This lemon blueberry cream cheese pound cake is a dessert that brings together bright, tangy lemon, sweet juicy blueberries, and a rich, creamy texture. It’s a crowd-pleaser that’s perfect for any occasion, from casual family gatherings to special celebrations. With a moist crumb and a burst of flavor in every bite, it’s no wonder this cake disappears fast.
The recipe is straightforward, using simple ingredients you likely already have in your kitchen. It’s forgiving for beginner bakers yet impressive enough to wow seasoned dessert lovers. Let’s dive into what makes this cake so special and how you can whip it up at home.
Why People Love This Lemon Blueberry Cream Cheese Pound Cake
There’s something magical about the combination of lemon and blueberry. The zesty lemon cuts through the richness of the cream cheese, while the blueberries add pops of sweetness. Together, they create a balanced flavor that’s refreshing and indulgent at the same time.
The cream cheese gives this pound cake its signature dense yet tender texture. It’s not too heavy like some traditional pound cakes, but it’s still satisfyingly substantial. People also adore how the cake stays moist for days—if it lasts that long!
This dessert looks as good as it tastes, with a golden crust and flecks of blue peeking through each slice. It’s versatile too—great for breakfast with coffee, an afternoon snack, or a fancy dessert with a dusting of powdered sugar.
Ingredients You’ll Need
To make this lemon blueberry cream cheese pound cake, gather these everyday items. They come together to create something truly delicious. 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
- 2 tablespoons fresh lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 ½ cups fresh blueberries (or frozen, thawed, and drained)
- Optional: powdered sugar for dusting
Make sure your butter, cream cheese, and eggs are at room temperature. This helps everything mix smoothly for that perfect texture.
Kitchen Tools for the Job
You don’t need anything fancy to make this cake. A few basic tools will do the trick. Here’s what to have on hand:
- A large mixing bowl
- An electric mixer (hand or stand)
- A rubber spatula
- A 10-inch bundt pan or two 9×5-inch loaf pans
- Measuring cups and spoons
- A zester or grater for the lemon
- Parchment paper or nonstick spray
- A cooling rack
Having these ready makes the process smooth and stress-free.
How to Make Lemon Blueberry Cream Cheese Pound Cake
This recipe is broken into simple steps. Follow along, and you’ll have a gorgeous cake in no time.
Step 1: Preheat and Prep
Preheat your oven to 325°F (165°C). Grease your bundt pan or loaf pans with butter or nonstick spray. You can also line the bottom with parchment for easy removal.
Step 2: Cream the Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together with an electric mixer. Mix on medium speed until smooth and fluffy, about 2-3 minutes. This creates the cake’s rich base.
Step 3: Add Sugar and Eggs
Gradually add the granulated sugar while mixing on medium speed. Beat until light and creamy, about 3-4 minutes. Add the eggs one at a time, mixing well after each.
Step 4: Mix in Flavorings
Stir in the vanilla extract, lemon zest, and lemon juice. Beat for another minute until everything is fully combined. The lemon scent will start filling your kitchen here!
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and baking powder. Slowly add this to the wet mixture, beating on low speed. Mix just until no flour streaks remain—don’t overdo it.
Step 6: Fold in Blueberries
Gently fold the blueberries into the batter with a rubber spatula. If using frozen berries, toss them in a tablespoon of flour first to prevent sinking. Spread them evenly throughout.
Step 7: Fill the Pan
Pour the batter into your prepared pan(s). Smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Step 8: Bake the Cake
Bake for 60-75 minutes (bundt) or 50-60 minutes (loaf pans). Check doneness with a toothpick—it should come out clean or with a few moist crumbs. Let it cool in the pan for 15 minutes.
Step 9: Cool and Remove
Turn the cake out onto a cooling rack and let it cool completely. This takes about an hour. Dust with powdered sugar if you’d like a pretty finish.
Tips for the Best Pound Cake
Want your cake to turn out perfect every time? Here are some handy pointers:
- Use room-temperature ingredients for a smoother batter.
- Don’t skip the lemon zest—it’s where the big flavor lives.
- If blueberries are out of season, frozen work just as well—just thaw and drain them.
- Avoid overmixing the batter to keep the cake tender.
- Let the cake cool fully before slicing for clean cuts.
These little tricks make a big difference in texture and taste.
