blueberry cherry mini pound cakes

How To Make blueberry cherry mini pound cakes

• 1

  Put butter, sugar, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until blended, then on high speed 5 minutes until light and fluffy.
• 2

  Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
• 3

  Fold in fruit and white chcocolate. Turn batter evenly into 6 greased and floured mini loaf pans (I used my perfect brownie pan and it required less baking time)
• 4

  Bake in a preheated 350-degree oven for 45 to 50 minutes, or until toothpick inserted near center comes out clean.
• 5

  Let cool in pans 5 minutes; invert on wire racks and let cool completely. Decorate as desired. Makes 6 mini loafs.
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