Blueberry Cream Cheese Pound Cake
Indulge in the rich, buttery decadence of this Blueberry Cream Cheese Pound Cake, a luscious dessert that effortlessly balances creamy textures and bright fruity flavors. Made with softened cream cheese for an ultra-moist crumb, this cake is studded with bursts of fresh blueberries in every bite, taking a classic pound cake to the next level. Perfumed with vanilla and baked to golden perfection in a bundt pan, it’s the perfect centerpiece for any gathering or afternoon treat. Quick to prepare and impressively elegant, this cake is finished with a dusting of powdered sugar for a simple yet beautiful garnish. Whether you’re hosting a party or craving a slice of homemade indulgence, this easy-to-make blueberry pound cake is guaranteed to delight.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 8 ounces Cream cheese, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard 10-inch bundt pan or spray it generously with nonstick baking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the softened butter, cream cheese, and granulated sugar on medium speed until the mixture is light and fluffy. This should take 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until just incorporated.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until everything is just combined. Be careful not to overmix.
Gently fold in the fresh blueberries by hand using a spatula to prevent them from bursting or sinking to the bottom.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.
If desired, dust the top of the cake with powdered sugar before serving for an extra touch of sweetness and elegance.
Slice and enjoy this delicious Blueberry Cream Cheese Pound Cake!
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 46.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
