I wanted to bake this cake right away when i saw it on Taste Spotting. But then because of my GD i kept on thinking and thinking and i didnt have cream cheese at home. So finally today i decided i cannot stand it any more and baked it. This came out really nice and soft and i’ll make this again and again after my lil one arrives.. insha allah less than 8 weeks to go now!

I halved the recipe and also i used only 1/2 cup sugar for the halved recipe. I didn’t want my sugar levels to go up! LOL! Also as i didnt have raspberries i did it with only with blueberries.  I wanted to do do the lemon glaze but my daughter was very impatient to eat the cake so i thought ok next time!

Here is the original recipe.

2 sticks (225g) unsalted butter, softened, but not quite room temperature
1 8 ounce (225g) package of cream cheese, softened slightly
1 1/2 (285g) cups sugar
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups (250g) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
6 ounces raspberries
6 ounces fresh blueberries
lemon glaze (recipe follows)

1. Preheat oven to 325 degrees (165 degrees celsius). Spray four mini loaf pans with non-stick cooking spray, and place on a cookie sheet.

2. In a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated.

3. While ingredients are mixing, whisk together four, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.

4. Divided batter into two bowls. Fold raspberries into one, and the blueberries into the other. (Or you can skip dividing the batter and just fold both kinds of berries into one batter).

4. Distribute batter evenly among the four pans and bake until a toothpick inserted in the center comes out clean, about 35-50 minutes.  Drizzle with lemon glaze and let cool completely. Wrap any extras tightly in plastic wrap and freeze for up to one month.

Lemon Glaze

2 cups powdered sugar
juice of 1 lemon
2-3 tablespoons heavy cream

Mix all ingredients together until smooth. Add more juice or cream as necessary to achieve desired consistency.