I found this on Tasty Kitchen by Bakerella and it had great reviews so I thought I'd try this one. The original recipe makes two loaves, so I halved the recipe and modified it just a bit. I made one loaf and I had a little extra but not quite enough for another, so I saved the batter and later filled two custard cups and put those in the oven for about half an hour. I flipped them upside down with a plate and and took them out of the molds. The loaf was delicious but I really liked the shape of the custard cup size, too! Like I mentioned earlier, Israel and I ate up this whole thing in two days! So all I have to show for a photo are these molds.
Here is my modified recipe:
Blueberry Cream Cheese Pound Cake:
Adapted from Bakerella
Makes 1 loaf
1 1/4 c. Flour, sifted
1/2 tsp. Baking Powder
1/2 c. plus 2 T. Butter, Room Temp.
4 oz. Cream Cheese, Room Temp.
1 1/2 c. Sugar
3 Eggs, Room Temp.
1/2 tsp. Vanilla
1/2 c. Milk, Room Temp.
1 c. Frozen Blueberries, or another type of fruit you prefer (Optional)
Preheat oven to 325 degrees F.
Sift flour and baking powder in a medium-sized bowl; set aside. Cream sugar, butter and cream cheese for about 5 minutes, using a mixer. Add eggs one at a time, beating well after each addition. Add vanilla milk and until combined.
Gradually add flour mixture until combined. Fold in blueberries with a spatula.
Pour batter into one greased and floured loaf pan.
Bake for about 60 minutes or until done.