Blueberry Poundcake

Celebrating Summer !

Celebrating Summer !



Large Tube or Bundt Pan

Bake 350*


3 cups flour -pre sifted

6 tablespoons cornstarch

4 1/2 teaspoons baking powder

3/4 teaspoons salt

8 oz cream cheese-softened

5 eggs-beaten well

2 cups sugar

1 cup milk

1/2 lb. butter (2 sticks)

2 teaspoons vanilla


2 cups blueberries (tossed w 1 tablespoon flour)


Cream together Butter ,Sugar and Cream Cheese.

In a small bowl combine Milk , Eggs, and Vanilla

In another small bowl combine Flour, Corn Starch, Baking Powder and Salt.


Alternate adding the milk mixture and dry ingredients in small amounts

to the cream cheese mixture.

Repeat until all is incorporated

Beat until smooth.

With a rubber spatula fold in blueberries.

Pour batter into a greased and floured tube pan.

Bake for 1 hour and 10 minutes or until a wooden skewer after inserted comes out clean.

Let cool for 45 minutes before removing from pan.


About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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