Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Twisted Butter Cream Cheese & Wild Blueberry Pound Cake

StarStarStarStarHalf star

Your rating

Twisted Butter Cream Cheese and Wild Blueberry Pound Cake

Here is a true twist on the classic pound cake! Twisted Butter Chef Jane Johnson has created a delicious Cream Cheese Wild Blueberry Pound Cake using Twisted Butter’s Blueberry, Honey and Lemon Zest butter. Share this with friends and family for any holiday occasion and no one will leave disappointed.

 

Yield

6 servings

Prep

20 min

Cook

75 min

Ready

2 hrs

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
6 3/4 ounces
Camera
½ teaspoons baking powder
Camera
½ teaspoons salt
Camera
3 ounces cream cheese
at room temperature (we like philadelphia brand)
Camera
½ cup butter
slightly soft (70°f), twisted blueberry, honey and lemon zest butter
Camera
1 ½ cups sugar
Camera
4 large eggs
at room temperature
Camera
1 teaspoon vanilla extract
pure
Camera
1 teaspoon lemon zest
grated
Camera
1 cup blueberries
wilde
Camera

Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
6 3/4 ounces
Camera
2.5 ml baking powder
Camera
2.5 ml salt
Camera
86.7 ml/g cream cheese
at room temperature (we like philadelphia brand)
Camera
118 ml butter
slightly soft (70°f), twisted blueberry, honey and lemon zest butter
Camera
355 ml sugar
Camera
4 large eggs
at room temperature
Camera
5 ml vanilla extract
pure
Camera
5 ml lemon zest
grated
Camera
237 ml blueberries
wilde
Camera

Directions

Heat the oven to 325℉ (160℃). 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 55639% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 198mg 66%
Sodium 396mg 17%
Total Carbohydrate 26g 26%
Dietary Fiber 1g 6%
Sugars g
Protein 18g
Vitamin A 17% Vitamin C 5%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe