Blueberry Pound Cake Twist (Print Version)
# Ingredients:
→ Blueberry Sauce Ingredients
01 -
A pinch of ground cinnamon
02 -
2½ cups blueberries, fresh or thawed from frozen
03 -
3 tablespoons water
04 -
¼ cup white sugar
05 -
1½ tablespoons cornstarch
06 -
½ teaspoon vanilla extract
→ Pound Cake Ingredients
07 -
½ teaspoon baking powder
08 -
½ teaspoon salt
09 -
6 large eggs, brought to room temperature
10 -
1 cup heavy cream
11 -
8 ounces cream cheese, softened
12 -
3 cups sugar
13 -
1 cup unsalted butter, softened
14 -
1 tablespoon vanilla extract
15 -
3½ cups all-purpose flour
# Instructions:
01 -
Blend blueberries till smooth, then stir in a mix of sugar, cornstarch, vanilla, and cinnamon. Heat till thickened and let it cool fully.
02 -
Whip softened butter, sugar, and cream cheese till fluffy. Add eggs and vanilla, then gradually mix in the flour and cream.
03 -
Divide batter and sauce into two loaf pans, creating layers and swirling them lightly with a skewer.
04 -
Pop in the oven at 325°F for an hour and a half, covering with foil for the last 15 minutes. Let stand in pans for 15 minutes before removing.
# Notes:
01 -
Fresh or frozen blueberries both work great
02 -
Make sure all your ingredients are at room temp
03 -
This gives you two loaf-sized cakes