Red Berry White Cake Blue Berries - just in time for July 4th!

After frequenting many baking blogs and food friendly websites, I've been inspired to start my own food blog.  Between Mr. and me, cooking and baking can finally walk hand in hand.

For tomorrow's neighborhood party, I hemmed and hawed over what to bring that seemed patriotic, yummy and most of all - healthy(er).  After flipping through cookbook after cookbook, I settled on a cream cheese poundcake.  This is adapted from Family Kitchen.

Red, White and Blue Cream Cheese Pound Cake

2 sticks of unsalted butter
1 8-ounce package of cream cheese
1 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
2 cups flour
1 1/2 teaspoon baking powder
6 ounces raspberries
6 ounces fresh blueberries

1. Preheat oven to 325 degrees and spray two loaf pans with cooking spray.

2. In a bowl, cream together butter and cream cheese.  Pour in sugar and mix till smooth.  Add in eggs, mixing well, followed by the vanilla.


3. Add flour and baking powder into the wet ingredients.

4.  You can either split the batter, and put raspberries in one batter, and blueberries in another.  However, I added both berries to the batter :)

5.  Bake in oven for about 35 minutes, until a toothpick inserted is clean.

The recipe calls for a lemon glaze, but we are watching our calorie and sugar intake - so we are opting for nada because the berries make it juicy and delicious enough without adding more sugar!

It's Eat O'Clock and it's time to chow!