Valerie's Recipe Box Blueberry Cream Cheese Pound Cake
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.
Blueberry Lime Cream Cheese Pound Cake Recipe Easy Pound Cake
Sift the flour, baking powder, salt, and nutmeg into a mixing bowl. Set aside. Using an electric mixer - preferably a stand mixer - cream the butter and cream cheese in a large bowl on medium speed, gradually adding the sugar. Beat in the eggs, one at a time, on medium-high speed. Scrape the batter down several times.
Blueberry Cream Cheese Pound Cake Recipe
Step 4: Turn batter out into the cake pan, mix together the cream cheese with the sugar, and then dollop "blobs" of cream cheese evenly over the surface of the cake. It will sink as the cake bakes, not to worry. Step 5: Evenly sprinkle the blueberries, which will also sink somewhat, and bake the blueberry cake for a little over an hour.
Blueberry Cream Cheese Pound Cake with Lemon Honey Glaze — Styling My
Then add blueberries to the remainder of the batter and gently fold berries into the mixture, using a rubber spatula. Add remaining batter to loaf pan and smooth the top. Bake for 60 - 70 minutes, or until a knife inserted comes out clean. Cool cake in pan for 10 minutes, then invert cake to release.
Blueberry Cream Cheese Pound Cake Recipe Budget Savvy Diva
Set aside. In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
Blueberry Lime Cream Cheese Pound Cake Recipe Easy Pound Cake
Bake: Bake the cream cheese pound cake at 325°F (163°C). Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning. Cool, then invert: Let the pound cool for about 2 hours in the pan, then invert onto a serving plate and cool completely before serving.
Blueberry Cream Cheese Pound Cake
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.
Blueberry Cream Cheese Pound Cake Sweet Sensations
Mix together the batter in the bowl of a stand mixer, scraping the sides of the bowl regularly. Fold in the flour-coated blueberries. Pour the cake batter into a well greased and floured Bundt pan or tube pan. Place in a cold oven, turn the temperature to 300°F, and bake for about 2 hours.
Cream Cheese Lemon Blueberry Pound Cake Recipe The Sugar Coated Cottage
In a medium bowl, whisk together flour, baking powder and salt. Set aside. In stand mixer, or with a hand mixer, beat to combine the cream cheese, butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.
Blueberry Cream Cheese Pound Cake
CAKE: In medium bowl combine the flour, salt and baking powder. Stir to combine. In bowl of mixer cream the butter until light and fluffy. Add in the sugar, mix to combine. Add in the cream cheese, mix to combine and until light and fluffy. Add in eggs one spoonful at a time. Add in the vanilla and lemon zest.
Lemon Blueberry Cream Cheese Pound Cake
In a medium bowl, mix together flour (3 cups), salt (1/2 teaspoon), and baking soda (1/4 teaspoon). Add to butter mixture, alternating with sour cream (1 cup), beginning and ending with the flour mixture. Beat batter on low just until blended after each addition. Stir in vanilla (2 teaspoons).
Blueberry Cream Cheese Pound Cake
Grease and flour a 10-inch (10-cup) bundt cake pan. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, cream cheese and sugar until smooth. Add the eggs and egg white, one at a time, beating well between each addition. Add the lemon zest and vanilla extract and beat until combined.
Lemon Blueberry Pound Cake Once Upon a Chef
Preheat oven to 325 F. Generously grease a tube pan using shortening and dust with flour or powdered sugar to create a nonstick surface. Combine bake mix, eggs, cream cheese and vegetable oil and beat until smooth. Fold in blueberries. Pour batter into greased tube pan and bake for 1 hour, or until toothpick inserted into the center of the cake.
Blueberry Lime Cream Cheese Pound Cake The Novice Chef
Preheat the oven to 325 F. Grease a 9×5 inch loaf pan and line it with parchment paper. Whisk together the flour, baking powder, and salt. Set aside. With a handheld or stand mixer with a paddle attachment, beat the butter and cream cheese together on medium-high speed for 1-2 minutes until creamy and light.
Blueberry Cream Cheese Pound Cake II Recipe Allrecipes
Directions. 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.
Blueberry Cream Cheese Pound Cake II Recipe Allrecipes
Substitutions and Variations No shortening - substitute a third stick of butter for the shortening if desired. Lemon blueberry bundt cake - add some lemon zest and the juice from 1 large lemon to the batter.You can also mix powdered sugar with lemon juice to make a glaze and pour over top. The fresh lemon flavor adds a nice contrast and pairs well with blueberries.
