Cream Cheese Lemon Blueberry Pound Cake Recipe
Prep time
Cook time
Total time
Cream Cheese Lemon Blueberry Pound Cake Recipe. Moist and creamy lemony pound cake studded with sweet plump blueberries.
Recipe type: Cake
Cuisine: Dessert
Serves: 1 pound cake
  • 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
  • ¼ 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
  • ¼ cup unsalted butter room temp
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • Handful of fresh blueberries
  • 1 Tbsp lemon zest
  1. Preheat oven to 350 degrees F.
  2. 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).
  3. CAKE:
  4. In medium bowl combine the flour, salt and baking powder. Stir to combine.
  5. In bowl of mixer cream the butter until light and fluffy.
  6. Add in the sugar, mix to combine.
  7. Add in the cream cheese, mix to combine and until light and fluffy.
  8. Add in eggs one spoonful at a time.
  9. Add in the vanilla and lemon zest. Mix to combine.
  10. Scrape sides of bowl as needed.
  11. With mixer on medium add in the flour mixture one spoonful at a time.
  12. Mix until batter is smooth. Fold in the blueberries.
  13. Pour batter into prepared pan.
  14. Bake for 70-75 minutes. Or until toothpick inserted in center comes out clean.
  15. Let cool completely.
  16. GLAZE:
  17. Cream the butter and cream cheese together.
  18. Slowly add in the powdered sugar one spoonful at a time.
  19. Add in the vanilla.
  20. Continue mixing until completely combined and smooth and creamy.
  21. Spread onto cooled cake with offset spatula.
  22. GARNISH:
  23. Sprinkle on blueberries and lemon zest.
Recipe by The Sugar Coated Cottage at