So, here at work we have bagel Thursday and they bring in tons-o-bagels with all sorts of cream cheese schmeers. every darn Thursday. there is almost always a container of berry spread left that no one touches. I took one home and added it to the pound cake recipe and it was delightful. used up some frozen berries as well. my freezer thanked me, as I cooked up a big batch of mixed fruit jam too.
Blueberry Pound Cake
Makes 10 to 12 servings
Prep: 30 minutes
Bake: 60 minutes
Cool: 15 minutes
Stand: 15 minutes
Ingredients:
1/2 cup butter
1/2 cup cream cheese(my addition, I used a berry cr cheese)
3 eggs (used large eggs)
3-3/4 cups all purpose flour(changed from 3 1/2)
2 teaspoons baking powder
1/4 teaspoon salt
2 cups sugar
4 cups blueberries(I had about 3 cups)
1 cup milk
1 tsp grated orange rind(my addition)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan(I used a bundt); set aside. In a large bowl sift together the flour, baking powder, and salt; set aside.
In a very large mixing bowl beat the butter, cream cheese and sugar with an electric mixer on medium speed until mixture is well combined. (I mixed for at least 5 minutes). Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. (I tapped the pan several times on the counter to settle the batter and release air).
Bake in a 325 Degree F. oven for 60 to 75 minutes or until a wooden skewer inserted near the center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.( I dusted with powdered sugar)
Recipe Featured in Better Homes & Gardens - Original Recipe of Blueberry Bay Farm, New Hampshire
http://www.eat.at/swap/forum6/91_Blueberry_Pound_Cake_-_Featured_in_Better_Homes_&_Gardens
Blueberry Pound Cake
Makes 10 to 12 servings
Prep: 30 minutes
Bake: 60 minutes
Cool: 15 minutes
Stand: 15 minutes
Ingredients:
1/2 cup butter
1/2 cup cream cheese(my addition, I used a berry cr cheese)
3 eggs (used large eggs)
3-3/4 cups all purpose flour(changed from 3 1/2)
2 teaspoons baking powder
1/4 teaspoon salt
2 cups sugar
4 cups blueberries(I had about 3 cups)
1 cup milk
1 tsp grated orange rind(my addition)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan(I used a bundt); set aside. In a large bowl sift together the flour, baking powder, and salt; set aside.
In a very large mixing bowl beat the butter, cream cheese and sugar with an electric mixer on medium speed until mixture is well combined. (I mixed for at least 5 minutes). Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. (I tapped the pan several times on the counter to settle the batter and release air).
Bake in a 325 Degree F. oven for 60 to 75 minutes or until a wooden skewer inserted near the center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.( I dusted with powdered sugar)
Recipe Featured in Better Homes & Gardens - Original Recipe of Blueberry Bay Farm, New Hampshire
http://www.eat.at/swap/forum6/91_Blueberry_Pound_Cake_-_Featured_in_Better_Homes_&_Gardens