Mini Blueberry Cream Cheese Pound Cakes

Directions

1. Step 1
   Preheat your oven to 350 degrees. Using two non stick mini bundt pans. Butter them well and set aside.

2. Step 2
   In a large mixing bowl, beat butter and cream cheese until light and fluffy. Gradually add the sugar and vanilla and beat for about 3-5 minutes until fully incorporated.

3. Step 3
   Add eggs, one at a time, and scrape down the bowl as needed. Gradually add the flour and salt to the butter/cream cheese mixture until just incorporated. Make sure not to over mix your batter, as the cakes will be tough. Using a large piping bag or spoon, fill the pans 1/2 full.

4. Step 4
   Place about 3 teaspoons of blueberry fruit filling over the batter. Now, pipe more batter over the top of the filling until the pans are filled to the top. With a skewer, swirl the batter and the blueberry fruit filling until you can see the filling mixed with the batter.

5. Step 5
   Bake for 15 minutes, then rotate the pans, and bake another 15 minutes. Check for doneness at the 30 minute mark with a toothpick or by touching the center to see if it springs back. Take the cakes out and let them cool for 15 minutes in the pan.

6. Step 6
   Gently run an offset spatula around each cake so they release easily. Turn them out onto a baking rack and cool completely before adding more blueberry filling and sweetened whipped cream, if you choose. They can be stored in the freezer for up to 3 months in air tight containers.