Blueberry Cream Cheese Pound Cake

#SpreadTheFlavor #CollectiveBias

There is almost nothing better on this planet than a really good piece of cake. When you find one you like, putting the fork down can be harder than getting your kids up for school. Those cakes have a definitive place in my recipe box. They come out when I need something really special to share with friends or just because I feel like creating and enjoying something amazing. One of my all time favorite cake recipes is pound cake. Sometimes, because it is so dense, I find that it can be hard to flavor so that the entire cake gets an even taste. But while walking through Walmart the other day, looking at the Philadelphia Cream Cheese aisle, my taste buds watered as I thought of making, for the first time ever – so you know – Blueberry Cream Cheese Pound Cake!

Philadelphia Cream Cheese 8 oz. tubs of Cream Cheese now come in the NEW flavors of Blueberry, Chive Onion, Garden Vegetable, Jalapeno, or Strawberry. My Walmart was, literally, picked clean! There was only Garden Vegetable and Blueberry on the shelf. Fine by me but as I looked at the labels I could think of tons of recipes that would be creamier with these flavorful additions!

Since I had not made the Blueberry variety of pound cake before, I looked back and my Strawberry Cream Cheese Pound Cake recipe to get some pointers! With a few changes, my cake (and I admit, I had to make two… more on that later), I created a delicious cake that my kids, my neighbors and I all loved!

Blueberry Cream Cheese Pound Cake

 

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Prep time

15 mins

Cook time

85 mins

Total time

1 hour 40 mins

 

Creating delicious pound cake is easy with awesome products! This Blueberry Cream Cheese Pound Cake is amazing!

Author: ADayinMotherhood.com

Recipe type: Dessert

Ingredients

• ½ cups of butter (3 Sticks), softened
• 1½ cups sugar and Stevia blend or 3 Cups granulated sugar
• 1 8oz. tub of Philadelphia Blueberry Cream cheese, softened
• 6 eggs
• 2 Teaspoons Vanilla
• ½ Teaspoon Lemon Extract
• 3 Cups all-purpose flour
• ¾ Teaspoon baking powder
• ¼ Teaspoon salt
• ½ cup fresh blueberries
• ICING
• 1 can Fluffy White icing
• Red Food coloring (a few drops to make the batter light pink)

Instructions

1. Heat oven to 325. Spray your Bundt pan with cooking spray. In a large mixing bowl, cream the butter. Add the sugar in slowly. Add the Philadelphia Blueberry Cream Cheese and mix until fluffy. Add one egg at a time, beating in between, cleaning down the sides occasionally. Add the vanilla and lemon extract. Slowly add the flour, baking powder and salt and mix well. Fold in the blueberries. Bake at 325 for 75-85 minutes or until a knife comes out clean. Cool. completely before removing from pan.
2. After the cake is cooled, put the fluffy white icing in a microwave safe bowl. Microwave 15 seconds and stir. Microwave another 10 seconds and stir. Slowly pour the icing over the top of the cake helping it drip down the sides with the back side of a spoon. Add sprinkles and serve

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Be SURE to cook this cake! Make SURE the knife comes out clean. Do not think it is done just because your knife comes out a little wet and you think ‘huh, that is just Blueberry juice.’ Nope, types the woman who had to make a whole other cake ’cause that is what she said. Make SURE it is nice and brown on the top and that knife comes out super clean.

The Philadelphia Blueberry Cream Cheese definitely adds blueberry flavor to this cake! And it adds moistness that I know is missing from some of the pound cakes I have made in the past. These cakes, because they are so dense and cook so long, can be dry. But the cream cheese addition certainly adds a creaminess to the batter that holds up in the oven!

I am dying to make Jalapeno and Cream Cheese Croissants with the Philadelphia Jalapeno Cream Cheese and I have already fallen in love with the Garden Vegetable Cream Cheese as part of my Sausage and Cheese Stacks. I can not wait to see how the other varieties can be added to my recipes to make them that much better!

This of the NEW flavors of Philadelphia Cream Cheese when you are thinking of dip for your veggies, spread for your crackers and more. I bet you find a flavor – or 5 – you can’t put down!

How do you incorporate cream cheese into your recipes? I would love to know!