I am so happy to be making this recipe tonight. I've been using this recipe for years, and it is so good every time! It's my great grandmothers recipe and she was known for her cooking and baking. Before tonight, I had always just made the cream cheese poundcake without the blueberries. But I wanted to try something new tonight so I thought the addition of blueberries would be yummy. :) If you don't like blueberries you could use chopped strawberries or raspberries, or just make it plain!
First, I turned my oven on to 300 degrees F. I had 4 small loaf pans, 5.5" x 3". I sprayed each one with Pam and then cut out a small piece of parchment paper to line the bottom of the pans. That just prevents the cake from sticking to the bottom when you pop them out.
1. The butter and cream cheese need to be softened or at room temperature before mixing. Mix for about 30 seconds and then add the sugar. Mix for another minute or so.
2. Add your eggs one at a time, mixing between each addition for about 20 or 30 seconds. Also add your vanilla.
3. Next step is to add your cake flour. Cake flour is not the same as normal all-purpose flour. Its found on the baking aisle and its in a red box. Using all purpose flour instead of the cake flour will give you a different texture cake, and you don't want that. Mix the flour in just until its combined. Overmixing will give you a tougher loaf.
4. Start by adding a layer of poundcake batter to your prepared baking pans. Shown below is one layer (a little less than half full) and I put a layer of blueberries on top. I like to do this instead of just mixing the blueberries straight into the batter because it makes the cake turn a weird greenish blue color. But you can mix it all together if you want.
5. Add another layer of batter and then one more layer of blueberries on top, and they're ready to go in the oven. I had extra batter so I poured the remaining batter into a larger loaf pan and just baked that without blueberries.
6. I baked these for an hour and 15 minutes and it was perfect. This is what it looks like when it comes out of the oven. The top part of the bread is a nice crusty layer that literally just comes right off (eat it, its the best part!) You can try to keep it on the loaf but it always just crumbles off when you flip it out of the pan.
If you want, you can take off the crusty layer and then flip the poundcake over so the top surface is nice and smooth. Wait until the poundcake has cooled off before flipping it out of the pan.
This is the loaves without the crusty top. I like the look of them flipped over better, but it really doesn't matter. We make these to eat them, not to stare at them, right?
This is the loaf cut right down the middle. Mmmmm. :)
This recipe is nice and heavy, and super moist. I definitely recommend giving this recipe a try. It really is easy to make, and it also freezes well if you want to save some for another time. You can also wrap them up and give them away as gifts! It's perfect for breakfast or dessert. Enjoy!
- 3 sticks (12oz) unsalted butter, softened
- 8oz full fat cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups cake flour
- blueberries (i use frozen, but you can use fresh also)
