Description
This Fresh Blueberry Breakfast Pound Cake is the perfect breakfast “dessert.” The blueberries give this cake a kick of freshness.
Ingredients
- 2 cups All-purpose Flour, Divided, Plus More As Needed
- 2 teaspoons Baking Powder
- ¾ teaspoons Kosher Salt
- ½ cups Unsalted Butter, Softened To Room Temperature
- 2 ounces, weight Cream Cheese, Softened To Room Temperature
- 1 cup Sugar
- 1 whole Egg, Beaten
- 1-½ teaspoon Vanilla Extract
- ⅔ cups Buttermilk
- 2 cups Blueberries, Fresh Or Frozen And Thawed
Preparation
Preheat your oven to 350ºF and line a loaf pan with parchment paper or spray with nonstick spray. Set aside.
In a large bowl, whisk together 1 3/4 cups flour, baking powder, and salt. Set aside.
In the bowl of your stand mixer (with paddle attachment fixed), cream together the butter, cream cheese and sugar until smooth and creamy. Add the egg and mix to combine. Now add the vanilla extract, and again mix to combine. Starting with the flour mixture, alternate adding the flour to the mixer and the buttermilk (ending with the flour).
In another bowl, toss the blueberries with the remaining 1/4 cup of flour. Gently fold the blueberries into the batter with a rubber spatula, making sure to not smash the blueberries. Spread the batter into the prepared loaf pan and bake at 350ºF for 45-55 minutes or until a toothpick comes out clean.
Remove from oven and transfer to a wire rack to cool before serving. Enjoy!
