PREP TIME: 20 mins | COOK TIME: 1 hr 15 mins | TOTAL TIME: 1 hr 35 mins | SERVINGS: 1 pound cake
This Cream Cheese Lemon Blueberry Pound Cake is a moist, creamy treat stuffed and studded with sweet plump blueberries. The best dessert you could ever make!
INGREDIENTS
CAKE:
4 large eggs, room temp and lightly beaten
1 c. unsalted butter, room temp
3 oz. cream cheese, room temp
2 teaspoons vanilla
1 c. + 2 tablespoons sugar
2 c. cake flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1 c. blueberries – I used fresh, but frozen would work, thaw and drain first
2 tablespoons lemon zest
GLAZE:
1 teaspoon vanilla
1/4 c. unsalted butter, room temp
4 ounces cream cheese, room temp
1 c. powdered sugar
GARNISH:
1 tablespoon lemon zest
A handful of fresh blueberries
How to make Cream Cheese Lemon Blueberry Pound Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Grease a 9x5x3-inch loaf pan using butter. Flour it and line it with parchment paper (optional).
CAKE:
Step 3: Place the flour, salt, and baking powder in a medium bowl. Mix well.
Step 4: Cream the butter in a bowl of a mixer until light and fluffy. Add in the sugar and beat until well mixed. Next, beat in the cream cheese until light and fluffy. Add in the eggs, a piece at a time. Add the vanilla along with the lemon zest. Beat well until everything is combined, scraping the sides of the bowl as needed.
Step 5: Add in the flour a spoonful at a time while the mixer is on medium speed, mixing until the batter is smooth. Then, fold in the blueberries.
Step 6: Into the prepared pan, transfer the batter. Place in the preheated oven and bake for about 70 to 75 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 7: Remove from the oven when done and allow the cake to cool fully.
GLAZE:
Step 8: Combine the butter with cream cheese until blended. Gradually add in the powdered sugar, a spoonful at a time. Next, add the vanilla and mix well until smooth and creamy.
Step 9: Onto the cooled cake, spread the glaze using an offset spatula.
GARNISH:
Step 10: Over the glaze, sprinkle the blueberries and drizzle with lemon zest.
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