CREAM CHEESE POUND CAKE USING CAKE FLOUR RECIPES

Steps:

• It is good to prepare the blueberries first.  Measure out 1 1/2 cups (198g) blueberries. If using frozen blueberries it is best to allow them to thaw before they are pureed.  In a saucepan add the pureed blueberries and 1/4 cup water.  Cook over medium high heat until they are reduced to 3/4 cup (181g).  If you happen to reduce too much, just add water to reach the 3/4 cup mark.  
• Cool the reduced blueberries until cool.  Can be made in advance and refrigerated.   
• Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans.
• In a medium sized bowl, add flour, baking powder, baking soda and salt.  Whisk to blend for 30 seconds.   Set aside.
• In another bowl, combine the sour cream, blueberry puree and oil. Blend with fork and set aside.
• In the bowl of your mixer, mix the butter until smooth, Gradually add the sugar and mix on  medium speed 3 to 5 minutes or until lightened in color and fluffy.  If using a hand mixer, you may need to mix a bit longer.      
• Add the eggs 1 at a time mixing until the yellow of the yolk disappears.
• Add the flour mixture and the sour cream mixture alternately, beginning and ending with the       flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients).   
• Add pink coloring gel at this time.  I added just a small amount to brighten the color.  Mix until combined and smooth.  Do not mix above medium speed or mix too long.
• Fold in 1/2 cup blueberries
• Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the    cake comes out clean or with just a few crumbs attached. Keep an eye on it, ovens can bake differently.     
• Let cool in pans 5 to 10 minutes, then turn out.

Steps:

• It is good to prepare the blueberries first.  Measure out 1 1/2 cups (198g) blueberries. If using frozen blueberries it is best to allow them to thaw before they are pureed.  In a saucepan add the pureed blueberries and 1/4 cup water.  Cook over medium high heat until they are reduced to 3/4 cup (181g).  If you happen to reduce too much, just add water to reach the 3/4 cup mark.  
• Cool the reduced blueberries until cool.  Can be made in advance and refrigerated.   
• Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans.
• In a medium sized bowl, add flour, baking powder, baking soda and salt.  Whisk to blend for 30 seconds.   Set aside.
• In another bowl, combine the sour cream, blueberry puree and oil. Blend with fork and set aside.
• In the bowl of your mixer, mix the butter until smooth, Gradually add the sugar and mix on  medium speed 3 to 5 minutes or until lightened in color and fluffy.  If using a hand mixer, you may need to mix a bit longer.      
• Add the eggs 1 at a time mixing until the yellow of the yolk disappears.
• Add the flour mixture and the sour cream mixture alternately, beginning and ending with the       flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients).   
• Add pink coloring gel at this time.  I added just a small amount to brighten the color.  Mix until combined and smooth.  Do not mix above medium speed or mix too long.
• Fold in 1/2 cup blueberries
• Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the    cake comes out clean or with just a few crumbs attached. Keep an eye on it, ovens can bake differently.     
• Let cool in pans 5 to 10 minutes, then turn out.