Blueberry Cream Cheese Pound Cake with Lemon Glaze
A luscious pound cake combining the creaminess of cream cheese, fresh blueberries, and a zesty lemon glaze, perfect for any gathering or quiet afternoon with tea.
Ingredients
For the cake
- 1.5 cups unsalted butter, softened Until creamy
- 1 package (8 oz) cream cheese, softened To a velvety texture
- 2.75 cups granulated sugar Providing sweetness
- 6 large eggs Fresh and at room temperature
- 2.5 cups all-purpose flour Gives the cake its body
- 1 teaspoon baking powder Ensures a lovely rise
- 0.5 teaspoon salt Balances the sweetness
- 1 cup fresh blueberries Plump and bursting with flavor
- Juice and zest of 1 lemon Adds brightness and zing
For the glaze
- 1 cup powdered sugar For glaze
- 2 tablespoons lemon juice For that citrusy kick
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease a bundt pan generously with butter or non-stick spray.
- In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar using an electric mixer for about 4-5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt until there are no lumps.
- Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Gently fold in the blueberries, lemon juice, and lemon zest.
- Carefully pour the batter into the prepared bundt pan, smoothing the top.
Baking
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Glazing
- For the glaze, whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled cake.
Notes
For best results, use fresh blueberries and avoid overmixing the batter. Store leftovers in an airtight container at room temperature for up to three days. Options for a healthier variant include using applesauce or Greek yogurt instead of half the butter.