Blueberry Cream Cheese Bundt Cake
INGREDIENTS
FOR THE CAKE
2 sticks unsalted butter, melted
8 oz. whipped cream cheese
1 1/2 cups packed light brown sugar
8 oz. whipped cream cheese
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
6 large brown eggs
1 tbsp. plus 2 tsp. pure vanilla extract
3 cups sifted all-purpose flour
6 large brown eggs
1 tbsp. plus 2 tsp. pure vanilla extract
3 cups sifted all-purpose flour
1/2 tsp. cinnamon
1 12 oz. bag frozen blueberries (do not thaw)
FOR THE FROSTING
1/2 stick unsalted butter, melted
1 tbsp. pure vanilla extract
1 1/2 cups powdered sugar
DIRECTIONS
Grease and flour bundt cake pan. Using an electric mixer, combine melted butter and cream cheese until smooth. Add brown and white sugars. Beat in eggs one at a time. Add vanilla. In a separate bowl combine flour, salt and cinnamon; mix well. Add flour mixture and beat until smooth. Stir in blueberries by hand.
Pour batter into prepared bundt pan.
Place pan in an unheated oven.
Turn oven to 200° and cook for 20 minutes.
Increase temperature to 250° and cook for 20 minutes.
Increase temperature to 275° and cook for 10 minutes.
Increase temperature to 300° and cook for 60 minutes or until cake it set.(knife comes out clean)
Remove cake from oven and cover with aluminum foil tightly for one hour. Steam generated will keep the cake moist.
For the frosting, cream the butter. Add vanilla and powdered sugar until desired consistency is reached. Use cake decorating tip of your choice and fill pastry bag with frosting. Decorate as you see fit.
