Blueberry Pound Cake (Print Version)

# Ingredients:

→ Blueberry Mixture

01 - 2½ cups of fresh or defrosted blueberries

02 - 3 tbsp water

03 - 1½ tbsp cornstarch

04 - ¼ cup white sugar

05 - ½ tsp vanilla flavor

06 - A dash of cinnamon powder

→ Cake Ingredients

07 - 8 oz softened cream cheese

08 - 1 cup of soft unsalted butter

09 - 3 cups sugar

10 - 6 room-temperature large eggs

11 - 1 tbsp vanilla flavoring

12 - 3½ cups plain flour

13 - ½ tsp baking powder

14 - ½ tsp table salt

15 - 1 cup of whipping cream

# Instructions:

01 - Blend the blueberries, then mix with cornstarch slurry, sugar, vanilla, and cinnamon. Heat till it thickens up, then let it cool completely.

02 - Combine butter, cream cheese, and sugar until light and creamy. Beat in eggs and vanilla, then alternate mixing in the dry ingredients and cream till smooth.

03 - Spoon batter and blueberry mixture in turns into 2 loaf pans, lightly swirling with a skewer after each addition.

04 - Pop in a 325°F oven for about 90 minutes; cover loosely with foil during the last 15 minutes. Let cakes rest in pans for 15 mins before removing.

# Notes:

01 - You can use frozen or fresh blueberries

02 - Make sure all your ingredients are at room temperature

03 - Yields two long loaf cakes

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