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Subject:
This is really good - Blackberry Poundcake
From:
Phyllis Chinn <[log in to unmask]>
Reply To:
Phyllis Chinn <[log in to unmask]>
Date:
Sat, 8 Sep 2018 01:09:09 +0000
Content-Type:
text/plain
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text/plain (18 lines) 
<<Disclaimer: Verify this information before applying it to your situation.>>

Blackberry Poundcake


 

 
1 stick butter1 cup plus 2 Tbsp sugar3 oz. cream cheese (room temperature)4 eggs1 1/2 cups gf flour3 tsp. lemon zest1 tsp. baking powder1 tsp. vanilla1/2 tsp. xanthan gumPinch salt1 cup frozen blackberries (do not thaw) (blueberries orraspberries 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 tocreamed mixture.  Fold in blackberriesand pour into buttered loaf pan or bundt cake pan.  Bake at 350 for 15 minutes and reduce oventemperature to 325.  Bake until toothpicktests clean.(about 1 additional hour or less).
 

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
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