Twisted Butter Cream Cheese Wild Blueberry Pound Cake Food

THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
• In a bowl cream the butter and cream cheese until smooth.
• Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
• Add the eggs one at a time beating well after each addition.
• Mix in vanilla.
• With mixer on low add the flour and salt in two additions.
• Immediately pour in batter into prepared pan.
• Tap pans to eliminate any large air bubbles in the batter.
• Bake 60-75 minutes, or until cakes tests done.
• Note: if the tops begin to brown too quickly tent loosely with foil.
• Cool in pans for 10 minutes.
• Turn out the cakes then cool completely with the tops up on a wire rack.
• Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.

BLUEBERRY CREAM CHEESE POUND CAKE

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.

BLUEBERRY CREAM CHEESE POUND CAKE I

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.

BLUEBERRY CREAM CHEESE CAKE

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.

BROWNED BUTTER CREAM CHEESE POUND CAKE

Steps:

• In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.
• Watch carefully as the butter's color changes to brown and the smell of the butter becomes somewhat nutty.
• As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until the butter has become solid again (can take 1-2 hours so I sometimes do this the night before baking the cake).
• In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy. There is no leavening in this cake because we add ample air to this cake by having a very long creaming period.
• Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
• Add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
• Add flour into batter in two increments then add salt. Mix by hand just until incorporated. Be careful not to overbeat.
• Pour cake batter into prepared pan(s), and bake for 1 hour and 15 -20 minutes for bundt pan, 50-60 minutes for loaf pans, or until a toothpick inserted in the center of the cake comes out clean.
• Cool in pan(s) on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
• Dust with powdered sugar and serve.