Throughout the course of the 2021 Cake Challenge, the kitchens of Full Moon Cuisine have focused on making elaborate treats designed to follow extravagant dinners. But what about something to share with someone over breakfast? This idea caused the kitchens to start thinking of a tried and true treat, the pound cake. However, if we want this to be suitable for breakfast, we should include some flavors you'd find at that meal. Some cream, some fruit, a bit of cheese. And just because the pound cake is an old favorite, that's no excuse for making it plain and boring. So with a very small amount of preparation you can have a treat you'll be more than happy to share at breakfast or even after dinner. Because who doesn't love breakfast for dinner?

Here's what you'll need:

- 1 1/2 cups cake flour (plus 2 tbsp)
- 1/4 tsp baking powder
- 1 1/2 sticks of butter (at room temperature)
- 3 large eggs (at room temperature)
- 1/4 heaping cup sour cream (this means a bit more than 1/4 cup)
- 4 oz cream cheese
- 1 tsp vanilla
- 1 cup blueberries
- 1 1/4 cups sugar
- Pinch of salt

To begin, preheat your oven to 325°F. In a large bowl, combine the cake flour, baking powder and salt and set aside. To continue, in the bowl of a stand mixer (or another mixing bowl), cream together the butter and sugar for 2 minutes on high. Use a rubber spatula to scrap down the sides and then add the sour cream and vanilla, mixing to combine. With the mixer off add in your cream cheese and mix on medium. Now, set the mixer on its lowest speed and add in the eggs one at a time, making sure to scrape down the sides. Finally, with your mixer on medium slowly add in the dry ingredients, mixing just until they have nearly combined. Turn off your mixer and finish mixing by hand.

In a separate bowl, combine the blueberries with two tablespoons of cake flour and gently toss to coat. This will help the blueberries keep from sinking to the bottom of your cake. Carefully fold in the blueberries to the batter, trying to avoid breaking the berries up. Next, use cooking spray to grease a 9x5 loaf pan and pour the batter in, smoothing the top with your spatula. Bake in your oven for approximately 75 minutes. About halfway through cover the top with a tent of aluminum foil (or you could let it brown to crispiness like I did). Start checking for if the cake is done at the hour mark, and then at 5 minute increments. You'll know the cake is done when a toothpick comes out clean. Depending on your oven you may need more or less than the 75 minutes. Keep the cake in its pan and let it cool for 2 hours atop your oven, then remove from the loaf pan and let cool completely on a rack. You can wrap the cake in plastic wrap and keep it stored in your fridge for up to 5 days.

Blueberries, sour cream, cream cheese. These flavors add plenty of punch to a traditional recipe like pound cake. And the beauty of this dish is you can serve it at any time throughout the day. And with such an easy preparation, you'll have plenty of free time to entertain your guests or just relax! To make sure there's plenty ready for that upcoming brunch the kitchen will be staying open late tonight. Care to place an order?

Want to know what the 2021 Cake Challenge is all about? Check out my journal on the subject and maybe submit a suggestion for a future recipe the Cake Challenge is on!