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blueberry cherry mini pound cakes

(2 ratings)
Recipe by
Deneece Gursky
Miami, FL

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

(2 ratings)

Ingredients For blueberry cherry mini pound cakes

  • 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

How To Make blueberry cherry mini pound cakes

  • 1
    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.
  • 2
    Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
  • 3
    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)
  • 4
    Bake in a preheated 350-degree oven for 45 to 50 minutes, or until toothpick inserted near center comes out clean.
  • 5
    Let cool in pans 5 minutes; invert on wire racks and let cool completely. Decorate as desired. Makes 6 mini loafs.

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