This pound cake is easy and fast to make and is moist and sweet and delicious, and disappears as quickly as it’s made. This could be served in the evening as a light dessert as is or with maybe a little fruit and whipped cream spooned over the top. It could be added to a breakfast menu. It is simply delightful with a hot cup of coffee, tea or cocoa. It can be served as is. It is that tasty.
This pound cake is so yummy; I could start every morning with a slice of this and a hot cup of coffee.
This pound cake is simple enough to make in camp or it could be made ahead and taken to camp wrapped in plastic wrap or stored in an airtight container. It tastes just as good fresh as it does the next day. Loaves can also be frozen for enjoying much later.
If you’re making this in camp, you’ll want to bake it in a box oven or you could bake it in a Dutch oven with the loaf pans sitting on a trivet. Or you could pour it directly into a small Dutch oven and not use loaf pans at all. How you decide to bake it will determine how many coals you need.
For more quick bread ideas, check out my “Best Banana Bread” recipe and “Cookie’s Cornbread” recipe.
Equipment
2 9×5 loaf pans, 2 medium mixing bowls, sturdy mixing spoon, and measuring cups and spoons.
Ingredients
1 cup unsalted butter, softened
8 ounces cream cheese, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
4 eggs
2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen blueberries
Prep
Preheat your oven or prep your coals. Toss your blueberries in a little flour. This will help them integrate better into the batter and not sink to the bottom.
In a medium mixing bowl, cream butter, cream cheese, sugar, and vanilla until smooth. Mix in the eggs one at a time. In a second medium mixing bowl, combine dry ingredients. Slowly mix dry ingredients into wet ingredients. By hand, gently fold in blueberries.
Divide the batter evenly between two greased 9×5 loaf pans. Bake in a 350°F oven for 45-55 minutes. Refresh coals as needed. Remove from oven and let rest for 10 minutes before running a knife around the outside the pans and turning out the loaves onto a cooling rack.
Makes 2 loaves. Servings will vary depending on how thick you slice the loaf.
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