How To Make Blueberry Cream Cheese Pound Cake I
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 cup fresh blueberries
Instructions
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Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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Gradually add flour mixture to the butter mixture, alternating with sour cream. Begin and end with the flour mixture.
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In a separate bowl, beat cream cheese and powdered sugar until smooth.
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Pour half of the cake batter into the prepared pan. Spoon cream cheese mixture over the batter, spreading evenly. Top with blueberries.
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Pour remaining cake batter over the blueberries, smoothing the top.
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Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack before serving.
Nutrition
- Calories : 380kcal
- Total Fat : 17g
- Saturated Fat : 10g
- Cholesterol : 105mg
- Sodium : 200mg
- Total Carbohydrates : 52g
- Dietary Fiber : 1g
- Sugar : 33g
- Protein : 5g
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