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pamilyn's picture

Can someone direct me to the recipe for the blueberry cake with cream cheese in it that people were talking about last week? I can't find it. Thanks.Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

DeannaS's picture

(post #32933, reply #1 of 10)

This one?
http://forums.taunton.com/tp-cookstalk/messages?msg=29053.67

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Glenys's picture

(post #32933, reply #3 of 10)

Great minds.
Edited to ask, what did you use to search?
I went for "cream cheese blueberry"


Edited 8/15/2006 5:01 pm by Glenys

pamilyn's picture

(post #32933, reply #4 of 10)

Thanks guys, thats it.  I really appreciate it......Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

DeannaS's picture

(post #32933, reply #8 of 10)

I think that's what I used, too - only in the other order. :)

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Glenys's picture

(post #32933, reply #2 of 10)

I think it's from # 44

Cream Cheese and Wild Blueberry Pound Cake

6 3/4 oz. all purpose unbleached flour (1 1/2 C)

1/2 tsp. baking powder

1/2 tsp salt

3 oz. cream cheese at room temperature

(philadelphia brand)

4 oz. unsalted butter (1/2 C) slightly soft (70

degrees)

1 1/2 C. sugar

4 large eggs,at room temperature

1 tsp. pure vanilla extract

1 tsp. grated lemon zest

1 C wild blueberries

Heat the oven to 325 degrees. Spray a loaf pan that's about 8x5x3 inches with a nonstick coating.

Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (paddle attachment) beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. With the mixer on low, add the flour, vanilla, and lemon zest and mix until almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and mix just until the batter is well blended and smooth, taking care to scrape the bowl's bottom and sides. Gently fold in the berries.

Scrape the batter into the loaf pan and bake in the middle of the oven until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 60 - 65 minutes, if using fresh berries, 75 to 90 min. if using frozen. Let the cake cool about 15 minutes and then invert the pan and lightly tap it to release the cake. Cool completely on a rack before serving.

Notes:

Most grocery stores carry frozen wild blueberries now. Don't let them thaw or the juices will streak the batter

Yields one 8x5 inch loaf.

Source: "Fine Cooking #44"

susieq's picture

(post #32933, reply #5 of 10)

I bake a bundt cake once a week for my volunteer job in a school. (I feed the teachers their weekly snack among other things.  My question is:  Can I double this recipe for a Bundt pan?  What's the rule for turning a loaf cake into Bundt size?  (Somewhere I have a chart telling me this but heaven knows where!!)  Thanks.

MadMom's picture

(post #32933, reply #6 of 10)

Just a quick suggestion...take a measuring cup full of water and see how many cups of batter fit into your bundt pan (to the level you would normally fill it.)  Use the same cup to see how many cups of water would fit into your loaf pan.  That should tell you if you need to double the recipe, multiply it by 1.5, or whatever.



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chiquiNO's picture

(post #32933, reply #7 of 10)

You have such great ideas!!  That's a perfect way to figure this out!!

Chiqui from way down yonder in New Orleans

 

susieq's picture

(post #32933, reply #10 of 10)

Brilliant idea!  Thanks so much for thinking about it.  As a regular "lurker" and infrequent contributor I appreciate your efforts and willingness to help everyone, even the nasties. :)

Li's picture

(post #32933, reply #9 of 10)

From the original article:

"The Sour Cream Pound Cake recipe is scaled for a 10- to 12-cup bundt pan; the other recipes can be doubled to fit."

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