Don’t blink friends or it will be the fourth of July! It’s funny how when the temps were freezing and we were deluged with snow I felt like the energy had been drained from me. Now that we are finally having warm to hot weather I kind of feel the same way. Except this time I’m not complaining! Anyway I want to share a dessert combo with you that fits in right with the upcoming holiday.
For Memorial Day I made a Blueberry Cream Cheese Pound Cake. Sorry I didn’t get any pictures of the whole cake or the other desserts. I also had some of my Strawberry Ice Cream in the freezer and paired the two. Absolutely delicious!
This cake is heavy on the saturated fat and sugar so I made a few substitutions. For one half of the required butter I used canola oil. Olive oil would work well also. In addition I also eliminated one cup of sugar. 2 cups is plenty and you won’t even miss it. If blueberries aren’t your thing you could add raspberries, blackberries or no fruit at all. Either way it’s scrumptious! Have you started making plans for the 4th yet? Tell me, tell me, tell me!!!
Blueberry Cream Cheese Pound Cake
1 (8oz) pkg fat cream cheese, softened
1 ½ cup butter, softened
¼ cup plus 2 TBS canola oil
2 cup sugar
3 cups all purposed flour, sifted
1 tsp vanilla paste
1 ½ cup fresh blueberries
Preheat the oven to 325°. Prepare a 12 cup Bundt pan with grease and flour or non stick spray. In large bowl, cream butter, oil, and cream cheese until smooth. Then add sugar beating until light and fluffy, about 5 minutes. The next step is to add the eggs one at a time, mixing well after each addition followed by the vanilla paste. Slowly add the flour about a cup at a time, scraping the bowl down after each addition. When well blended, fold in the blueberries. Pour into prepared pan and bake for one hour and 15 minutes. Check for doneness after one hour. Cake is done when toothpick inserted in the center comes out clean. Serves 14. If you’re like us and feel a need for a little glaze combine 1 ½ cups of powdered sugar, 1 tsp of lemon extract and enough water to thin the glaze enough to brush on the cake. Glaze cake while it’s still warm. Serve with Strawberry Ice Cream or the ice cream of your choice.
I’m sharing all things sugar at the following parties Drop by and show them a little love!