• Prep Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 12

Lemon Blueberry Cream Cheese Pound Cake

  • Recipe Submitted by on

 Ingredients List

  • 3 cups all purpose flour plus 1 tbs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 8-ounce package cream cheese room temperature
  • 3 cups superfine sugar
  • 6 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 cup frozen blueberries


Preheat oven to 350 degrees F.
Place rack in center of oven.
Butter and flour a 10-inch bundt pan.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth.
Add the sugar, in three additions, beating well after each addition.
Continue beating on medium-high speed until light and fluffy (about 3 – 5 minutes).
Add the eggs, one at a time, mixing well after each addition.
Add the vanilla, lemon zest, and juice and beat until incorporated.
Add the flour mixture and mix just until incorporated.
In a small bowl, gently toss the frozen blueberries with 1 tablespoon flour to coat; Fold into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour to 1 hour 15 minutes
Remove the cake from the oven and place on a wire rack to cool for about 20 minutes.
Remove the cake from the pan and cool completely.

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