 minutes. Let cool in the pans 15 minutes before taking them out.
# Notes:
01 -
Fresh or frozen blueberries both work fine
02 -
Ensure all your ingredients are at room temperature
03 -
This makes two loaves