Blueberry Swirl Pound Cake


The Swirl:

1-1/2 cups fresh pureed blueberries

2 tablespoons cold water

1-tablespoon arrowroot or cornstarch

3-tablespoons granulated sugar

Cake Batter:

1-cup butter, softened and no substitutions

3-cups granulated sugar

1-(8-ounce) package cream cheese, softened

6 large eggs

1-tablespoon vanilla extract

1-tablespoon crème bouquet* extract

1-tablespoon grated orange zest

3 ½- cups all-purpose flour

1-teaspoon baking powder

1-teaspoon salt

1-cup heavy whipping cream


Buttercream Orange Glaze

Fresh strawberries, blueberries, & mint


Preheat oven to 325.  Coat 12-15 cup Bundt pan with shortening and coat with flour.

Blueberry Swirl:  In small mixing bowl, whisk together cold water and cornstarch until smooth.  In small saucepan, stir together blueberry puree, 3 tablespoons sugar and cornstarch mixture.  Bring to a boil over medium high heat stirring constantly.  Boil blueberry mixture until thickened, set aside and let cool.

Cake:  Measure flour, baking powder and salt in medium bowl. Set aside.  Beat butter and sugar with a mixer at medium high speed until light and fluffy, about 5 minutes.  Add softened cream cheese and beat until creamy. Add eggs one at a time, beat well after each addition.  Add extracts and zest, beat to combine.  Gradually add flour and cream, alternating with cream, beginning and ending with flour, beat just until combined.

Spoon 1/3 batter into prepared pan, spoon 1/3 blueberry swirl over batter, repeat layers ending with batter.  Using a knife, swirl batter, but not too much.   Bake for 1 hour and 15 minutes or until toothpick inserted in center of cake comes out clean.  Let cool in pan 10 minutes.  Invert cake on cooling rack cool completely before glazing.


Buttercream Orange Glaze:  In a small bowl, whisk together 1 3/4 cups confectioner’s sugar, 2 tablespoons melted butter, 1-tablespoon heavy cream,  1 teaspoon orange extract.  Drizzle over cake. Garnish with individual blueberries on top of cake. Serve with fresh strawberries, blueberries and mint sprig per serving.

* creme bouquet flavoring-

Yield: 8-10 servings or 1-10″ bundt cake