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

Lemon Blueberry Cream Cheese Pound Cake

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

Ingredients
  

  • 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

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: 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

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