Creamy Blueberry Pound (Print Version)
# Ingredients:
→ Blueberry Topping
01 -
2½ cups of blueberries, either fresh or thawed from frozen
02 -
3 tablespoons of water
03 -
1½ tablespoons of cornstarch
04 -
¼ cup of white sugar
05 -
A splash of vanilla extract (about ½ teaspoon)
06 -
A pinch of ground cinnamon
→ Cake Ingredients
07 -
1 cup unsalted butter, softened
08 -
3 cups of regular granulated sugar
09 -
8 ounces of softened cream cheese
10 -
6 room-temperature large eggs
11 -
A full tablespoon of vanilla extract
12 -
3½ cups of all-purpose flour
13 -
½ teaspoon salt
14 -
½ teaspoon of baking powder
15 -
1 cup of heavy cream
# Instructions:
01 -
Blend the blueberries until smooth, toss them with sugar, cinnamon, and the cornstarch-water mix, then cook until it thickens. Let it cool completely.
02 -
Beat butter, cream cheese, and sugar until creamy. Add eggs and vanilla. Gradually add flour, baking powder, salt, and heavy cream while mixing.
03 -
Scoop portions of cake batter and blueberry sauce alternately into two prepared pans. Drag a skewer lightly through for a nice swirl effect.
04 -
Bake at 325°F for about 90 minutes. Cover with foil for the last 15 to keep it from over-browning. Let it rest in the pans for 15 minutes before removing.
# Notes:
01 -
Frozen or fresh blueberries both work
02 -
All ingredients need to be at room temperature first
03 -
Yields two cakes in loaf pans