![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/Bread3.gif\" "\\"Bread3\\"")
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![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/Bread1.gif\" "\\"Bread1\\"")
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One of my all time favorite dessert cookbooks is ” Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book\u201d by Judy Rosenberg.\u00a0 There are many recipes I use from this sweet packed baking book but my favorite is the Cream Cheese Pound Cake.\u00a0 I use this recipe for a cake and I also add blueberries and bake muffins and bread.\u00a0 You can freeze this bread and it makes a great gift for a friend with a sweet tooth.\u00a0 It\u2019s also a go to dessert, pretty easy and delicious!<\/p>\n
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INGREDIENTS:
\n\u2022 3 cups of flour
\n\u2022 1 \u00bd cups (3 sticks) butter at room temp
\n\u2022 1 package (8 oz) cream cheese at room temp
\n\u2022 3 cups of sugar
\n\u2022 1 tablespoon of vanilla extract
\n\u2022 6 large eggs at room temp<\/p>\n
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DIRECTIONS:<\/p>\n
\u2022 Preheat oven to 325 degrees.\u00a0 Lightly grease your 10 inch tube pan or two bread pans with no stick cooking spray.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/Bread2.gif\" "\\"Bread2\\"")
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\u2022 Cream the butter, cream cheese, sugar, and vanilla in a medium mixing bowl at med-high speed until light and fluffy.<\/p>\n
\u2022 Stop once or twice to scrape bowl.<\/p>\n
\u2022 Add eggs one at a time to the butter mixture, scrape bowl while mixing.\u00a0 Once all of the eggs are added mix for 30 seconds more.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/Bread5.gif\" "\\"Bread5\\"")
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\u2022 Stir in the flour, then mix on low speed.\u00a0 Scrape the bowl and blend until batter is smooth.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/Bread4.gif\" "\\"Bread4\\"")
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\u2022 Add 1 \u00bd cups of blueberries. (Before adding, toss blueberries in a tablespoon of flour.\u00a0 This will keep the berries from dropping to the bottom).<\/p>\n
\u2022 Pour the batter into prepared pans.<\/p>\n
\u2022 Bake until top is golden and center is dry, not wet. \u00a0For a cake 1 \u00bd hour, for bread approximately 1 hour.<\/p>\n
\u2022 Cool completely before unmolding.\u00a0 Serve cake with berries and whipped cream.<\/p>\n
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Enjoy!<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
One of my all time favorite dessert cookbooks is ” Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book\u201d by Judy Rosenberg.\u00a0 There are many recipes I use from this sweet packed baking book but my favorite is the Cream Cheese Pound Cake.\u00a0 I use this recipe for a cake and I also add blueberries …
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