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Lemon and Blueberry Cream Cheese Pound Cake

Lemon Blueberry Cream Cheese Pound Cake – Moist and deliciously tender lemon bundt cake studded with fresh blueberries.

Lemon Blueberry Cream Cheese Pound Cake - Moist and deliciously tender lemon bundt cake studded with fresh blueberries.

Lemon Blueberry Cream Cheese Pound Cake?! YAHSSS! This cake is unbelievably good! Vibrant and lemony and perfectly paired with sweet blueberries!

Guess what I am doing right at this very moment. Some of you might know because I told you about it last week.

I am most likely on a plane, scared for my dear life, and popping anti-anxiety pills as if they were jelly beans. I’m popping Tums, too! Anxiety gets the best of me.

But I have some serious news for you…

Lemon Blueberry Cream Cheese Pound Cake - Moist and deliciously tender lemon bundt cake studded with fresh blueberries.

While I am away, visiting my beautiful home-country, Macedonia, for an entire month, I am going to have a few absolutely amazing bloggers guest post for me on Diethood! 

Wait till you see what’s coming; cakes, breads, puddings, scones, etc… I think you will want to thank me in the end. 

And, without further ado, I introduce to you the ever-so-wonderful, and oh-so-hilarious, Kita, author of one of the most delicious blogs I have come across, Pass The Sushi.

Lemon Blueberry Cream Cheese Pound Cake - Moist and deliciously tender lemon bundt cake studded with fresh blueberries.

The first thing I thought when Katerina asked me to guest post on her site was, “Crap! I don’t have any awesome wooden backgrounds like she does to take pretty pictures!” Then I thought, “Crap! What do I make for a blog like Katerina’s?”

Told you she was funny!! Smile

Panic followed.

Ok, not real panic, more like a comical panic because when I think of Kate, and Kate’s blog, I think of soft beautiful desserts. Breads that fill your house with that amazing smell while baking, colorful fruits that are healthy and delicious, dangerous desserts that I could easily blame 5 pounds on, family, warmth, far away countries… The list goes on and on. And when I think of Pass the Sushi… Well, I think of explosions and chaos. (Hide it well don’t I?) 😉

Lemon Blueberry Cream Cheese Pound Cake - Moist and deliciously tender lemon bundt cake studded with fresh blueberries.

So, I really, really tried to come up with a post that would be like something you would find on Diethood. I looked through the recipes and images I have stashed away for something, anything. But nothing felt right. I looked through a mountain of recipes I want to make… Still nothing. Meat pops, deep fried pork chops and mountains of pasta just would not fly around these parts!

Then I saw this beautiful recipe for cream cheese pound cake… and with a little finessing, I think it will fit right in here with all the other beautiful recipes on Diethood.

ENJOY!

Lemon Blueberry Cream Cheese Pound Cake - Moist and deliciously tender lemon bundt cake studded with fresh blueberries.

Lemon and Blueberry Cream Cheese Pound Cake

Katerina | Diethood
Lemon Blueberry Cream Cheese Pound Cake is a moist and deliciously tender lemon bundt cake studded with fresh blueberries.
5 from 4 votes
Servings : 12 servings
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Ingredients
  

  • 3 cups all purpose flour plus 1 tbs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 8-ounce package cream cheese room temperature
  • 3 cups superfine sugar
  • 6 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 cup frozen blueberries

Instructions
 

  • Preheat oven to 350 degrees F.
  • Place rack in center of oven.
  • Butter and flour a 10-inch bundt pan.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  • In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth.
  • Add the sugar, in three additions, beating well after each addition.
  • Continue beating on medium-high speed until light and fluffy (about 3 – 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; Fold into the batter.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 1 hour to 1 hour 15 minutes
  • Remove the cake from the oven and place on a wire rack to cool for about 20 minutes.
  • Remove the cake from the pan and cool completely.

Notes

WW Freestyle SmartPoints: 27

Nutrition

Calories: 560 kcal | Carbohydrates: 76 g | Protein: 6 g | Fat: 26 g | Saturated Fat: 15 g | Cholesterol: 145 mg | Sodium: 43 mg | Potassium: 83 mg | Fiber: 1 g | Sugar: 51 g | Vitamin A: 865 IU | Vitamin C: 1.2 mg | Calcium: 26 mg | Iron: 1.9 mg | Net Carbs: 75 g

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.

Course: Desserts
Cuisine: American
Keyword: lemon cake, pound cake recipe, summer desserts
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51 comments on “Lemon and Blueberry Cream Cheese Pound Cake”

  1. This pound cake was so delicious and moist! It was awesome! I’m going to try strawberries in place of blueberries and see how it is.

  2. Any idea of why all of my blueberries floated to the bottom of the pan and made a gummy top to the cake. I followed the recipe/directions exactly so I know that not the case!! Maybe next time I will place the blueberries on top after pouring in the batter and that way they will in the middle by the time it finished cooking.
    SUGGESTIONS? DID ANYBODY ELSE EXPERIENCE THIS?

    1. Katerina - Diethood
      Kate@Diethood

      HI! This was a recipe contributed by one of my friends; I will forward the question to her. My suggestion: I put the blueberries in flour prior to pouring them into the batter and that helps them stay in the middle as opposed to falling to the bottom. Take care, Kate!

  3. Ahh two of my favorite twitter/blogger friends, this makes me happy 🙂 Panda hugs to both of you! xoxo

  4. Avatar photo
    Maggie @ Vittles and Bits

    Ok this post blew my mind b/c Diethood & Pass the Sushi are two of my go-to blogs 🙂 Kate – have an amazing time in Macedonia, and Kita – thanks for sharing this delicious-looking cake!! You ladies are awesome!

  5. Avatar photo
    Katrina @ In Katrina's Kitchen

    “Crap!” Lol that’s what I thought too! And I had to use my old weathered picnic table for her pics! So funny! Now I need to break out the bundt pan. Great post Kita! 😉

  6. The “wood” thing is hilarious and the cake fantastic. Thanks Kita and thanks Kate for having her here.

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