No products in the cart.
Lemon Blueberry Cream Cheese Pound Cake
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 10
Equipment:
Mixing bowl
electric mixer
loaf pan
measuring cups
measuring spoons
Cuisine Type: American
Lemon Blueberry Cream Cheese Pound Cake is a delightful dessert that perfectly balances the tartness of fresh lemons with the sweetness of blueberries, all enveloped in a rich cream cheese batter. The addition of cream cheese not only adds moisture but also creates a tender crumb that makes each slice incredibly enjoyable.
This cake is perfect for afternoon tea, family gatherings, or as a special treat to impress your guests. The bright flavor of lemon combined with juicy blueberries makes this pound cake a revitalizing option for any occasion, especially during the warmer months.
It’s incredibly easy to make, and the aroma that fills your kitchen while it bakes is simply irresistible. Serve it plain, dusted with powdered sugar, or topped with a lemon glaze for an extra touch of sweetness.
Ingredients:
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh blueberries
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking. This step is essential for a smooth removal after baking.
- In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer until the mixture is light and fluffy. This may take about 3-5 minutes.
- Gradually add the granulated sugar to the cream cheese mixture, continuing to beat until well combined. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to a dense cake.
- Gently fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely cover it with aluminum foil during the last 15 minutes of baking.
- Once baked, remove the pound cake from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing.
Extra Tips:
For a beautiful presentation, consider making a simple lemon glaze by mixing powdered sugar with lemon juice and drizzling it over the cooled pound cake. If using frozen blueberries, make sure to toss them in a bit of flour before adding them to the batter to prevent them from sinking.
This cake can be stored in an airtight container for up to 3 days, making it a great make-ahead dessert option.
Enjoy your delicious creation!