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Blackberry Poundcake
 
 
1 stick butter
1 cup plus 2 Tbsp sugar
3 oz. cream cheese (room temperature)
4 eggs
1 1/2 cups gf flour
3 tsp. lemon zest
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. xanthan gum
Pinch salt
1 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).

I slice it and freeze it - good for breakfast
 

Phyllis Chinn
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