Blueberry Lemon Cream Cheese Pound Cake
Indulge in the irresistible charm of this Blueberry Lemon Cream Cheese Pound Cake, a dessert that perfectly balances bright citrus notes with rich, creamy decadence. Made with tangy cream cheese, a burst of fresh lemon zest and juice, and juicy blueberries folded into every bite, this pound cake is as moist as it is flavorful. Baked to perfection in a bundt pan, it boasts a golden exterior and a luscious, tender crumb. The recipe’s straightforward steps and simple ingredients make it a breeze to whip up, while the optional dusting of powdered sugar adds an elegant touch. Whether paired with coffee for a delightful breakfast treat or served as the centerpiece for dessert, this cake is guaranteed to be a crowd-pleaser. Perfect for spring gatherings, brunches, or any occasion, this show-stopping cake is a must-try for lovers of zesty lemon and fresh blueberry desserts!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 8 oz Cream cheese
- 2.5 cups Granulated sugar
- 6 Large eggs
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or coat liberally with nonstick spray.
In a large mixing bowl, beat the unsalted butter and cream cheese together using a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Slowly add the granulated sugar to the butter-cream cheese mixture, beating on medium speed for another 3-4 minutes until light and fluffy.
Add the eggs one at a time, mixing thoroughly after each addition to ensure they are well incorporated.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Add the lemon zest, fresh lemon juice, and vanilla extract to the batter. Mix gently until evenly incorporated.
Fold in the blueberries with a spatula, being careful not to crush them to prevent the batter from turning purple.
Pour the batter evenly into the prepared bundt pan. Smooth the top with the spatula to ensure even baking.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then invert it onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired before serving.
Nutrition Facts
Calories |
5466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.4 g | 267% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1593 mg | 531% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 846.7 g | 308% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 548.5 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 492 mg | 38% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1358 mg | 29% | |
*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.
