Monday, February 23, 2009

Blueberry Cream Cheese Pound Cake

Having gone back to California for 2 weeks sure brought back some good old memories for me. Especially my kitchen...did quite a bit of cooking and baking back then too. ;) The first recipe that came to mind was my all time favorite Blueberry Cream Cheese Pound Cake. I'm sure good friends of mine in California will agree it's one of their favorite recipe that I've shared with them too. :) All of the people that have tasted it have only rave reviews about it. So I was really happy when I saw blueberries in season now, and could not wait to make this yummy recipe! :-D Furthermore the ingredients involved are few and readily available...who would not love this recipe?!

This recipe originated from Martha Stewart website but I made some slight changes to it to suit my personal preference. Here is my version:

Ingredients for Blueberry Cream Cheese Pound Cake:
165g All purpose Flour
170g unsalted butter, room temperature
125g (4 ounces) cream cheese, room temperature
3 large eggs
180g Castor Sugar
1 tsp pure vanilla extract
½ tsp Salt
1 tsp fresh lemon zest (optional)
½ cup fresh or frozen blueberries

Method:
  • Preheat oven to 180°C. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla & lemon zest. With mixer on low, add flour and salt in two additions, beating until just combined.
  • To the blueberries, sprinkle a little plain flour over it, making sure all is lightly coated. ( this will prevent the blueberries from sticking together) Then add the blueberries into the cake batter and stir to combine.
  • Generously coat a 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
  • Bake until golden and a toothpick inserted in the centers comes out almost clean, 45 to 50 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
  • Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
This pound cake is good even after 3 days, just store it in air tight containers and refrigerate it after if it does last that long. :) Here's a close up of the cake....mmm. :) Go ahead and give it a try today, have fun!

8 comments:

Snooky doodle said...

wow this cake looks so moist and yummy, well done ! :)

Honey Bee Sweets said...

Thanks for the compliments Snooky doodle! And thanks for dropping by my blog...your blog is great!. ;)

Ee Peng said...

Love this recipe. Made it twice, great both times! Thanks for sharing :)

Honey Bee Sweets said...

So glad you like it! It's our family favorite too! Enjoy. ;)

Anonymous said...

Hi,
May i ask wouldnt it be too sweet with 300g of sugar?

Carol

Honey Bee Sweets said...

Hi carol,
Actually I am posting the exact recipe of Martha Stewart. Feel free at your own discretion to reduce if you like it less sweet.  I usually reduced mine to 180g.

Anonymous said...

Thank you for your prompt response! I wanted to reduce to 200g but was worried that it may affect the texture of the cake...thanks for your advice. 300g seems way too sweet for us!
Yours came out too lovely that i have to try! Have a goid weekend : )
Carol

Honey Bee Sweets said...

You are most welcome Carol. Have a great weekend too!