BLUEBERRY CREAM CHEESE POUND CAKE
I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware - the smell will torture you as you're waiting!
Provided by dylanfan
Categories Dessert
Time 1h50m
Yield 1 pound cake
Number Of Ingredients 8
Steps:
- Cream together the cream cheese, butter and sugar.
- Add the eggs, one at a time, beating well after each egg.
- Add the flour, one-cup at a time, beating well after each cup.
- Add vanilla and lemon extracts; beat well.
- Fold in the blueberries.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
- Test the cake, and bake a little longer if needed.
Nutrition Facts : Calories 7542.8, Fat 386.5, SaturatedFat 228.7, Cholesterol 2098, Sodium 3602.8, Carbohydrate 948.8, Fiber 15.2, Sugar 654.3, Protein 93.7
BLUEBERRY CREAM CHEESE POUND CAKE I
This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert.
Provided by prissycat
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 30.5 g, Cholesterol 50.9 mg, Fat 16.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 267 mg, Sugar 18.4 g
BLUEBERRY CREAM CHEESE POUND CAKE II
This cake is so moist and easy! It is delicious served as a coffee cake or as a dessert. The blueberry glaze makes it a very pretty cake, too.
Provided by prissycat
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 1h5m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 48.5 g, Cholesterol 50.9 mg, Fat 19.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 353.5 mg, Sugar 35.3 g
BLUEBERRY LIME CREAM CHEESE POUND CAKE
Steps:
- 1. Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, thoroughly mixing each time. Add vanilla extract and lime zest, mixing until combined. Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it's completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries. Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan. In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract. Carefully frost on top of the cooled pound cake and store in fridge until ready to serve.
BLUEBERRY LEMON CREAM CHEESE POUND CAKE
I've made this one before and had lost the recipe. Found it again in a recipe group emailing today...HURRAY!! This is really good; moist and flavorful, sweet yet tangy. Make sure to use the glaze; it adds that extra zip to the cake.
Provided by JanetB-KY
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
- In a large bowl, combine the cake mix, pudding mix, and sugar.
- Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed.
- Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
- Bake in the in the 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
- Mix the confectioner's sugar and lemon juice and pour over the cooled cake.
Nutrition Facts : Calories 585.1, Fat 31.7, SaturatedFat 7.9, Cholesterol 81.8, Sodium 574.3, Carbohydrate 71, Fiber 1.1, Sugar 51.3, Protein 5.7
BLUEBERRY CREAM CHEESE POUND CAKE
Make and share this Blueberry Cream Cheese Pound Cake recipe from Food.com.
Provided by Lucky Clover
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Flour a 10 inch bundt pan.
- In a large mixing bowl, stir together cake mix and sugar.
- Make a well in the center and pour in cream cheese, eggs, oil and vanilla.
- Beat on low speed until well blended. Beat 4 minutes on medium speed.
- Stir in blueberries and pour batter into pan.
- Bake 40-45 minutes.
BLUEBERRY LIME CREAM CHEESE POUND CAKE
Yield 1 loaf 1 loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined. Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it's completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries. Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan. In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract. Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.
CREAM CHEESE AND BLUEBERRY POUND CAKE
Categories Berry
Number Of Ingredients 10
Steps:
- Heat the oven to 325°F. Spray a loaf pan that's about 8 x 5 x 3 inches with a nonstick coating. Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. With the mixer on low, add the flour, vanilla, and lemon zest, and mix until almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and mix just until the batter is well blended and smooth, taking care to scrape the bowl's bottom and sides. Gently fold in the berries. Scrape the batter into the loaf pan and bake in the middle of the oven until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 60 to 65 minutes if using fresh berries, 75 t
TWISTED BUTTER CREAM CHEESE & WILD BLUEBERRY POUND CAKE
Steps:
- Heat the oven to 325°F. Spray a loaf pan that's about 8 x 5 x 3 inches with a nonstick coating. Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. With the mixer on low, add the flour, vanilla, and lemon zest, and mix until almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and mix just until the batter is well blended and smooth, taking care to scrape the bowl's bottom and sides. Gently fold in the berries. Scrape the batter into the loaf pan and bake in the middle of the oven until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 60 to 65 minutes if using fresh berries, 75 to 90 minutes if using frozen. Let the cake cool for about 15 minutes and then invert the pan and lightly tap it to release the cake. Cool completely on a rack before serving. About Twisted Butter: Twisted Butter is a spreadable blend of premium AA salted butter, canola oil, and an abundance of fresh fruits, honey, herbs, Boursin brand cheese and even crumbled bacon. They are made with all natural ingredients and come in six delicious flavors: Blueberry, Honey & Lemon Zest; Cinnamon, Honey & Brown Sugar; Cilantro & Lime; Chives & Parsley; Portobello Mushroom with Boursin-Garlic & Fine Herb Cheese; Bacon, Dijon Mustard & Green Onion. For more information please visit www.twistedbutter.com
BLUEBERRY LIME CREAM CHEESE POUND CAKE
How to make Blueberry Lime Cream Cheese Pound Cake
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.
- Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it's completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.
- Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.
- In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.
- Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.
BLUEBERRY CREAM CHEESE POUND CAKE
A moist and delectable blueberry pound cake which is a cinch to prepare and bake.
Provided by Anita Hoffman
Categories Cakes
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Measure out 2 tbsps. of the cake mix and set aside.
- 2. In a large bowl, mix cream cheese and sugar; then add eggs, oil, vanilla and cake mix. Beat on low speed for 1 minute. Scrape bowl and beat 4 minutes on medium speed.
- 3. Toss blueberries with 2 tbsps. cake mix and then fold in blueberries.
- 4. Spoon batter into greased and floured tube or Bundt pan.
- 5. Bake at 325 degrees for 60-65 minutes.
- 6. Cool in pan for 20 minutes, then take out of pan and cool completely on wire rack.
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