Lemon Blueberry Cream Cheese Pound Cake
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.
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.