Blueberry Cream Cheese Pound Cake (Print Version)

# Ingredients:

→ For the Blueberry Sauce

01 - 2½ cups blueberries, fresh or frozen and thawed
02 - 3 tablespoons water
03 - 1½ tablespoons cornstarch
04 - ¼ cup granulated sugar
05 - ½ teaspoon vanilla extract
06 - pinch ground cinnamon

→ For the Pound Cake

07 - 8 ounces cream cheese, room temperature
08 - 1 cup unsalted butter, room temperature
09 - 3 cups granulated sugar
10 - 6 large eggs, room temperature
11 - 1 tablespoon vanilla extract
12 - 3½ cups all-purpose flour
13 - ½ teaspoon baking powder
14 - ½ teaspoon salt
15 - 1 cup heavy whipping cream

# Instructions:

01 - Puree blueberries, combine with cornstarch mixture, sugar, vanilla, and cinnamon. Cook until thickened and cool completely.
02 - Cream together cream cheese, butter, and sugar until fluffy. Add eggs, vanilla, then alternate flour mixture and cream until well combined.
03 - Alternate layers of batter and blueberry sauce in two loaf pans, swirling gently with a skewer between layers.
04 - Bake at 325°F for 90 minutes, tenting with foil for last 15 minutes. Cool in pans for 15 minutes before removing.

# Notes:

01 - Can use fresh or frozen blueberries
02 - All ingredients should be room temperature
03 - Makes two loaf cakes

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