Blueberry cherry mini pound cakes

Deneece Gursky


I love fruity cakes of any kind. This was a recipe I found in my grandmas recipes and I changed a few things to my liking and came up with these. They are really good and fruity. A real favorite in my house

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1 c dried blueberries
1 c dried cherries
1/2 c white chocolate chips
1¼ cups butter, softened
2¾ cups granulated sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (14-ounce) can sweetened condensed milk
glaze, frosting or icing

Directions Step-By-Step

Put butter, sugar, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until blended,
then on high speed 5 minutes until light and fluffy.
Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to
creamed mixture, mixing lightly after each addition.
Fold in fruit and white chcocolate. Turn batter evenly into 6 greased and floured mini loaf pans (I used my perfect brownie pan and it required less baking time)
Bake in a preheated 350-degree oven for 45 to 50 minutes, or until toothpick inserted near center
comes out clean.
Let cool in pans 5 minutes; invert on wire racks and let cool completely. Decorate as desired. Makes 6 mini loafs.

About this Recipe

Other Tag: Quick & Easy