Cream Cheese Lemon Blueberry Pound Cake Recipe. Moist and creamy lemony pound cake studded with sweet plump blueberries.
There is nothing like a great pound cake! Let me reiterate the word “great” because a bad pound cake can be just as memorable as a great pound cake but for all the wrong reasons. Rest assured this Cream Cheese Lemon Blueberry Pound Cake is G-R-E-A-T!! The texture is moist, slightly dense and completely melts away like butter as you begin to chew it. This is what every cup of coffee or tea needs each morning.
Here’s why this Cream Cheese Lemon Blueberry Pound Cake is a great pound cake:
- Though it weighs a pound its super creamy cake like texture will have you swooning for another bite 😉 .
- The lemon adds a wonderful vibrance to this cake.
- The blueberries are all about the plump sweetness plus just look at that color!!
- Though not necessary (but please don’t skip it) the cream cheese glaze on top just … well…puts the “icing on the cake”.
You all have heard me say it before but for the newbies I will say it again, sometimes you know how good a cake is going to be just by the texture and taste of the batter. The way the batter pours like thick ribbons into the prepared pan. There’s some real magic going on here and we haven’t even started baking yet.
I really loved watching this one bake, the top turned a beautiful shade of golden brown and the sweet aroma that filled the house was super enticing.
While the Cream Cheese Lemon Blueberry Pound Cake cooled (completely) I began to work on the topping. Did I want a runny glaze? Powdered sugar? Creamy, silky, sweet and tangy topping? Yes! that was the one, the creamy, silky, sweet and tangy topping. Cream Cheese Glaze to be exact. This pound cake just seemed worthy of a topping that could hold up to anything with pound in the name. A wimpy glaze (though they have their place) was not going to do here. But I should be clear that this is a softer topping. A bit softer than a frosting but stiffer than a runny glaze. Thats what makes it so wonderful, it melts away with the cake as you are eating it.
Sweet, creamy, moist, lemony with pops of blueberry sum of this wonderful Cream Cheese Lemon Blueberry Pound Cake. Put it on your baking to do list, your coffee break will thank you for it!!
Enjoy!
Stacey
You may also like these pound cake recipes:
Orange Vanilla Sour Cream Pound Cake
FORGOT TO PIN IT? Here it is. Thanks.
Cream Cheese Lemon Blueberry Pound Cake Recipe
Ingredients
- CAKE:
- 1 cup unsalted butter room temp
- 1 cup + 2 Tbsp sugar
- 3 ounces cream cheese room temp
- 4 large eggs room temp and lightly beaten.
- 2 tsp vanilla
- 2 cups cake flour sifted
- 1/4 tsp salt
- 1 tsp baking powder
- 2 Tbsp lemon zest
- 1 cup blueberries I used fresh but frozen would work, thaw and drain first
- GLAZE:
- 4 oz cream cheese room temp
- 1/4 cup unsalted butter room temp
- 1 cup powdered sugar
- 1 tsp vanilla
- GARNISH:
- Handful of fresh blueberries
- 1 Tbsp lemon zest
Instructions
- Preheat oven to 350 degrees F.
- Butter and flour a 9 x 5 x 3 loaf pan and then line with parchment (parchment is optional but it helps insure that the cake releases from the pan).
- CAKE:
- In medium bowl combine the flour, salt and baking powder. Stir to combine.
- In bowl of mixer cream the butter until light and fluffy.
- Add in the sugar, mix to combine.
- Add in the cream cheese, mix to combine and until light and fluffy.
- Add in eggs one spoonful at a time.
- Add in the vanilla and lemon zest. Mix to combine.
- Scrape sides of bowl as needed.
- With mixer on medium add in the flour mixture one spoonful at a time.
- Mix until batter is smooth. Fold in the blueberries.
- Pour batter into prepared pan.
- Bake for 70-75 minutes. Or until toothpick inserted in center comes out clean.
