Blueberry Cream Cheese Butter Cake
Does anything beat a blueberry recipe? Blueberry cream cheese butter cake is a lush and dense blueberry cake recipe that offers a quick way and neat twist on the traditional pound cake. Perhaps the most traditional and oldest cake recipe for the very first butter cake, called pound cake, was the one that called for equal parts of butter, flour, eggs, and sugar. That original cake recipe is known to be at least 250 years old. Almost every culture seems to have some sort of version of this cake recipe, perhaps because it blends the most basic ingredients to make it. Turning it in to a blueberry recipe is just the next evolutionary step.
To make the original pound cake, at least as it comes to us from the European origin, no leavening agent is used. That means there is no baking powder or baking soda in the cake recipe. Instead, the lightness of the cake depended on the skill of the baker to blend the butter and sugar as light as it could get (and until quite recently do all that blending by hand), adding the eggs one at a time to maintain the lightness, and then finally adding in regular flour (not cake flour) to ensure that the cake would not collapse under the density. No wonder they also sifted the flour three or more times. But the result in skilled hands? A rich, dense, buttery cake that is almost too good to be true with a moist and tender crumb that belies the absence of baking soda or baking powder. This blueberry cake recipe plays on that rich history for its cake recipe but makes the process quicker, and easier, and with greater hope of success in the results. We also get to use our food processors, which almost guarantees lightness in the mix, and a faster time in the making and baking of the cake.
Pound cake is sometimes dusted with confectioner’s sugar, but a much better topping is confectioner’s sugar made in to a glaze with lemon or lime juice, liquors, and extracts. There are multiple toppings of this sort and every one of them flatters this rich and extraordinary cake. One such cake recipe that I know combines seven liquors together for a fabulous result.
This blueberry cake recipe is a smart and easy version of that original butter cake using cream cheese and pudding mix in the batter to increase the moistness of the cake, improve its flavor and offer some of the density of a traditional pound cake, but without the challenge of making that advanced dessert. Blueberries are added (well, it is a blueberry recipe, after all) which, with their tangy flavor and pretty color, make this blueberry cake an attractive dessert. If you bake this blueberry cake recipe up in a Bundt pan, ( a pan well worth buying, by the way) it will turn out a beautiful dessert you can be proud to serve to friends and family alike. Try this blueberry cake recipe tonight.Find out how to make this blueberry cake recipe and many others at the website, The Southern Lady Cooks, by following the link below.
Nutrition Facts for: Blueberry Cream Cheese Butter Cake from The Southern Lady Cooks
Ingredients: Eggs, evaporated milk, cake mix, vanilla instant pudding, cream cheese, water, blueberries, walnut pieces, lemon juice, vanilla, confectioners' sugar.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings * Per Serving: Calories 457,Calories from Fat 211, Total Fat 23.4g 36%, Saturated Fat 10.2g 51%, Cholesterol 72mg 24%,Sodium 611mg 25%, Potassium 159mg 5%, Carbohydrates 57.1g 19%, Dietary Fiber 1.1g 4%, Sugars 42.3g, Protein 6.4g, Vitamin A 11%, Vitamin C 9%, Calcium 11%, Iron 7%
Learn MORE / Get RECIPE at The Southern Lady Cooks
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