More fun playing around with my pound cake recipe. Amazingly easy to make different flavor combinations with this one. I also enjoy all the taste testing....I'm just saying...hahhaha.
Blueberry Crunch Mini Pound Cakes
Cakes:
1 cup butter
3 cups sugar
6 eggs
3 cups flour
1 cup whipping cream
1 tsp vanilla
3 cups wild blueberries
Crunch Topping:
1/4 cup melted butter
1/8 cup sugar
1/4 cup brown sugar
1/2 tsp cinnamon
1/8 tsp salt
2/3 cup flour
Cream butter and sugar together in a bowl. Add eggs, two at a time, mixing throughly after each addition. Mix in vanilla. Add in flour and cream alternately beginning and ending with flour. Fold in blueberries. Spoon into mini loaf pans lined with cupcake liners. (Two cupcakes liners form a decent mini loaf liner.) Combine all topping ingredients in a bowl. Sprinkle by hand over top of mini loaves. Bake at 325 for 45 mins or until cakes test as done. Remove to racks to cool.
This would be very nice breakfast.. :) with a cup of strong coffee :)
ReplyDelete