Monday, February 14, 2011

Blueberry Cream Cheese Pound Cake

Simple and perfect and yum.

3 sticks softened butter
8 oz. softened cream cheese
3 cups sugar
6 eggs
1 tbsp. vanilla extract
3 cups flour
1 1/2 cups blueberries

Preheat oven to 325 degrees. Grease and flour a large bundt pan or tube pan.

Cream the butter, cream cheese, and sugar on high speed for at least 5 minutes. Add the eggs, one at a time, scraping the bowl when necessary; add the vanilla and beat for another 5 minutes. Stir in the flour, and gently fold in the blueberries.

Smooth the batter in the prepared pan, then pick up the pan and smack it straight down on the counter a few times to settle things. Bake for about 1 hour to 1 1/2 hours, or until a skewer inserted in the center comes out clean. Cool in pan for 10 minutes before removing.

1 comment:

  1. I'm on the hunt for a Blueberry Cream Cheese Pound Cake. This one is definetely a contender.