Blueberry, Cheese & Rum Poundcake

Blueberry, Cheese & Rum Poundcake  - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

15 Minutos 8-10 servings

By

From making my sister’s recipe – who, by the way is becoming a very good pastry cook – I ended up creating a totally different recipe. Making desserts is not that simple because a little twist, mistake or temperature change in your kitchen, can ruin the recipe. But let me tell you, this one is easy and has become my family, friends and neighbor’s favorite. Follow it step by step, and put lot’s of love in it. And by the way, it will taste better 1-2 days after done. If you are like my father, enjoy it with a cup of milk on the side.

What you need:

  • 1 ½ cup all purpose flour for the mixture.
  • 1 tbsp. all purpose flour for the blueberries.
  • 7 oz. cream cheese, at room temperature (better if it’s spread style).
  • 1 ½ cup all purpose flour for the mixture.
  • 1 tbsp. all purpose flour for the blueberries.
  • 7 oz. cream cheese, at room temperature (better if it’s spread style).
  • 1 stick of salted butter, softened.
  • 1 pack of blueberries, about 1 cup
  • 2 eggs.
  • ¾ cup of sugar.
  • ¼ cup of whole milk
  • 2 tsp. of baking powder (aluminum free)
  • 2 eggs.
  • 1 tbs. vanilla, natural
  • 2 tbsp. of orange liquor (like Cointreau)

What you need to do:

  1. Preheat the oven at 350F..
  2. In a deep container add the blueberries and cover them all with a tablespoon of flour. This flour will keep them from getting to the bottom while they are in the oven..
  3. In another container mix the flour and the baking powder and set aside.
  4. Using a hand mixer or a big mixer with the flat spatula, combine the sugar and the butter for about 3-4 minutes. Then add the cheese slowly, the eggs one at a time, vanilla, rum and the milk.
  5. With a rubber spatula and moving it with your hand as if folding the mixture, add the dry ingredients little by little, but mixing it gently until smooth.
  6. Finally, add the blueberries and fold into the batter gently.
  7. Pour the mixture onto a baking dish greased with a splash of non-stick spray and bake for 40 - 45 minutes or until you insert a knife and it comes out clean. Enjoy after it reaches room temperature.
Blueberry, Cheese & Rum Poundcake
Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Corporate and celebrity chef, best seller cookbook author and food and wine editor.

Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.

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