Crazy for Pound Cake!!!

Did I ever mention that I am absolutely bonkers over pound cake? Not the ones that are fluffy and light as a feather but the ones that actually weigh 5 pounds in the bread pan. I know, this ain't no diet food but it is scrumpt-dillie-umptious!!! Yum, yum, yum! So imagine my excitement when I came across this blog and she had a yumma-rific recipe for one. Mixed with fresh blueberries and strawberries. And cream cheese. And 6 eggs. No kidding. This is the real deal, everybody! So here is the recipe - along with my usual tweaking (and don't worry - it still calls for 6 eggs).

Cream Cheese Pound Cake with Fresh Berries

3 1/2 cups all purpose flour (sifted)

1 tsp. baking powder

1 cup (2 sticks) butter (room temperature)

8 oz cream cheese (room temperature)

2 1/4 cup sugar

1 tsp. vanilla

6 eggs (room temperature)

1 cup whole milk (room temperature)

1 1/2 cups hulled and diced fresh strawberries

1 cup fresh blueberries

3 tbsp. flour

1. Preheat oven to 325 degrees

2. Sift flour and baking powder in a bowl and set aside

3. Using a mixer, cream butter, cream cheese and sugar for about 6 minutes

4. Add eggs one at a time until well incorporated

5. Add vanilla and milk

6. Add flour mixture a little at a time until well combined

7. Toss the berries in a bowl with the flour until well coated. Fold the berries in the batter with a spatula or wooden spoon

Pour into two greased 9x5 loaf pan

Bake for about 60 minutes until the top is golden brown

Oh, and there's more. Completely optional but if you want to go all the way, you have to make this for the cake. Come on, it's only a few more extra calories. I promise that it's tasty!

Cream Cheese Icing

4 oz cream cheese, room temperature

2 tbsp. butter room temperature

1 1/2 cup powdered sugar

3 tbsp. milk room temperature

Cream butter and cream cheese in the mixer. Add sugar and milk. Drizzle or spread over the pound cake (make sure that the pound cake has cooled down). ENJOY!!!