Nutritional Information
Here’s a breakdown of the nutrition per slice, based on 12 servings from a bundt pan. Values are approximate and depend on exact ingredient choices.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Total Fat | 26g |
| Saturated Fat | 16g |
| Cholesterol | 145mg |
| Sodium | 220mg |
| Total Carbohydrates | 58g |
| Sugars | 40g |
| Protein | 6g |
This cake is a treat, so enjoy it in moderation!
Serving Suggestions
This pound cake shines on its own, but you can dress it up too. Here are some ideas:
- Dust with powdered sugar for a classic look.
- Serve with a dollop of whipped cream and extra blueberries.
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Enjoy a slice with your morning coffee or tea—it’s that versatile.
- Add a simple lemon glaze (mix 1 cup powdered sugar with 2 tablespoons lemon juice) for extra zing.
However you serve it, it’s sure to impress.
Storing Your Cake
Leftovers? No problem—this cake keeps beautifully. Wrap it tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for up to 3 days.
For longer storage, pop it in the fridge for up to a week. You can also freeze it—wrap slices in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
Why This Recipe Works
The magic of this lemon blueberry cream cheese pound cake lies in its balance. The cream cheese keeps it moist and rich, while the lemon brightens it up. Blueberries add sweetness and a fun texture that makes every bite exciting.
It’s a forgiving recipe too—small mistakes won’t ruin it. Whether you’re a newbie or a pro, you’ll get a cake that looks and tastes amazing. Plus, it’s a dessert that feels special without being fussy.
Conclusion
This lemon blueberry cream cheese pound cake is a winner for any occasion. It’s easy to make, packed with flavor, and has a texture that’s hard to resist. With simple ingredients and straightforward steps, you can create a dessert that’ll have everyone asking for seconds.
Bake it for a weekend treat, a potluck, or just because you deserve it. You’ll love how the kitchen smells and how happy it makes your taste buds. Give it a try—you won’t be disappointed!
FAQ
Can I use frozen blueberries instead of fresh?
Yes, just thaw and drain them first. Toss in a little flour to keep them from sinking.
How do I know when the cake is done?
Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready.
Can I make this ahead of time?
Absolutely, it stays fresh for days. Store it wrapped at room temp or in the fridge.
What if I don’t have a bundt pan?
Use two 9×5-inch loaf pans instead. Adjust baking time to 50-60 minutes.
Can I skip the cream cheese?
You can, but it won’t be as moist or rich. The cream cheese is key to the texture.
Lemon Blueberry Cream Cheese Pound Cake
Equipment
- Large mixing bowl
- Electric mixer (hand or stand)
- Rubber Spatula
- 10-inch bundt pan or two 9×5-inch loaf pans
- Measuring cups and spoons
- Zester or grater
- Parchment paper or nonstick spray
- Cooling rack
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
- 2 tablespoons fresh lemon zest about 2 lemons
- ¼ cup fresh lemon juice
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 ½ cups fresh blueberries or frozen, thawed, and drained
- Optional: powdered sugar for dusting
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 325°F (165°C). Grease your bundt pan or loaf pans with butter or nonstick spray. You can also line the bottom with parchment for easy removal.
Step 2: Cream the Butter and Cream Cheese
- In a large bowl, beat the softened butter and cream cheese together with an electric mixer. Mix on medium speed until smooth and fluffy, about 2-3 minutes. This creates the cake’s rich base.
Step 3: Add Sugar and Eggs
- Gradually add the granulated sugar while mixing on medium speed. Beat until light and creamy, about 3-4 minutes. Add the eggs one at a time, mixing well after each.
Step 4: Mix in Flavorings
- Stir in the vanilla extract, lemon zest, and lemon juice. Beat for another minute until everything is fully combined. The lemon scent will start filling your kitchen here!
Step 5: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, salt, and baking powder. Slowly add this to the wet mixture, beating on low speed. Mix just until no flour streaks remain—don’t overdo it.
Step 6: Fold in Blueberries
- Gently fold the blueberries into the batter with a rubber spatula. If using frozen berries, toss them in a tablespoon of flour first to prevent sinking. Spread them evenly throughout.
Step 7: Fill the Pan
- Pour the batter into your prepared pan(s). Smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Step 8: Bake the Cake
- Bake for 60-75 minutes (bundt) or 50-60 minutes (loaf pans). Check doneness with a toothpick—it should come out clean or with a few moist crumbs. Let it cool in the pan for 15 minutes.
Step 9: Cool and Remove
- Turn the cake out onto a cooling rack and let it cool completely. This takes about an hour. Dust with powdered sugar if you’d like a pretty finish.
