Lemon Blueberry Cream Cheese Pound Cake
This lemon blueberry cream cheese pound cake is a moist, flavorful dessert that combines zesty lemon, sweet blueberries, and rich cream cheese. It’s easy to make with simple ingredients and perfect for any occasion. The recipe yields a tender, golden cake that stays delicious for days.
Equipment
- Large mixing bowl
- Electric mixer (hand or stand)
- Rubber Spatula
- 10-inch bundt pan or two 9x5-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.