|
|
Blueberry Pound Cake:
Blueberries are a fruit that grow in abundance in the summertime, especially here in the Northeast. Many people enjoy eating them fresh or making smoothies with them, but I enjoy baking with them. Blueberries are so versatile that they can be added to so many dishes, but this pound cake has become one of my, and my family's, favorite recipes. I often make this pound cake for breakfast, but we enjoy eating it at any time of day, it's so delicious, how can we not? This recipe contains cream cheese, but it can easily be made without it if you prefer. The milk can also be substituted for almond milk or another milk substitute of your choice. I prefer to use almond milk when I make it and it does not change the taste at all. Once you make this pound cake you will absolutely love it! Now, let's bake!
Course: Breakfast/Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 75-85 minutes
Servings: Muffins - 12
Loaf Pan - 1
Mini Loaf Pan - 2
Bundt Pan
Ingredients:
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour an 8x5 loaf pan, bundt pan, muffin pans, or 2 mini loaf pans (you can also use cooking spray if you prefer).
3. Mix flour, baking powder and salt together. Set aside.
4. Beat butter and cream cheese together with an electric mixer until light and fluffy, about 4 minutes.
5. Add sugar and beat to combine. Add eggs, one at a time, mixing well before adding in second egg.
6. Add vanilla and milk, beat on low just to incorporate.
7. Add flour mixture on low, beating just until mixture is almost incorporated, but not fully.
8. Scrape down bowl, make sure to scrape the bottom of the bowl, beat on low for 30 seconds.
9. Add 1/3 of the batter to the loaf pan. Smooth out with a spatula to spread evenly on the bottom of the pan.
10. Add blueberries to the remainder of the batter and gently fold the blueberries into the mixture using a rubber spatula (if you prefer you can layer the blueberries on top of the mixture in the pan instead of adding them to the remaining mixture in bowl).
11. Add the remaining batter to the loaf pan and spread out evenly and smoothly on the top. If you would like to add extra blueberries to the top of the batter you may do that now.
12. Bake for 60-70 minutes, or until toothpick or knife inserted comes out clean.
13. Remove from the oven and cool on a cooling rack for at least 10 minutes, then invert the cake onto a plate or cake tray. Enjoy!
Blueberries are a fruit that grow in abundance in the summertime, especially here in the Northeast. Many people enjoy eating them fresh or making smoothies with them, but I enjoy baking with them. Blueberries are so versatile that they can be added to so many dishes, but this pound cake has become one of my, and my family's, favorite recipes. I often make this pound cake for breakfast, but we enjoy eating it at any time of day, it's so delicious, how can we not? This recipe contains cream cheese, but it can easily be made without it if you prefer. The milk can also be substituted for almond milk or another milk substitute of your choice. I prefer to use almond milk when I make it and it does not change the taste at all. Once you make this pound cake you will absolutely love it! Now, let's bake!
Course: Breakfast/Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 75-85 minutes
Servings: Muffins - 12
Loaf Pan - 1
Mini Loaf Pan - 2
Bundt Pan
Ingredients:
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 ounces (8 tbsp.) unsalted butter, room temperature
- 3 ounces (6 tbsp.) cream cheese, room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk (can use almond milk)
- 1 1/2 cups fresh blueberries (extra 1/2 cup for topping if you prefer)
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour an 8x5 loaf pan, bundt pan, muffin pans, or 2 mini loaf pans (you can also use cooking spray if you prefer).
3. Mix flour, baking powder and salt together. Set aside.
4. Beat butter and cream cheese together with an electric mixer until light and fluffy, about 4 minutes.
5. Add sugar and beat to combine. Add eggs, one at a time, mixing well before adding in second egg.
6. Add vanilla and milk, beat on low just to incorporate.
7. Add flour mixture on low, beating just until mixture is almost incorporated, but not fully.
8. Scrape down bowl, make sure to scrape the bottom of the bowl, beat on low for 30 seconds.
9. Add 1/3 of the batter to the loaf pan. Smooth out with a spatula to spread evenly on the bottom of the pan.
10. Add blueberries to the remainder of the batter and gently fold the blueberries into the mixture using a rubber spatula (if you prefer you can layer the blueberries on top of the mixture in the pan instead of adding them to the remaining mixture in bowl).
11. Add the remaining batter to the loaf pan and spread out evenly and smoothly on the top. If you would like to add extra blueberries to the top of the batter you may do that now.
12. Bake for 60-70 minutes, or until toothpick or knife inserted comes out clean.
13. Remove from the oven and cool on a cooling rack for at least 10 minutes, then invert the cake onto a plate or cake tray. Enjoy!