Sweet Blueberry Pound Cake (Print Version)
# Ingredients:
01 -
2 and 1/2 cups fresh or thawed frozen blueberries.
02 -
1/4 cup white sugar.
03 -
1 and 1/2 tablespoons cornstarch.
04 -
3 tablespoons water (1/3 cup if using fresh berries).
05 -
1/2 teaspoon vanilla.
06 -
Pinch of cinnamon.
07 -
8 ounces soft cream cheese.
08 -
1 cup soft butter, unsalted.
09 -
3 cups white sugar.
10 -
6 eggs, not cold.
11 -
1 tablespoon vanilla.
12 -
3 and 1/2 cups plain flour.
13 -
1/2 teaspoon baking powder.
14 -
1/2 teaspoon salt.
15 -
1 cup heavy cream.
# Instructions:
01 -
Blend berries until smooth. Mix cornstarch with water in a bowl.
02 -
Mix berry puree, sugar, vanilla and cinnamon in a pot. Add cornstarch mix. Boil 1 minute while stirring. Let cool.
03 -
Heat oven to 325°F. Spray two 8x4 inch loaf pans with baking spray.
04 -
Beat cream cheese and butter until smooth. Add sugar and beat until fluffy. Mix in eggs two at a time, then vanilla.
05 -
Mix flour, baking powder and salt. Add half to butter mix, then cream, then rest of flour.
06 -
Split batter between bowls. Layer batter and sauce in pans, swirl with a knife. Tap pans to remove bubbles.
07 -
Bake 90 minutes, cover with foil if tops brown too fast. Cool 15 minutes in pans then remove.