Blueberry Christmas Cake is a delicious vanilla cake recipe filled with fresh blueberries and topped with a delicious cream cheese icing. It’s a great Christmas dessert, but it’s delicious all year round.
1 cup of unsalted butter
3 large eggs
1 cup of sugar
2 teaspoons vanilla
1 3/4 cup all-purpose flour
1 teaspoon of baking powder
1 cup of blueberries
Ingredients of the cream cheese glaze
1 8-ounce package of softened cream cheese
1/2 cup of softened butter
1 tablespoon of vanilla
4 cups of powdered sugar
Pound cake directions:
Preheat oven to 325 degrees.
In a large bowl, butter with sugar and vanilla, for about three minutes, until smooth and creamy.
Mix eggs until smooth.
Gradually add the flour and baking powder, until well mixed with the sugar mixture.
Add the blueberries until they mix well with the dough.
Pour the dough into a lightly sprayed bread pan and bake for 55-60 minutes.
The cake will be ready when touched or a toothpick is inserted in the center and will come out clean.
Let cool and frost if desired.
Combine ingredients and mix until smooth and creamy.
Optional: Cover with ¼ cup dried cranberries and sprinkle with ¼ cup melted white chocolate
I have noticed that some brands of blueberries are much bigger than others. If you prefer smaller, you can cut them in half.
This was baked in a light white pan and can be baked faster in a dark or glass pan.