Saturday, January 16, 2010

Blueberry Cream Cheese Pound Cake

Tonight was the third time I made this cake, and it hasn’t failed me yet. Either that means it’s extremely easy, or I’m becoming a better baker. Or maybe a bit of both.
I won’t lie – it’s rich. Any cake that doesn’t call for frosting, only powdered sugar – is probably pretty rich. Usually that doesn’t stop me, however. Me & the Hubs love our sugary frostings. But this one truly doesn’t need any frosting.
This recipe came from an insert in the Sunday paper – American Profile, I think it’s called. I usually don’t try these recipes, but I’m so glad I gave this a shot.
Tools Needed
  • Bundt pan - If you’re a new baker, it’s worth the investment, just for the array of wonderful cakes you can make in this pan. I was lucky; Mom gave me hers.
  • Mixing Bowl
  • small bowl for beating eggs
  • Mixer
  • Measuring cups for liquid
  • Measuring spoons
  • Spatula to scrape mixing bowl
  • Toothpicks to test for doneness
  • Cooling rack
  • butter or shortening to grease pan & flour to coat pan after greasing OR
  • this lovely stuff (see note below)
  • 1 (8 oz) package cream cheese, softened (this means room temperature or you’ll get little lumpies)
  • 1/2 cup vegetable oil
  • 1 18 oz. package yellow cake mix
  • 1 3 oz. (small) package instant vanilla pudding mix
  • 4 eggs, beaten
  • 2 teaspoons vanilla extract
  • 2 cups fresh blueberries (I’ve always used frozen, but I thaw & drain them)
  • Powdered sugar (optional)
Note: My Bundt pan has all these cool nooks & crannies so I used the Crisco spray pictured above. It seemed a bit greasy after spraying so I coated the pan with some powdered sugar since I was going to top it w/the sugar anyway. Worked fine.
  1. Preheat oven to 325 degrees.
  2. Lightly spray 9-inch tube or Bundt pan with nonstick cooking spray and dust w/flour (or powdered sugar, as I did).
  3. Combine cream cheese and oil in medium bowl; beat with mixer at HIGH speed until smooth & creamy. 
  4. Beat the 4 eggs in small bowl.
  5. Add cake mix, pudding mix, beaten eggs and vanilla to cream cheese & oil mixture. Beat at MEDIUM speed.
  6. Fold in berries. Batter will be THICK. Spoon batter into prepared pan.
  7. Bake 60 minutes or until wooden toothpick comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan and cool completely on rack. (If you can’t wait, it’s really good served warm.) Sprinkle with powdered sugar, if desired.
Serves 16. (Did they really say 16? Guess they cut smaller slices than we do!)
Just look at all them blueberries! Yum! I really must try it this summer with some fresh berries, though.
I did try this once with cranberries instead of blueberries. Dried cranberries. Didn’t turn out so good. The dried cranberries absorbed any liquid and the cake was much drier. The taste was still good – just not as moist.
I’ve since made a cranberry orange nut bread and rehydrated the berries in orange juice for an hour before putting them in the batter. That might work with this cake, I don’t know. Guess I’ll have to experiment.

Ok, I'm linking to this wonderful party for the 1st time. That's a big, big step for a newbie! But, go and check out everyone else's great ideas!

Beauty and Bedlam

Happy Baking!

Sunday, January 10, 2010

Egg & Sausage Souffle

Don’t let the title fool you. It’s not really a ‘souffle,’ as far as I’m concerned.

I needed something for Christmas morning to take to my mom’s and found this at Allrecipes, one of my fav sites. Only thing is, you have to plan a day in advance.

Tools Needed

  • Skillet
  • 9 x 13 baking dish
  • mixing bowl
  • measuring cups
  • grater for cheese (unless you buy already shredded)


  • 1-1/2 cups pork sausage
  • 3 cups seasoned croutons (I used 2 different kinds & it worked)
  • 2-1/2 cups shredded cheddar cheese
  • 4 eggs
  • 2-1/2 cups milk
  • 1 (10.75 oz) can mushroom soup (recipe calls for Golden; I used creamy & loved it)
  • 3/4 tsp ground mustard (I didn’t even put this in – don’t think it needed it, but wanted to give you full recipe)
  • 1/2  cup milk
  1. Brown sausage in skillet over medium-high heat; drain fat.
  2. Place croutons in baking dish. Sprinkle cheese over croutons; top with browned sausage.
  3. Beat eggs & 2-1/2 cups milk in bowl and pour over casserole.
  4. Cover baking dish and refrigerate overnight.
  5. Following morning, preheat oven to 300 deg.
  6. Combine soup, mustard and remaining 1/2 cup milk.
  7. Pour over top of casserole.
  8. Bake, uncovered, until browned and set – about 1-1/2 hours.

Yes, it takes a long time to bake, but it serves at least 8 people w/generous servings. Leftovers are really good, too.

I suppose you could cut the recipe in half, but then you’d have leftover soup in the fridge.

I’ve made this twice since Christmas and left out the mustard each time. I honestly didn’t notice recipe said “golden” mushroom soup. But everyone loved the cream of mushroom.

Let me know if you try the ‘golden’.