Best Twisted Butter Cream Cheese Wild Blueberry Pound Cake Recipes

BLUEBERRY CREAM CHEESE POUND CAKE

Blueberry Cream Cheese Pound Cake image

I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware - the smell will torture you as you're waiting!

Provided by dylanfan

Categories Dessert

Time 1h50m

Yield 1 pound cake

Number Of Ingredients 8

Ingredients

8 ounces cream cheese
1 1/2 cups butter
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup frozen blueberries

Steps:

Cream together the cream cheese, butter and sugar.
Add the eggs, one at a time, beating well after each egg.
Add the flour, one-cup at a time, beating well after each cup.
Add vanilla and lemon extracts; beat well.
Fold in the blueberries.
Pour the batter into a greased and floured Bundt pan.
Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
Test the cake, and bake a little longer if needed.

Nutrition Facts : Calories 7542.8, Fat 386.5, SaturatedFat 228.7, Cholesterol 2098, Sodium 3602.8, Carbohydrate 948.8, Fiber 15.2, Sugar 654.3, Protein 93.7

BLUEBERRY CREAM CHEESE POUND CAKE I

Blueberry Cream Cheese Pound Cake I image

This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert.

Provided by prissycat

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 2h35m

Yield 16

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package yellow cake mix
¼ cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
½ cup vegetable oil
1 teaspoon vanilla extract
1 ¼ cups blueberries

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
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 for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 30.5 g, Cholesterol 50.9 mg, Fat 16.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 267 mg, Sugar 18.4 g

THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE

The Most Ultimate Buttery Cream Cheese Pound Cake image

This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups butter, softened (no substitutions)
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs, room temp
1 1/2 teaspoons vanilla (or use almond extract)
3 cups all-purpose flour
2 teaspoons salt

Steps:

Preheat oven to 350 degrees F.
Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
In a bowl cream the butter and cream cheese until smooth.
Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
Add the eggs one at a time beating well after each addition.
Mix in vanilla.
With mixer on low add the flour and salt in two additions.
Immediately pour in batter into prepared pan.
Tap pans to eliminate any large air bubbles in the batter.
Bake 60-75 minutes, or until cakes tests done.
Note: if the tops begin to brown too quickly tent loosely with foil.
Cool in pans for 10 minutes.
Turn out the cakes then cool completely with the tops up on a wire rack.
Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.