Lemon Blueberry Cream Cheese Pound Cake

This lemon blueberry cream cheese pound cake is a delightful dessert that combines tangy lemon, sweet blueberries, and rich cream cheese. It’s a moist, flavorful cake that’s perfect for any occasion, from family gatherings to a simple afternoon treat. With its vibrant flavors and tender crumb, this recipe is sure to become a favorite in your home.

Why People Love This Lemon Blueberry Cream Cheese Pound Cake

This cake is a crowd-pleaser because it balances sweet and tart flavors perfectly. The addition of cream cheese makes it incredibly moist and rich, while the blueberries add bursts of juicy goodness. It’s a versatile dessert that feels fancy but is simple enough for beginner bakers to master.

The bright lemon flavor gives it a refreshing twist, making it ideal for spring or summer. However, its comforting texture and taste make it a year-round treat. Plus, the beautiful presentation with blueberries peeking through the golden cake makes it as pretty as it is delicious.

Ingredients You’ll Need

To make this lemon blueberry cream cheese pound cake, gather these simple ingredients. Most are pantry staples, and the fresh elements are easy to find. Here’s what you’ll need:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
• 1 tablespoon flour (for coating blueberries)

For the glaze, you’ll need:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

These ingredients come together to create a rich, flavorful cake with a perfect texture. Make sure your butter, cream cheese, and eggs are at room temperature for the best results.

Kitchen Tools Required

You don’t need fancy equipment to make this cake. A few basic tools will do the trick. Here’s what you’ll need:

• A 10-inch bundt pan or loaf pan
• Mixing bowls (large and small)
• An electric mixer (hand or stand mixer)
• Measuring cups and spoons
• A rubber spatula
• A zester or grater (for lemon zest)
• A cooling rack
• A whisk (for the glaze)

Having these tools ready will make the process smooth and enjoyable. Grease and flour your pan well to ensure the cake releases easily after baking.

How to Make Lemon Blueberry Cream Cheese Pound Cake

This recipe is straightforward and broken down into easy steps. Follow along, and you’ll have a delicious cake in no time. Let’s get started.

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan. This prevents the cake from sticking and ensures a clean release.

Step 2: Cream the Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the softened butter and cream cheese together until smooth. Add the granulated sugar and beat on medium speed for 3-4 minutes. The mixture should be light and fluffy.

Step 3: Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice. The batter may look slightly curdled, but that’s normal at this stage.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop mixing once everything is just combined to avoid overmixing.

Step 5: Prepare the Blueberries

Toss the blueberries with 1 tablespoon of flour in a small bowl. This helps prevent them from sinking to the bottom of the cake. Gently fold the coated blueberries into the batter with a spatula.

Step 6: Fill the Pan and Bake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil during the last 15 minutes.

Step 7: Cool the Cake

Let the cake cool in the pan for 15 minutes. Then, carefully invert it onto a cooling rack to cool completely. This step ensures the cake sets properly and doesn’t fall apart.

Step 8: Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. Add more juice if needed to reach a drizzling consistency. Pour the glaze over the cooled cake, letting it drip down the sides.

Tips for the Perfect Pound Cake

Here are some helpful tips to ensure your lemon blueberry cream cheese pound cake turns out amazing every time:

1. Use room-temperature ingredients for a smoother batter and even baking.
2. Don’t skip coating the blueberries in flour—it keeps them evenly distributed.
3. Avoid overmixing the batter to maintain a tender crumb.
4. Check the cake a few minutes early to prevent overbaking.
5. Let the cake cool completely before glazing for a clean finish.

These tips are simple but make a big difference in the final result. They’ll help you avoid common pitfalls and achieve a bakery-quality cake.

Nutritional Information

Here’s a breakdown of the nutritional content per serving, based on 12 slices. Keep in mind that values may vary slightly depending on exact ingredient brands and portion sizes.

This cake is a treat, so enjoy it in moderation. The nutritional info includes the glaze, which adds to the sugar and calorie count.

Serving Suggestions

This lemon blueberry cream cheese pound cake is delicious on its own, but you can elevate it with these ideas:

• Serve with a dollop of whipped cream for extra richness.
• Pair with a scoop of vanilla ice cream for a decadent dessert.
• Add a handful of fresh blueberries on the side for a pop of color.
• Enjoy with a cup of tea or coffee for a cozy afternoon snack.
• Slice and pack it for a picnic or potluck—it travels well.

