It has fresh fruit in it so it's healthy...right? :) According to my standards it is!
This is definitely better in the summer when you can get fresh fruit from the farmer's market, but it's still amazing in any season. Want to know why? Two words...Cream Cheese. Yes, I know, that kind of cancels out the healthiness of the fruit. But it doesn't matter because it makes this pound cake so rich and moist and delicious.
This recipe makes two loaves (or four mini ones) and they'll be gone before you know it. Especially if you eat them right when they come out of the oven..YUM!!
2 sticks unsalted butter, softened, but not quite room temperature
1 8 ounce package of cream cheese, softened slightly
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
6 ounces of fresh raspberries
6 ounces of fresh blueberries
lemon glaze (recipe follows)
Preheat oven to 325 degrees. Spray two loaf pans (or four mini loaf pans) with non-stick cooking spray. In a mixer fitted with a paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth.
Add in eggs, one at a time, mixing well until each is incorporated. Mix in vanilla.
While ingredients are mixing, whisk together flour, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.
Fold raspberries and blueberries into the batter
(I folded in the blueberries first and then the raspberries since the raspberries are fragile)
Distribute batter evenly among the pans and bake until a toothpick inserted in the center comes out clean, about 45-55 minutes (if you're making 4 loaves, the time will be less).
Remove the loaves from the pans and drizzle with the lemon glaze. Let cool completely.
2 cups powdered sugar
juice of 1 lemon
2-3 tablespoons heavy cream
Mix all ingredients together until smooth. Add more juice or cream as necessary to achieve desired consistency.
Inspired by Jamie Richardson