Blueberry Cream Cheese Pound Cake

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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Tweed Pound Cake

Today is National Pound Cake day and this is my second favorite pound cake. The first is my grandmother’s German chocolate pound cake, which was always my birthday cake. I’m having to recreate it and I’m very close. I’ll let you know when I get it! Until then, I console myself with the tweed pound cake.

This is a finely textured sour cream cake named for the flecks of chocolate that resemble tweed fabric. It is so delicious that it needs no frosting. Seriously. I love it unfrosted. If you really wanted to frost it, I would recommend a chocolate glaze spooned over it.

I make this in a bundt pan at home; and I make it in the same bundt pan in camp, only I bake it in a box oven. It’s a fun treat and usually disappears pretty quickly. It’s cake, and who doesn’t love cake?!

Equipment
Bundt pan, box oven or deep Dutch oven.

Ingredients
4 ounces semisweet chocolate
2 1/2 cups all-purpose flour, measured unsifted
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups sugar
1/2 cup butter, softened
2 eggs, large
1 teaspoon vanilla extract
8 ounces sour cream

Prep
Grease a 10-cup fluted baking pan or bundt pan and dust with flour or cocoa powder. Grate or chop chocolate.

In a medium bowl, combine flour, baking powder, salt, and baking soda. This could be prepped at home and brought to camp in a resealable bag or plastic container.

In a large mixing bowl, using a sturdy spoon, cream butter and sugar until blended and creamy. Add eggs one at a time, mixing in each one. Add vanilla. Alternately add flour mixture and sour cream, beginning and ending with flour (batter will be thick). Stir in grated chocolate.

Spoon batter into pan and spread evenly. Bake in a 325°F box oven, using about 13 coals or in a 12-inch deep Dutch oven on a trivet, using 20 coals on the lid and 10 underneath, for 45-50 minutes or until toothpick inserted in center of cake comes out clean. Refresh coals as needed.

Cool cake in pan on wire rack 15 minutes. With small metal spatula, loosen cake from side of pan. Invert cake onto wire rack to cool completely.

Makes 16 servings, or less… Just sayin’.

This post has been shared at Homestead Bloggers Network. If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!