Frankly speaking, I love simple bakes like butter cakes, pound or loaf cakes. They are easy enough to whip up within a couple hours and usually helps use up that particular ingredient in the pantry that has been sitting there for days. :P I mean who has time to make frosting and what not all the time, simple is the way to go for a quick craving fix. And save those icing (and calories) for special occasions if you ask me. This time round I have a block of cream cheese and some blueberries that I bought during a sale, sitting beautiful in my fridge for almost a week. Not good. Use them to bake cake? Great! And at the back of my mind, I remember I always, yes almost always, bake this Blueberry cream cheese pound cake recipe years back while I was in States. Yes, where blueberries were dirt cheap, so why not! This lovely recipe was adapted from Martha Stewart. :) So simple and yet so delicious!
I decided to give this recipe I used for years a slight twig, reduce sugar, increase liquid amount. Result was great because using the sweetness of the blueberries itself instead of loading the cake with caster sugar was much better. And replacing the moisture from the sugar removed with none other then my beloved buttermilk. :9
Ingredients for Blueberry Cream Cheese Pound Cake (Makes a 10 cups / 8" bundt)
325 g cake flour
230 g unsalted butter, room temperature
200 g cream cheese, room temperature
4 large eggs
215 g caster sugar
1 tbsp pure vanilla extract
1/2 tsp salt
Zest of a lemon
1 tsp baking powder
150ml shaken buttermilk
1 cup fresh blueberries (frozen ones can be used too)
- Preheat the oven at 180C and grease the bundt pan thoroughly.
- In a large mixing bowl, cream the butter and cream cheese together till smooth.
- Next add in the caster sugar and salt, beat till light and fluffy. It should take about 4 to 5 minutes.
- Crack in one egg at a time and mix well after each addition.
- Add the vanilla extract and lemon zest, whisk for a minute.
- Next shift in half of the cake flour and baking powder in. Mix till well combined. Then pour in the buttermilk, mix well again. Lastly, shift in the rest of the cake flour and incorporate well.
- Toss the blueberries in 1 tbsp of plain flour, this will prevent the blueberries from clumping together when mixed into the batter.
- Now add the blueberries into the batter and gently fold in to combine.
- Pour the batter into the prepared bundt pan and bake in the oven for 45 to 50 minutes or till the cake tester comes out clean.
- I would suggest turning the baking pan at mid point of the baking time. Just to ensure the cake is evenly baked out.
- Place cake on the rack to cool before slicing. :9
- Cake can be kept at room temperature for 2 days, 3rd day it should be sent into the fridge if there is still any left. :)
Oh glorious cake! I can have a quarter of this! Okay, let's not get ahead of ourselves. :P Let's move on to see how the cake turned out inside.
Check out the creaminess inside...woooooah! :D Taste? Not overly sweet as expected, which is just right for me. But feel free to up another 30-40 g of caster sugar if you like yours sweeter. Creaminess was spot on, melting moments on every bite. Much love.
Need I say more? Guess not. You seriously have to try this out. If it is some bake that I have used for years and still further improved on it, must be that good!
So what's stopping you? Try it out! Guarantee no regrets. ;) Yes, blueberries are still abundant now and creamcheese is still on sale!
Happy baking all!