Tuesday, August 27, 2013

Blueberry-Cream Cheese Pound Cake

Sometimes it's so hard to say "No" to a particular craving! Like a terrible midnight "maggi-craving"! But it is not that, all of sudden I craved for this "Blueberry-cream cheese" cake. I was craving for it since the day I saw a smooth-shiny-soft cream-cheese pound cake in one of my very dear friend Moumita Chatterjee's instagram. It was definitely a "love at first sight"...and now it's "love at first bite"! Immediately I asked her for recipe and she gave it to me. A huge thanks to Moumita for this lovely recipe.
Somehow couldn't manage to make it until yesterday. I bought some fresh berries this weekend. And couldn't resist the temptation of making a cream-cheese pound cake with those blueberries.

Ingredients for "Blueberry-Cream Cheese Pound Cake":
(Recipe adapted from my friend Moumita Chatterjee and I made only few modifications.)
  1. All purpose flour 200 gm
  2. Baking powder ½ teaspoon
  3. Baking soda 1/8 teaspoon 
  4. Salt 1/4 teaspoon
  5. Granulated white sugar 200 gm (or little more if you wish)
  6. Usalted butter 170 grams (room temperature)
  7. Cream cheese 115 grams (room temperature)
  8. Pure vanilla extract 2 tea spoon
  9. Large eggs 3 (room temperature)
  10. Fresh blueberry 200 gm

How to prepare "Blueberry-Cream Cheese Pound Cake":
  • Preheat the oven at 180 'C. Take a loaf pan and grease that well, dust with flour. Or you can line it with a baking paper.
  • Beat unsalted butter and cream cheese together until light and fluffy.
  • Mix sugar and beat until creamy.
  • Add eggs..one at a time. Beat well scraping sides of the bowl as needed.
  • Add vanilla extract and mix well.
  • Sieve and mix all dry ingredients (all purpose flour, salt, baking powder, baking soda) in a separate bowl. 
  • Add this dry ingredients into the wet mixture. Fold with a rubber spatula.
  • Fold in fresh blueberries.
  • Pour the batter into the loaf pan.
  • Bake for 50 minutes or until a  skewer comes out clean (it may take extra 5 to 10 minutes depending on your oven). Cover the loaf-pan with a piece of baking paper after 30 minutes, if you find it getting too dark in colour. Keep an eye on it from 40 minutes onwards.
  • Cool it down completely on wire rack before you slice it.
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