Here’s the recipe for this fabulous cake. Its definitely more of a time investment than most cakes, you must babysit the oven, turning it up several times after 20 minutes. I served it at a political fundraiser we hosted at our house. And then vultures at my office finished it off.
Blueberry Cream Cheese Bundt Cake
Vegetable oil-flour pan spray
1 cup (2 sticks) melted butter
1 tub (8 oz.) whipped cream cheese
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
6 large brown eggs (the winner recommended using brown instead of white – I listened)
1 teaspoon salt
6 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/2 teaspoon cinnamon
1 bag (12 oz.) frozen blueberries (do not thaw)
Frosting (I skipped frosting because bundt cakes are so dense and rich)
1 stick melted butter
2 tablespoons vanilla
About 3 cups powdered sugar
Spray bundt pan with vegetable oil-flour pan spray.
Using an electric mixer (like the new Kitchenaid!), combine melted butter with cream cheese until smooth. Add brown and white sugars.
Beat in eggs one a at time, then add salt, vanilla, flour and cinnamon and beat until smooth.
Stir in blueberries by hand.
Pour batter into prepared bundt pan. Place pan in unheated oven. Turn oven to 200 degrees and cook for 20 minutes. Increase temperature to 250 degrees and cook for 20 minutes; raise temperature to 275 degrees and cook for 10 minutes, then increase the heat to 300 degrees and cook for about 1 hour or until cake is set (total cooking time about 110 minutes).
After removing cake from oven, cover with cake dome for 1 hour. The steam generated keeps the cake moist. For the frosting, cream the butter. Add vanilla, then powdered sugar until desired consistency is reached. Spread over cake (leftover frosting is good on graham crackers).
A blueberry cream cheese success!