These suggestions make the cake even more enjoyable and adaptable to different occasions. It’s a versatile dessert that suits both casual and special moments.

Storing and Freezing Tips

To keep your cake fresh, follow these storage guidelines:

1. Store at room temperature in an airtight container for up to 3 days.
2. Refrigerate for up to a week, but bring to room temperature before serving.
3. To freeze, wrap the unglazed cake tightly in plastic wrap and foil.
4. Freeze for up to 3 months, then thaw overnight in the refrigerator.
5. Add the glaze after thawing for the best texture and flavor.

Proper storage ensures you can enjoy this cake over time without losing its quality. The freezing option is great for making it ahead of time.

Summary

This lemon blueberry cream cheese pound cake is a delightful blend of tangy lemon, sweet blueberries, and creamy richness. It’s an easy recipe that delivers a moist, flavorful cake with a tender crumb. Perfect for any occasion, this dessert is sure to impress your family and friends.

With simple ingredients and straightforward steps, it’s a recipe that anyone can master. The bright flavors and beautiful presentation make it a standout treat. Try it out, and enjoy a slice of homemade goodness!

FAQ

Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well—just don’t thaw them before adding to the batter. Coat them in flour as directed to prevent sinking.

How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking to keep it moist.

Can I make this cake ahead of time?
Yes, bake it a day in advance and store it at room temperature. You can also freeze it unglazed for up to 3 months.

What if I don’t have a bundt pan?
You can use a 9×5-inch loaf pan instead. Adjust the baking time slightly, checking for doneness around 55-65 minutes.

Can I skip the glaze?
Absolutely, the cake is delicious on its own. The glaze adds extra lemon flavor but isn’t necessary.

Lemon Blueberry Cream Cheese Pound Cake

Usman Malik

This lemon blueberry cream cheese pound cake is a moist, flavorful dessert that blends tangy lemon, sweet blueberries, and rich cream cheese. It’s easy to make with simple ingredients and perfect for any occasion. The cake is topped with a zesty lemon glaze, adding a refreshing finish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 450 kcal

Equipment

• 10-inch Bundt pan or loaf pan
• Mixing bowls (large and small)
• Electric mixer (hand or stand mixer)
• Measuring cups and spoons
• Rubber Spatula
• Zester or grater (for lemon zest)
• Cooling rack
• Whisk (for the glaze)

Ingredients

  

• 1 ½ cups 3 sticks unsalted butter, softened
• 8 oz cream cheese softened
• 3 cups granulated sugar
• 6 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon lemon zest from about 2 lemons
• ¼ cup fresh lemon juice
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups fresh or frozen blueberries if frozen, do not thaw
• 1 tablespoon flour for coating blueberries

For the glaze, you’ll need:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions

 

Step 1: Preheat the Oven and Prepare the Pan

• Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan. This prevents the cake from sticking and ensures a clean release.

Step 2: Cream the Butter, Cream Cheese, and Sugar

• In a large mixing bowl, beat the softened butter and cream cheese together until smooth. Add the granulated sugar and beat on medium speed for 3-4 minutes. The mixture should be light and fluffy.

Step 3: Add Eggs and Flavorings

• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice. The batter may look slightly curdled, but that’s normal at this stage.

Step 4: Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop mixing once everything is just combined to avoid overmixing.

Step 5: Prepare the Blueberries

• Toss the blueberries with 1 tablespoon of flour in a small bowl. This helps prevent them from sinking to the bottom of the cake. Gently fold the coated blueberries into the batter with a spatula.

Step 6: Fill the Pan and Bake

• Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil during the last 15 minutes.

Step 7: Cool the Cake

• Let the cake cool in the pan for 15 minutes. Then, carefully invert it onto a cooling rack to cool completely. This step ensures the cake sets properly and doesn’t fall apart.

Step 8: Make the Lemon Glaze

• In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. Add more juice if needed to reach a drizzling consistency. Pour the glaze over the cooled cake, letting it drip down the sides.

Notes

When making this cake, ensure all ingredients are at room temperature for a smooth batter. Coat the blueberries in flour to prevent sinking, and avoid overmixing to maintain a tender texture. Check for doneness a few minutes early to avoid overbaking.

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