- Let cool completely.
- GLAZE:
- Cream the butter and cream cheese together.
- Slowly add in the powdered sugar one spoonful at a time.
- Add in the vanilla.
- Continue mixing until completely combined and smooth and creamy.
- Spread onto cooled cake with offset spatula.
- GARNISH:
- Sprinkle on blueberries and lemon zest.
I love blueberry desserts. If I had it may way, this would be a blueberry poundcake for one! I would have no problem working my way through this beauty in a couple of days. As always, your pictures are gorgeous!
Hi Thao! I do as well, they always remind me of my childhood. You can have it all to yourself, I won’t judge :-). Take care.
HI Dear. I have only 2 type of flour in hand. You said here cake flour, pls advise I can use self raising flr or all purpose flr.? Thx Dear. My kids going to scream after seing my baking of this cake. We will love it.
Hi Seetha! So happy you are going to try this cake. Cake flour is best but if you don’t have cake flour use the following formula to make your own: 1.) Spoon and level 1 cup of all purpose flour 2.) remove 2 tbsp of the all purpose flour 3.) then add 2 tbsp cornstarch and mix together, this formula will yield 1 cup of cake flour. I cant speak to the self rising flour as I have not used it myself. Hope this was helpful! Happy Baking! 🙂
There is nothing like a G-R-E-A-T pound cake and yours hits all the right notes! Plus – WOW – is that pretty!
Hi Annie! Agreed, thank you so much 😉 Take care.
Blueberry and lemon is one of my favourite combos! This pound cake and that glaze look so perfectly spring-ish and decadent!! And I am in love with the photos! The blueberries just pop!
Hi Leanne, thank you! Its one of the greatest combos, agreed. Take care 🙂 .
Stacey, this cake looks soooo good. I could not stop looking at the beautiful pictures, they are amazing. The blueberry and lemon combination work so well together in colour and taste, I cannot wait to try out this recipe. Thank you for sharing…have a great week 🙂
Hi Ashika! Thanks so much, I experimented with back lighting for these photos (I usually use side light). Take care. 🙂
As usual your photos make me droooool!! This looks so good Stacey!
Hi Katherine! Thank you, so glad you like it 😉 . Take care.
How on Earth do you manage to keep the fruits from falling down to the bottom ? Beautiful,just beautiful !
Thank you 🙂 . I lucked out and they stayed in place. Take care.
If you toss your blueberries into flour and then lightly shake it off then toss your berries in they will stay afloat.
Thanks Debra! 🙂
If you dust the berries liberally with flour before mixing them in, the chances are better that they will not sink.
Hi Beth, thanks so much for the tip! I always love some good baking advice. Take care 🙂
You can mix a tablespoon of flour from the mixture into your berries before adding to other ingredients. It helps them not to go to the bottom.
Hi Virginia, thank you for the helpful tip 😉 . Take care.
I’m drooling here! Lol! I have an amazing pound cake recipe but I’m not allowed to share it. Boo!
But YOURS!!! I can’t wait to make it! My favorite flavors in a gorgeous pound cake recipe… I have a question for you. Not sure if you’ll be able to answer this but here goes. I’m currently at my summer trailer and I have a propane gas oven. Everything seems to cook/bake so much faster so I’m hesitant to try this. I know need to check out the internal oven temp against the set temperature but am wondering if you had any suggestions for me. Maybe baking at 325 instead? Or maybe use a friend’s Electric oven? I’m not sure if I want to share it with anyone. Hahahahaha
Thanks in advance!!
Hi Sunnie, so happy you want to try this pound cake, I can understand not wanting to share :-). A summer trailer, how fun, I can’t speak from actual experience on this one 😉 but if it were me I would experiment with baking it at 325 degrees F, if you find the top is baking a little faster (browner) than it should be lightly lay of piece of aluminum foil over the top so it doesn’t get over done as the rest of the pound cake continues to bake. Good luck! Happy Baking. Take care.
