Yield: Yields one 8 x 5 inch loaf.
This cake makes a wonderful breakfast bread, as well as a dessert or tea cake. It’s moist texture makes slicing easy. Most grocery stores carry frozen wild blueberries now. Don’t let them thaw or the juices will streak the batter.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
update on my last review - the egg taste faded after storing the bread airtight in the fridge for about a day, i got rave reviews from everyone that tried it. it's a great recipe but in my opinion it's best served 1-2 days after baking, the flavours develop and the texture gets perfect :) i will add a bit more blueberries next time.
I had extremely high hopes for this bread after reading the reviews. I used Liberté cream cheese, and I mixed the blueberries with about 1 tbsp of the flour so they wouldn’t sink while baking. Otherwise I did everything as written. The texture is great - bakery shop material. Dense but moist and soft. However I find it tastes a lot like eggs... might just be personal preference, maybe that’s what pound cake is supposed to taste like? I mean there are 4 eggs in there... anyway, the texture and appearance are great, but the taste didn’t blow me away.
I've subscribed to Fine Cooking since issue #4. There are recipes and even entire issues that have become go-to and favorites. This is one of them.
I recently did a storage freezer inventory and found a chunk of cake that had been in there since last May! I brought it in and defrosted it in the fridge. It was nearly as delicious as when it was fresh baked. Of course, it had been wrapped and stored properly, but I was surprised at how well it held its moistness without getting mushy. My husband asked me to make a couple of them this month so we can store some for later.
Easy, delicious, wonderful texture, not too sweet, and the cream cheese (I use low fat) both adds a bit of tang and reduces the overall fat. I use only local fresh blueberries, though we cannot get wild ones. I use the small and medium sizes, and heap the cup of berries a bit. I also add a few drops of lemon oil and a bit more of the zest to kick up the citrus.
Also, it's really good with a very thin layer of lemon curd* on each slice before serving. *Issue 26, which took away my fear of attempting citrus curd. No fail when you follow the recipe and trust that the curdled mess you pour into the pan will become smooth, rich, and creamy as you stand and stir. Yum, beyond yum on absolutely any blueberry baked item.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?