TWISTED BUTTER CREAM CHEESE & WILD BLUEBERRY POUND CAKE
Steps:
- Heat the oven to 325°F. Spray a loaf pan that's about 8 x 5 x 3 inches with a nonstick coating. Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. With the mixer on low, add the flour, vanilla, and lemon zest, and mix until almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and mix just until the batter is well blended and smooth, taking care to scrape the bowl's bottom and sides. Gently fold in the berries. Scrape the batter into the loaf pan and bake in the middle of the oven until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 60 to 65 minutes if using fresh berries, 75 to 90 minutes if using frozen. Let the cake cool for about 15 minutes and then invert the pan and lightly tap it to release the cake. Cool completely on a rack before serving. About Twisted Butter: Twisted Butter is a spreadable blend of premium AA salted butter, canola oil, and an abundance of fresh fruits, honey, herbs, Boursin brand cheese and even crumbled bacon. They are made with all natural ingredients and come in six delicious flavors: Blueberry, Honey & Lemon Zest; Cinnamon, Honey & Brown Sugar; Cilantro & Lime; Chives & Parsley; Portobello Mushroom with Boursin-Garlic & Fine Herb Cheese; Bacon, Dijon Mustard & Green Onion. For more information please visit www.twistedbutter.com
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