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 thisCream 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 thisCream 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 theCream 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 wonderfulCream 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:
The Best Lemon Pound Cake
Orange Vanilla Sour Cream Pound Cake
FORGOT TO PIN IT? Here it is. Thanks.
Cream Cheese Lemon Blueberry Pound Cake Recipe
Stacey - The Sugar Coated Cottage
Cream Cheese Lemon Blueberry Pound Cake Recipe. Moist and creamy lemony pound cake studded with sweet plump blueberries.
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Cake
Cuisine Dessert
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.
Tried this recipe?Let us know how it was!
FAQs
Starting your pound cake in a cold oven also impacts the texture of the cake. A longer bake time and lower temperature allows the leavening more time to work before the cake sets, resulting in a taller, fluffier cake.
Why does my cream cheese pound cake fall? ›
Why does my cream cheese pound cake fall? There are several reasons why a cream cheese pound cake might fall. The most common reason for this or any type of pound cake falling is that the cake was exposed to cold air before it was baked through.
What makes a pound cake more dense? ›
The Eggs: Pound cakes require a lot of eggs to create that dense texture. Some folks say that you shouldn't use fresh eggs in pound cakes because they don't mix into the batter as easily and can result in overmixing. I've always used my chicken's fresh eggs for pound cakes and it comes out fantastic, so who knows!
What causes a pound cake to be gummy? ›
Why does my pound cake have gummy streaks? The butter and sugar were creamed too fast and too much! The cake rises, and then collapses while cooling, causing the cake to have dense, gummy (or gluey) spots. Solution – DON'T increase the speed of your mixer beyond medium speed.
Is it better to bake pound cake at 325 or 350? ›
A steady 325-350 degrees is ideal when it comes to baking pound cake. Position the pan in the middle of the oven, and rotate it once, halfway through the baking time, as it bakes to account for any hot spots.
Is cake flour or all purpose better for pound cake? ›
Cake Flour: Cake flour is lighter than all-purpose flour and produces the best pound cake in my opinion. Since it's so light, the attention remains on the butter. All-purpose flour is simply too heavy for this pound cake recipe; the cake will be heavy as a brick. If needed, use this homemade cake flour substitute.
What is the sad streak in pound cake? ›
There are several possible causes for what is called a sad streak in a pound cake. One is that there wasn't enough stirring in the early stages of preparing the batter. The other is that the cake needs to 'set' the crumb when you first remove it from the oven.
How long to let pound cake cool before covering? ›
After removing from the oven, place the pound cake, right side up, in the pan on a wire rack, and let cool for 10 minutes away from drafts. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan.
How long to beat butter and sugar for pound cake? ›
Beat the butter and sugar together until the mixture is light in color and fluffy; this will take about 5 minutes. (Granulated sugar and butter will be pale yellow when creamed.
Can you over mix pound cake batter? ›
Overmixing and its consequences
You see, pound cake is already a naturally dense bake if you don't over-mix the batter, but if you do end up over-mixing it, you are going to make one heavy brick of a cake that doesn't have an appealing texture (via Southern Living).
Sift: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.
What is the difference between angel food cake and pound cake? ›
The texture of Pound Cake and Angel Food Cake are almost completely opposite. Pound Cake is a dense cake with a moist texture while Angel Food Cakes have fluffy and airy foam interiors. The texture of Pound Cake is rich and solid, which makes it perfect for topping with icing or a dollop of whipped cream.
What is the best pan for pound cake? ›
Bundt pans are a baking essential. Their unique construction allows an even browning on denser cakes, like pound cake, with the well-defined curves that are the hallmark of the form.
How many eggs in a pound? ›
How many eggs are in a pound? Eggs vary in weight since not all eggs are the same. Large eggs tend to weigh just short of 2 ounces each. It takes between 8 and 9 large eggs to equal one pound.
How do you keep a pound cake from sinking in the middle? ›
Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.
Why put a cake in a cold oven? ›
Cakes rise higher and exhibit finer texture.
Starting in a cold oven gives those leaveners more time to work.
What is the cold oven method for baking? ›
Putting the pot into a cold oven allows it to warm slowly as the oven heats up. It prevents any sort of thermal damage that might occur to the pot if it's heated empty. No oven mitts are needed here — the oven, pot, and dough inside are all room temperature.