Any experience baking this in something other than a 9x5x3 loaf pan?
Hi Amanda, I have not baked this in anything other than the loaf pan. You could always try baking it in another type of pan but you will need to adjust your baking time accordingly based on size. Happy baking, take care. 🙂
how do you store this?
Hi Stacy, I wrap it is plastic wrap. If you don’t want the plastic wrap to touch the icing you can insert toothpicks on the top to prevent this. If wanting to keep the cake fresh before its been served another option is to wrap the cake in plastic wrap until ready, then unwrap and spread on the icing right before serving. Happy baking! Take care. 🙂
how do you store this to keep freshness
Hi Stacy, I wrap it is plastic wrap. If you don’t want the plastic wrap to touch the icing you can insert toothpicks on the top to prevent this. If wanting to keep the cake fresh before its been served another option is to wrap the cake in plastic wrap until ready, then unwrap and spread on the icing right before serving. Happy baking! Take care. 🙂
I just made this and it is delicious!! Thanks for an awesome recipe! I noticed one commenter asked how to keep the fruit from sinking to the bottom. I just dusted the blueberries with a little bit of flour before adding it in. Hope this helps!
Hi Kara! Thank you for letting me know, I’m so happy you loved this recipe as much as I do!! Thanks for the tip as well, it is very helpful 🙂 . Take care.
Hi! The name says lemon blueberry but the recipe doesn’t call for lemon juice in it. Does the zest give the same lemony flavor?
Hi Marisa, yes, it is the lemon zest that gives the lemony flavor. Happy baking. Take care 🙂
I am going to arrempt this recipe in a bunt pan….wish me luck.
Lydia
Hi Lydia! Good luck, the cake type should bake fine in a bundt greased and oiled bundt pan. The only concern I have is that a loaf pan is roughly 8 cups of batter and a bundt is 10-12 cups of batter so it may be on the shorter side when it bakes up, but you could 1 and 1/2 times the recipe (meaning make one full recipe and then another half recipe, I hope I said that right 😉 ). Let me know how it turns out 🙂 . Happy baking. Take care.
Delicious! Fresh flavors that are great together and add in cream cheese for yumminess!
Hi Rebecca! Thank you, its a winning flavor combo for sure. So glad you like it. Take care 🙂
Loved this recipe! My bake time was not as long as yours. I used convection in my oven so anyone else using that should watch the timing. I made another modification using some fresh lemon juice instead of vanilla for both the cake batter and icing. Really added more of a bright flavor!
Hi Anne! I’m so happy you loved the cake. Great tip on reducing the time for convection baking. Adding lemon juice was a great idea 😉 . Take care.
Can this cake be frozen unfrosted?
Hi Meredith, Yes, this cake can be frozen unfrosted. Bake, cool completely and then wrap in 4 layers of plastic wrap. Happy baking! Take care. 🙂
I just finished making the Cream Cheese Lemon Blueberry pound cake and it definitely needs to be baked in 2 loaf pans (9 x 5 x 3). I originally put all of the batter into one 9 x 5 x 3 loaf pan and it quickly overflowed in my oven.
I immediately make the recipe again and baked it in two pans and it turned out perfectly.
The finished product has a light hint of lemon and a nice texture.
Hi Karen, thanks for sharing your experience. I am so happy you liked this recipe. Happy baking! Take care 🙂
Can this recipe be made eggless??
Hi Rashveen, I’m sure it can be but I have not personally experimented with egg alternatives to be able to give you the exact measurements, alterations. My usual go to egg substitute is soaked flax seeds. Take care 🙂
I made this cake at midnight – I had eaten half before morning. It was so moist AND this was without the frosting.
Got sleepy; had to go to work and all. But came home for lunch and had 2 more slices! lol!
A must for my dessert box file. thanks
Hi Lessita! Yay! This is music to my ears. There is nothing better than loving what you bake 😉 . Take care.