Cream Cheese Blueberry And Blackberry Bundt Cake With Recipe

Canvas Prints

Get this by Dec 24

Shipping to

business days (Express)
business days (Standard)
© Sophie W. Smith

Joined October 2012

  • Product
  • Product
  • Available
  • Artist
  • Artwork Comments 23

Sizing Information

Small 10.6" x 8.0"
Medium 15.8" x 12.0"
Large 21.1" x 16.0"
X large 26.4" x 20.0"


  • Each print is individually stretched and constructed for your order
  • Epson pigment inks using Giclée inkjets to ensure a long life
  • UV protection provided by a clear lacquer
  • Cotton/poly blend Canson canvas for brighter whites and even stretching


Cases & Skins

Wall Art

Home Decor



Artist's Description

As of December 16th, 2013 > 1500 views. [This information is needed for 500 to 5000 views group]

Feature #5 > January 23rd, 2013 Journal Entry
Feature #57 > March 22nd, 2013 Journal Entry
Feature #180 > June 20th, 2013 Journal Entry

I was asked for the recipe for this cake that I made. I have improvised a little, but here it is.

2 cups flour
2 tsp baking powder
1/4 tsp salt
2 [16oz] pkg cream cheese, softened
1 cup unsalted butter
1 1/2 cup sugar
4 eggs
1 -1/2 tsp grated lemon rind
2 tsp fresh squeezed lemon juice
1 tsp vanilla

[This is by me improvised part]
2 [6oz] pkg of fresh blueberries
1 [6oz] pkg of fresh blackberries
3 cups coconut flakes
1 cup unsalted butter
1 cup white chocolate
1/2 cup milk

Heat oven to 325F. In a mixing bowl add flour, baking powder and salt; set aside. Cream together cream cheese and butter until blended. Beat in sugar until smooth. Add eggs and beat until and beat until light and fluffy. Add lemon juice, rind and vanilla; mix. Slowly sift in flour mixture until blended. Beat until flour is completely mixed into batter [batter will be heavy]. Turn into buttered bundt pan. Bake for 1 hour. Remove from oven and let stand in pan for 10 min. Place on serving plate and cool.

Topping direction:
After 1 hr of cooling in medium size sauce pan on low temperature melt butter and white chocolate. Add coconut flakes, and milk. Stir till smooth and cover the cake while still very warm. Do not wait to get cold because mixture will pull together fast. After applying mixture to cake, decorate with blueberries and blackberries.

Note: Keep refrigerated after serving. Do not worry when cake pulls together. To enjoy same grate fresh taste, place the 1/2 inch thick cake slice in microwave. Heat between 50 – 90 seconds on high. Cake will be warm, juicy, smell of cream cheese will ‘torture’ you as if the cake was just made. :o)

Bon Appetite!

Artwork Comments

  • Stephen Thomas
  • © Sophie W. Smith
  • v-something
  • © Sophie W. Smith
  • Diane Arndt
  • © Sophie W. Smith
  • wolftinz
  • © Sophie W. Smith
  • aprilann
  • © Sophie W. Smith
  • ©The Creative  Minds
  • © Sophie W. Smith
  • © Sophie W. Smith
  • ©The Creative  Minds
  • © Sophie W. Smith
  • tori yule
  • © Sophie W. Smith
  • Carol and Mike Werner
  • © Sophie W. Smith
  • Anthony & Nancy  Leake
  • © Sophie W. Smith
desktop tablet-landscape content-width tablet-portrait workstream-4-across phone-landscape phone-portrait
desktop tablet-landscape content-width tablet-portrait workstream-4-across phone-landscape phone-portrait

10% off

for joining the Redbubble mailing list

Receive exclusive deals and awesome artist news and content right to your inbox. Free for your convenience.