Monday, May 9, 2016

I Made it Monday Blueberry Cream Cheese Pound Cake

I Made it Monday

Join me on my ongoing quest to share tips, tricks, projects, and recipes along with just about anything else on I Made it Monday.

*This post may contain affiliate links, which means I receive a small percentage if you make a purchase using the link. For my full disclosure statement please click here.

Blueberry Cream Cheese Pound Cake

Last week I was asked to send in a dessert to be shared at a luncheon for Teacher's Appreciation week. I wanted to make something other than the usual fare of cookies, brownies, or cupcakes, so I decided to make Blueberry Cream Cheese Pound Cake. I originally got this recipe from at least 11 years ago and I've made it many times since then. I like to send it in for events to serve as a dessert or as a breakfast treat like it is regularly served in my house. Yes, I let my kids eat cake for breakfast. Blueberry cake. It's fruit, it counts. 

      1 package yellow cake mix (18.25 oz)
   1/4 cup white sugar
      3 eggs
      1 package cream cheese (8 oz) room temperature
   1/2 cup vegetable oil
      1 tsp vanilla extract
1 1/4 cups blueberries (I've used fresh and frozen)

1. Preheat oven to 325° F. 
2. Grease and flour a 10 inch Bundt pan.
3. In a large bowl, stir together the dry cake mix and sugar. Make a well in the center and pour in the eggs, softened cream cheese, oil, and vanilla. Beat on low speed until blended. Scrape the bowl and beat 4 minutes on medium speed. The mixture will be very thick. Fold in the blueberries and pour the batter into the prepared pan.
4. 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 then turn out onto a cooling rack to cool completely.

A few notes ...

It almost always takes another 5 - 10 minutes in my current oven and took another 15 in my last oven. Don't be afraid if the toothpick doesn't come out clean right away.

It is a very thick mixture. If you added the correct amounts of eggs, oil, cream cheese, and vanilla you're good. I was worried that I missed a liquid ingredient the first few times I made it but I didn't. It's just that thick.

To prevent the blueberries from sinking you can coat them lightly with flour before folding them into the batter.

Don't be afraid to use extra blueberries. I have used up to a full pint and never felt that it was too much. Don't be afraid to use frozen blueberries either. 

My middle daughter helped take pics for this blog post. This is picture number twenty-two of this slice of cake. 22! Food is not photogenic people. We added the extra blueberries and a sprinkle of powdered sugar to enhance the image.
This is picture #1. Poor little piece of cake. Thank goodness for digital cameras. Can you imagine waiting for the film to be developed and seeing this?! Did I just give away my age?

Who will you make this cake for? Have any suggestions or ideas for making it better? Be sure to share in the comments and don't forget to follow me on Pinterest, as well as Facebook, and find my designs at Applique Time. Check back next week to see my next I Made it Monday post. 



No comments:

Post a Comment