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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Almond Poundcake Recipe

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This recipe for Blueberry Almond Poundcake is from A Taste of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup butter, softened
6 oz cream cheese
2 oz almond paste
2 cups sugar
1 ½ tsp baking powder
1 ¾ cups frozen blueberries, thawed
4 eggs
1 ½ cups All-Purpose flour
Directions:
Directions:
Preheat oven to 350ºF. In a mixer, combine butter, cream cheese, almond paste, and sugar. Cream until fluffy. Add eggs one at a time.
In a separate bowl, combine flour, baking powder, and salt.
Add flour mixture to wet mix then mix on low. Fold in the frozen blueberries.
Spoon into well-greased bundt pan. Bake for 35 minutes or until golden brown.

 

 

 

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