I thought this would be a good week to take a break from pies – not because I’m weary of them; heck, we’re just getting started with the summer pie lineup. It’s because I’m up to my eyeballs in blueberries and busy working my way through some other favorite recipes…
…one of which – this Blueberry Cream Cheese Pound Cake – is just too darn good not to share. This pound cake is a reputation maker. I mean, people swoon when it makes an appearance at summer get togethers. I sometimes wonder if my summer invitations aren’t part of an unspoken package deal.
Them: Now, you ARE bringing your blueberry cream cheese pound cake, aren’t you Ken?
Me: Well, I was planning on it. Would you like me to come in, or should I just drop it off on the screened porch?
Just warning you.
Having made this pound cake about 3,000 times, let me share some time-honored tips for success.
First, make sure your butter and cream cheese are semi-soft before beating them. They should yield to gentle finger pressure, not be squishy. In this summer heat, it’s easy to let them over-soften at room temperature, causing the batter to become a bit slack and not mix or rise the way it should.
Have everything pre-measured, organized, and standing by before you begin mixing. Prepare your loaf pan as directed. Constant starting and stopping can take a lot of the fun out of baking.
Be sure to par-freeze your berries so they don’t burst and cause streaks, turning your batter blue-gray when you fold them in. I spread my berries on a small baking sheet and place them in the freezer for about 30 minutes beforehand.
Finally, be patient with the baking. There’s a lot of batter here and it takes time to bake through. 80 to 90 minutes is not unusual, and depending on the oven I’m using, it’s taken even longer. My preferred tester for this is a thin wooden skewer; toothpicks don’t seem to go deep enough.
So if you’re up to your eyeballs in blueberries too, take a break from pie this week and try this creamy, dreamy pound cake. It’s got some serious keeping properties, by the way, one of the reasons I love to bake it when I have company coming. It will keep a good week in the refrigerator; just let the slices come to room temperature before serving.
STILL GOTTA HAVE A BLUEBERRY PIE? TRY ONE OF THESE FROM OUR PIE ACADEMY ARCHIVES