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Cream Cheese & Blueberry Pound Cake Recipe

   
 

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     Cream Cheese & Blueberry Pound Cake

Category   Desserts - Breads
Sub Category   None

Ingredients
1 1/2 cups all purpose unbleached flour
1/2 tsp. baking powder
1/2 tsp. salt
4 oz cream cheese
1/2 cup unsalted butter
1 cup sugar
4 eggs
1 tsp. pure vanilla extract
1 tsp. grated lemon zest
 
1 cup blueberries

Instructions
Heat the oven to 325F. Spray a loaf pan (8x5x3) with a nonstick coating.
Whisk together the flour, baking powder, and salt unit well blended. With an electric mixer, beat the cream cheese and butter until slightly fluffy. Scrape the sides of the bowl well. And the eggs one at a time, beating until blended before adding the next. With the mixer on low, add the flour, vanilla, 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 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 minuted if using fresh berries, 75 to 90 minutes if using frozen berries. 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.


Originally Submitted
6/7/2013





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