Lemon Blueberry Cream Cheese Pound Cake

5 from 7 votes
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Lemon Blueberry Cream Cheese Pound Cake is a moist and deliciously tender lemon bundt cake studded with fresh blueberries. It’s a refreshing dessert that’s perfect for practically any occasion!

Lemon blueberry pound cake with a slice taken out of it.


Indulge in the fantastic fusion of flavors with our Lemon Blueberry Cream Cheese Pound Cake! This recipe combines the tangy zest of lemon and the sweet burst of blueberries, all wrapped in a moist, tender bundt cake. Perfect for any occasion, this easy-to-make pound cake is always a crowd-pleaser, combining fresh ingredients to make a delicious cake.

Why We Love This Pound Cake

  • The Blend of Flavors: The lemon flavor perfectly complements the sweet blueberries.
  • Creamy Texture: Cream cheese adds a rich, smooth texture to the cake.
  • Versatile Dessert: Ideal for any gathering, from casual brunches to elegant dinners.
Lemon blueberry cream cheese pound cake on a cake platter.

Ingredients For Lemon Blueberry Pound Cake

  • All-purpose flour
  • Baking powder & Baking soda: Helps the cake rise and become fluffy.
  • Salt
  • Unsalted butter: Adds richness and moisture.
  • Cream cheese: Contributes to the creamy texture.
  • Superfine sugar
  • Eggs
  • Pure vanilla extract: Infuses the cake with flavor.
  • Zest and juice of 1 lemon: Provides a citrusy note.
  • Frozen blueberries: Adds bursts of sweet, fruity flavor.

How To Make Lemon Blueberry Pound Cake

This pound cake is unbelievably good! Vibrant and lemony and perfectly paired with sweet blueberries.

  1. Preheat the oven to 350°F and position the rack in the center. Prepare a 10-inch bundt pan with butter and flour. Set aside.
  2. Sift or whisk the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. Using an electric mixer, beat butter and cream cheese until smooth. Gradually add sugar, beating well after each addition, until fluffy. Mix in the eggs one at a time, followed by vanilla, lemon zest, and juice.
  4. Gently fold the flour mixture into the cream cheese mixture until just incorporated.
  5. Toss the blueberries with 1 tablespoon flour, then fold them into the cake batter.
  6. Pour the batter into the bundt pan, smoothing the top, and bake for 60 to 75 minutes.
  7. Cool in pan for 20 minutes, then transfer to a wire rack to cool completely.
Slice of lemon pound cake with fresh blueberries in it.

Recipe Tips And Variations

  • Room Temperature Ingredients: Make sure ingredients like butter, cream cheese, and eggs are at room temperature. This will create a smoother batter.
  • Bundt Pan Preparation: Ensure your bundt pan is well-greased and floured to prevent the cake from sticking. You can also use baking spray with flour.
  • Gentle Mixing: When combining wet and dry ingredients, mix just until they’re combined. Overmixing can develop the gluten in the flour, making the cake tough.
  • Preventing Blueberries from Sinking: Tossing your blueberries in flour helps the blueberries from sinking and distributes the blueberries more evenly.
  • Alternate Fruits: Try raspberries or blackberries for a different twist.
  • Glaze Option: Drizzle the cake with a simple lemon glaze for added sweetness.
Slice of lemon blueberry bundt cake on a plate with a fork.

Storing Cake

  • Room Temperature: Keep in an airtight container for up to 3 days.
  • Refrigerate: For longer storage, refrigerate for up to 1 week.
  • Freezing: Wrap well and freeze for up to 3 months. Thaw before serving.


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5 from 7 votes

Lemon Blueberry Cream Cheese Pound Cake

Indulge in the delightful fusion of sweet and citrusy flavors with this Lemon Blueberry Cream Cheese Pound Cake!
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 12


  • 3 cups + 1 tablespoon all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cups (3 sticks) unsalted butter,, at room temperature
  • 1 (8-ounce) block cream cheese,, at room temperature
  • 3 cups superfine sugar
  • 6 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 cup frozen blueberries
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  • Position a rack in the center of the oven and preheat the oven to 350˚F.
  • Butter and flour a 10-inch bundt pan. Set aside.
  • In a large bowl, sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of your electric mixer or with a hand mixer, beat the butter and cream cheese until completely smooth. Add the sugar in three additions, beating well after each addition.
  • Continue beating on medium-high speed until light and fluffy, about 3 to 5 minutes.
  • Add the eggs, one at a time, mixing well after each addition.
  • Add the vanilla, lemon zest, and juice and beat until incorporated.
  • Add the flour mixture and mix just until incorporated.
  • In a small bowl, gently toss the frozen blueberries with 1 tablespoon flour to coat; using a rubber spatula, gently fold the blueberries into the batter.
  • Pour the batter into the bundt pan and smooth out the top.
  • Bake for 60 to 75 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
  • Remove the cake from the oven and place it on a wire rack to cool for about 20 minutes.
  • Remove the cake from the pan and let it cool completely before cutting and serving.


  • Checking for Doneness: Since oven temperatures can vary, start checking the cake for doneness a little before the suggested time. Insert a toothpick or a skewer into the cake; it should come out clean or with a few moist crumbs.
  • Cooling: Allow the cake to cool in the pan for the recommended time before inverting it onto a wire rack. This helps the cake set and reduces the chance of breaking.
  • Storage: Keep the cake in an airtight container for up to 3 days on the counter or in the fridge for 7 days. You can also freeze the cake for 2 to 3 months.


Calories: 560kcal | Carbohydrates: 76g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 145mg | Sodium: 43mg | Potassium: 83mg | Fiber: 1g | Sugar: 51g | Vitamin A: 865IU | Vitamin C: 1.2mg | Calcium: 26mg | Iron: 1.9mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Kristie Morris says:

    This is an easy cake to make and tastes amazing. The only problem I had was it stuck to the bottom of the pan. When I flipped it, I left it in that position until it completely cooled but it still stuck. I greased and floured the pan but it still stuck.

    But the cake is amazing!!

    1. Katerina says:

      I’m very glad you enjoyed the cake! Maybe try using parchment paper next time to prevent it from sticking. Thanks for the feedback! 🙂

  2. Sharon says:

    Do you have any gluten free recipes?