BLUEBERRY CREAM CHEESE POUND CAKE I
This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert.
Provided by prissycat
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. 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.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 30.5 g, Cholesterol 50.9 mg, Fat 16.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 267 mg, Sugar 18.4 g
CREAM CHEESE AND BERRY CAKES
We combined a berry-studded pound cake with a cream cheese filling to create these mini loafs that are perfect for gifting.
Provided by Cindy Rahe
Categories Dessert
Time 1h30m
Yield 9
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Spray 9-loaf-cup baking pan with cooking spray; sprinkle lightly with flour.
- In medium bowl, sift together 1 cup flour, the salt and baking powder. Set aside.
- In large bowl, beat butter with electric mixer on medium speed about 1 minute or until creamy. Add half of the 1 cup granulated sugar in 2 stages, beating on medium speed about 2 minutes after each addition until butter and sugar are pale and fluffy. Add 2 eggs and 1 egg yolk, one at a time, beating well and scraping side of bowl after each addition. Beat in vanilla just until combined. Using rubber spatula, fold flour mixture into butter mixture until combined.
- In medium bowl, toss 1 tablespoon flour with berries. Fold flour-coated berries into batter. Let berries stand while making cream cheese mixture.
- In clean large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth and creamy. Add 1/4 cup granulated sugar; beat until well combined. Beat in 1 egg, scraping side of bowl. Beat in 1 tablespoon flour.
- Divide Pound Cake batter evenly among loaf cups. Divide Cream Cheese Mixture evenly over batter in cups. Using butter knife or off-set spatula, gently make a few strokes through batter for a subtle swirl; smooth tops.
- Bake in center of oven 25 to 30 minutes or until cakes are golden brown around edges and toothpick inserted in center of cakes comes out clean. Cool cakes in pan on cooling rack 10 minutes. Turn cakes out of pan onto cooling rack. Cool completely, about 30 minutes. Sprinkle with powdered sugar. Cakes can be stored in airtight container in refrigerator for 3 to 4 days.
Nutrition Facts : ServingSize 1 Serving
BERRY CREAM CHEESE CAKE
The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.
Provided by Yossy Arefi
Categories Fall Cranberry Cake Dessert snack Cream Cheese Quick & Easy
Number Of Ingredients 12
Steps:
- Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
- In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
- Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
- Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
- Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
- Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
- Flavor Variations
- Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
- Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
- Use Another Pan
- Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
- Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.
BLUEBERRY CREAM CHEESE POUND CAKE
I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware - the smell will torture you as you're waiting!
Provided by dylanfan
Categories Dessert
Time 1h50m
Yield 1 pound cake
Number Of Ingredients 8
Steps:
- Cream together the cream cheese, butter and sugar.
- Add the eggs, one at a time, beating well after each egg.
- Add the flour, one-cup at a time, beating well after each cup.
- 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.
Nutrition Facts : Calories 7542.8, Fat 386.5, SaturatedFat 228.7, Cholesterol 2098, Sodium 3602.8, Carbohydrate 948.8, Fiber 15.2, Sugar 654.3, Protein 93.7
SASKATOON BERRY CREAM CHEESE CRUMB CAKE
Delicious cross between a crisp and a crumb cake. Saskatoon berries (or blueberries) and cream cheese flavours go so well together. Cake will be a little crumbly to eat, but it is very, very delicious!
Provided by tapguod
Categories Desserts Crisps and Crumbles Recipes
Time 1h45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
- Whisk brown sugar, 1 1/2 cups flour, oats, and cinnamon together in a bowl; gradually stir in oil until mixture is crumbly. Press half the crumb mixture into the prepared pan; set remaining crumbs aside for topping.
- Bake in the preheated oven until firm, about 10 minutes. Remove crust from oven and cool slightly, leaving oven on.
- Place serviceberries and water in a saucepan. Bring to a simmer and cook for 10 minutes; stir in lemon juice. Whisk white sugar and 2 tablespoons flour together in a small bowl; stir sugar mixture into berries and cook until the mixture begins to thicken, about 3 minutes. Allow to cool for a few minutes; pour berry filling over crumb crust.
- Sprinkle cream cheese pieces evenly over berry filling. Spread remaining crumb mixture over cream cheese layer and press gently with a potato masher.
- Bake in the preheated oven until crumb topping is golden and filling is bubbly, about 40 minutes.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 49.8 g, Cholesterol 7.8 mg, Fat 12.2 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 27.9 mg, Sugar 34 g
BLUEBERRY CREAM CHEESE CAKE
This is basically blueberry buckle with a cream cheese filling. The recipe is from Anna Olson, host of Food Network's "Sugar". Absolutely delicious!
Provided by snowangel
Categories Dessert
Time 1h10m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Lightly grease 9" spring-form pan.
- For the cake: Cream together butter and sugar until creamy.
- Add egg and vanilla, to creamed mixture and beat until combined.
- Sift together flour, baking powder and salt. Add alternately with milk until combined.
- Scrape batter into pan and spread evenly.
- For cream cheese filling: Beat cream cheese until smooth.
- Gradually add sugar, scraping the sides of the bowl well.
- Add vanilla and blend.
- Add egg and mix well.
- Spoon cream cheese filling over cake batter.
- Top with blueberries.
- For the streusel: In small bowl blend sugar, flour and cinnamon.
- Cut in butter until crumbly.
- Sprinkle streusel on top of berries.
- Bake 50-60 minutes.
- Cool completely before slicing.
- Note: I usually bake for 52 minutes.
Nutrition Facts : Calories 421.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 97.5, Sodium 244.9, Carbohydrate 50.3, Fiber 1.6, Sugar 25.5, Protein 6.4
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