Blueberry Pound Cake

I mentioned before that I have a love affair with cream cheese, well if you haven't noticed by now.... you will pretty soon. Besides my love for cream cheese, I share that same love with blueberries, I love it in my pancakes, muffins, cookies name it! This recipe calls for both with a little extra -- brown butter!!!!! oh yes!!!! Once you try this cake, you will know what I'm talking about. The brown butter made this cake even more moist and that "wow factor". Well, let's just put it this way.... cake didn't last very long it never saw the light of day (so to speak ;) ).

1 1/2 cups plus 3 tbsp flour

pinch of salt

1 cup blueberries fresh or thawed

1/2 cup unsalted butter

1 1/2 cup sugar

1/2 cup heavy cream

1/2 cup cream cheese

3 eggs

1 tsp vanilla extract

2 tbsp brown butter

For Frosting:

1/2 cup white chocolate chips

1/4 cup heavy cream

Garnish: a bit of powdered sugar

Directions:

1. Preheat your oven to 325 degrees fahrenheit

2. Butter and flour your loaf pan 8.5x4.5x3 inches and line it with parchment paper.

3. Combine all the dry ingredients and set aside.

4. In a small sauce pan over medium heat, brown your 2.5 butter until it's nice amber color, remove the foam and set aside to cool.

5. Whisk the egg with vanilla and set aside.

6. Mix the unsalted butter on med speed until it's creamy, slowly add sugar and continue beating until it's creamy.

7. Add heavy cream and cream cheese, and beat on med speed.

8. Turn mixer on low speed and gradually add dry ingredients alternately with eggs.

9. Add handful of flour to your blueberries and toss them til completely covered evenly.

10. Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.

11. With a butter knife draw a line down the center of the pound cake and pour browned butter in the line.

12. Bake until top of the cake is golden brown and a toothpick inserted comes out clean (about 55-65 minutes). Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.

13. When the cake is completely cooled prepare the glaze.

14. Melt the chocolate in the microwave for about 1 min 30 secods, depending on your microwave then add the cream. Mix until well blended.

15. Drizzle the glaze on top of the loaf and sprinkle with powdered sugar.