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Lemon Blueberry Cream Cheese Pound Cake

by Katerina

5 from 7 votes

Aug 29, 2011, Updated May 01, 2021

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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!

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.

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.

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.

ENJOY!

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5 from 7 votes

Lemon Blueberry Cream Cheese Pound Cake

by Katerina | Diethood

Indulge in the delightful fusion of sweet and citrusy flavors with this Lemon Blueberry Cream Cheese Pound Cake!

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Cooling Time: 1 hour hour

Total Time: 2 hours hours 15 minutes minutes

Servings: 12

Ingredients 

1x2x3x

• ▢ 3 cups + 1 tablespoon all purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1½ 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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Instructions 

• 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.

Equipment

• Measuring Cups and Spoons
• Whisk
• Stand Mixer
• Bundt Pan

Notes

• 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.

Nutrition

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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