I know, I know. Blueberries? Again?? You don’t even have to tell me.
I’m sure I have blueberried y’all out over the last couple of months, but they just looks so pretty! Who wouldn’t want a big slice of this cake with a hot cup of coffee?
I am working this week with PHILADELPHIA Cream Cheese on seasonally fresh recipes combining beautiful summer ingredients with their fabulous cream cheese. So when I was brainstorming ideas, there was one big obvious pairing for me…Blueberries, Lime and Cream Cheese.
I was doing a little reading up on PHILADELPHIA as a company and just found out that they have been making cream cheese since 1872!! How crazy is that? I wonder if bagels have been around just as long too?! Seriously, PHILADELPHIA Cream Cheese has been around longer than cars. Whoa.
But what I loved reading the most about PHILADELPHIA, they use all real fresh ingredients in their cream cheese. It’s all real, fresh, local milk from farms nearby and wholesome cream. In a world with a lot of fake ingredients, that is a comfort to hear.
Even the flavored varieties like Spicy Jalapeno have real jalapenos in it! I just bought some of it to try out in my Creamy Pico de Gallo Dip. That would give it that little something extra!
Anyways, back to this pound cake! We really loved the bright bursts of blueberries, zesty lime and sweet cream cheese frosting. It also has cream cheese in the cake to keep it moist, but be careful, if you over bake it, it will dry out. If you are a big fan of lime, you can also add it to the cream cheese frosting for an extra zing!
I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments.