I’m happy to say that my daughter is just finishing up her first year in school. Kindergarten has been a wonderful experience for her as well as for me. I’ve really enjoyed volunteering in her class and meeting all of the other children. Her teacher has made it very easy for me to be a part of this important year in my daughter’s life. For that reason, I really want to do something special for her as an end of the year gift. The entire class is donating money to get her a digital camera that she wants to have for her classroom to take on field trips and to capture various activities. But, I’d like to also get her something special that she and her family can enjoy.

So, I’m going to make her one of my famous “Cream Cheese Pound Cakes” and give it to her in Emerson Creek Pottery’s Large Blueberry Loaf Pan. To continue with the theme, I thought I would buy an Emerson Creek Pottery Blueberry Drizzle Bottle and fill it with blueberry syrup from the grocery store. She can then serve up her pound cake with a drizzle of blueberry sauce on it to her family. I’ll fill an Emerson Creek Pottery Blueberry Bowl with some fresh blueberries and serve it all on an Emerson Creek Pottery Large Frilly Blueberry Tray.

I think she will love the blueberry serving pieces and I already know she likes my pound cake because I tried it out on her over Christmas. Try it for yourself and let me know what you think!

Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 (8 oz.) package cream cheese, softened
3 cups granulated sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
1/8 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer about two minutes or until creamy. Gradually add sugar, beating five to seven minutes. Add eggs, on at a time, beating until yellow has disappeared. Add vanilla and mix well.

Combine flour and salt in a separate bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured loaf pan.

Bake at 300 degrees for 1 1/2 hours or until a wooden toothpick inserted in the center of the cake comes out clean. Cool in a pan on a wire rack for 10-15 minutes; remove from pan, and cool completely on a wire rack.

Enjoy!