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Cream Cheese Blueberry And Blackberry Bundt Cake With Recipe

Posters

Size:
$13.61
© Sophie W. Smith

Joined October 2012

Sizing Information

Small 21.7" x 16.4"
Medium 30.9" x 23.4"
Large 43.8" x 33.2"
Note: Includes a 3/16" white border

Features

  • Printed on 185gsm semi gloss poster paper
  • Custom cut to three maximum sizes – A2, A1 & A0
  • 5mm white border to assist in framing
  • Tack them to your bedroom door, or frame

Reviews

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.

Ingredients:
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

Topping:
[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

Directions:
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
  • trueblvr
  • © 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
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