Blueberry Cream Cheese Pound Cake

What’s the secret to perfect, moist pound cake? A few things…. 

1. Fluffy batter. Definitely use an electric mixer if you have one…

2. Don’t rush. Make sure all your ingredients are room temperature. I sit mine out an hour before baking. Also, let each ingredient mix before adding the next one.

3. Cream Cheese. 

Here’s the recipe: 


1 1/2 cups butter, softened
1 (8-oz.) package cream cheese, softened

3 cups sugar

6 large eggs

1 1/2 teaspoons vanilla extract

3 cups all-purpose flour

1/8 teaspoon table salt

1 cup washed blueberries



Hands-on: 15 Minutes
Total: 2 Hours, 50 Minutes

Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla extract, and beat just until blended. Fold in blueberries.

Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

Bake at 300° for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).


Source: Southern Living 


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