When I was in school, Monday’s were like Tom Sawyer’s suffering Monday mornings. Now, as kids are at home, I wake up late in the morning, I have to change that habit, as my princess is going to start her school soon. This weekend has come and gone without much hush-hush; I stayed at home and did not even go out for shopping. I thought about trying a cake as I had a packet of cream cheese and blueberry that needed to be used, so decide to make this Mini blueberry cream cheese pound cake.
I was planning to make a pound cake for long time, and had also borrowed some books from the library to do that. I always sample pound cake with fresh strawberry or blueberry when we visit Sam’s club. I dare not to buy them as it is huge and I can’t finish by myself. Hubby is scared of sweets, and the kids may or may not like it, depending upon their moods. Then for my cream cheese use up situation I decided to look into pound cake that uses both cream cheese and blueberry. Finally I settled with this recipe from William Sonoma’s site. I liked the recipe because it combines cream cheese and blueberry together. Like any other recipes, I played around a little bit and made only half of original.
I also reduced ½ cup of sugar from the original recipe, and skipped lemon glaze as I am finding ways to reduce the sugar as much as possible without compromising the taste. It turned out to be really moist, delicious pound cake. I used a mini loaf pan; half of the recipe yields about 3 mini loaf pan or single large loaf pan. I started baking late in the evening, around 9 P.M. I put it in oven. It took about 1 hour and 18 minutes. Since it was late night, I didn’t cut the cake, left it overnight to get flavors to infuse. Next morning after photography session, bite on the first slice; it was amazing feeling, so delicious. My kiddos coming back to have another slice that means it is delicious they approved. My hubby says when kids approve that is when you make best dish.
According to him this one is classic dish, give it try, blueberry and cream cheese marriage turned out be very nice. The touch of lime juice brings out the flavor of berry very nicely. It is simple yet elegant dessert we can enjoy with or without glazing. Give it a try you will like it.
Here comes the recipe.
Serves: 3 mini loaf or 1 big loaf
- 1 ½ cups+ 2 tablespoon (226g) cake flour
- ⅛tsp. baking soda
- ⅛ tsp. salt
- 9 Tbs. (1⅛ sticks) unsalted butter
- 4 oz. cream cheese
- 1cup (200g) granulated sugar
- 3 eggs
- ½ tsp. vanilla extract
- 2 Tbs. fresh lime juice
- 1 tsp. finely grated lime zest
- Bring, butter, cream cheese, eggs to room temperature.
- Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour three 4 x5 inch loaf pan, line with parchment paper, tap out excess flour.
- In a bowl sift together the flour, baking soda and salt; set aside.
- Add 2 tablespoon of flour to blueberries and mix well.
- In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar.
- The add cream cheese on medium speed until creamy and smooth, about 30 seconds., stopping the mixer occasionally to scrape down the sides of the bowl.
- Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and lime juice.
- Reduce the speed to low and add the flour mixture in two additions.
- Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest.
- Finally carefully fold in the blueberries,without over mixing.
- Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
- Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 hour and 18 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
- If you want to make any glaze make at this time, once the cake is cooled drizzle your favorite glaze.