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Blackberry Poundcake
1 stick butter
1 cup plus 2 Tbsp sugar
3 oz. cream cheese (room temperature)
4 eggs
1 1/2 cups gf flour
3 tsp. lemon zest
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. xanthan gum
Pinch salt
11/2 cups frozen blackberries (do not thaw) (blueberries or raspberries
may be substituted.
Cream together butter, sugar, and cream cheese.; add eggs, lemon zest,
vanilla.and combine.
Mix flour, baking powder in small bowl and add gradually to creamed
mixture. Fold in blackberries and pour into buttered loaf pan. Bake at 350 for
20 minutes and reduce oven temperature to 325. Bake until toothpick tests
clean.(about 1 additional hour).
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