Back to simplicity this week. I need a breather from all the complicated cake recipes that are difficult to decorate. I just can’t handle the pressure this week! Flavor is my focus this week for sure. This was a light, crumbly blueberry scone bundt cake. (Thanks for naming it, Chris!)
Pound Cake with Blueberry Craisins Recipe Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 0.5 cup sour cream
- 1.5 cups blueberry juice infused Craisins® Dried Cranberries
- 2.5 cups flour
- 0.5 teaspoon baking powder
White Chocolate Frosting Recipe Ingredients
- 6 ounces white baking chocolate, chopped
- 0.25 cups heavy whipping cream
- 2 sticks (1 cup) butter, room temperature
- 1 cup powdered sugar
Pound Cake with Blueberry Craisins Recipe Directions
Preheat oven to 350 degrees. Grease your round bundt pan well. In your mixer (as always, my beloved KitchenAid) or with a hand mixer, beat the butter and sugar together until they are light and fluffy. Add eggs one at a time, then vanilla and sour cream, mixing thoroughly. Stir in the blueberry-infused dried cranberries. Combine the flour and baking powder in a separate bowl, then gradually add them to the gooey mixture, mixing it completely in. Pour the batter into your greased bundt pan, and bake for 60 minutes, or until the toothpick inserted into the center comes out clean. When you pull it out of the oven, cool it for 10 to 15 minutes, then invert the pan carefully so the cake can slide right out. Cool completely on your wire rack before icing.
White Chocolate Frosting Recipe Directions
Stir white chocolate and heavy whipping cream in a double boiler, or a pan over hot water, until melted and smooth. Stir constantly so it doesn’t stick or burn or scald. Cool at room temperature for about 5 to 10 minutes. Add butter and sugar, then beat at a high speed until the frosting light and fluffy.
If I had any on hand, I would have sprinkled just a handful of chopped pecans on the top of the cake after frosting (Susie’s suggestion!).