Lemon Blueberry Cream Cheese Pound Cake
Indulge in the delightful fusion of sweet and citrusy flavors with this Lemon Blueberry Cream Cheese Pound Cake!
Servings: 12
Ingredients
- 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
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.
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
