Blueberry Cream Cheese Pound Cake
A picture is worth a thousand words, and this photo looks pretty dang delicious. Blueberry? Cream cheese? Pound cake? Now, please, gimme a slice!
This pound cake is really delicious. It’s dense, moist and very flavorful. I didn’t have wild blueberries, but I did have a quart of fresh blueberries, and they worked perfectly in this recipe.
I had a little trouble getting the pound cake out of the pan, so next time I’ll make sure the pan is very generously greased, or I might even grease and flour it. I also found that even though I used fresh berries, the cake took about 80 minutes to cook. If your cake isn’t done in the specified time, keep setting the timer in 5 minute increments and test the cake each time the timer goes off. You don’t want to burn the cake, but you definitely want to make sure it’s cooked. There’s nothing worse than a cake that looks cooked on the outside, but sinks when you take it out of the oven to cool.
