Lemon Blueberry Cream Cheese Pound Cake
A delightful twist on the classic pound cake, featuring the tangy flavor of lemon and bursts of fresh blueberries, perfect for dessert lovers seeking a unique baking experience.
Prep time: 15 minutesCook time: 1 hour 25 minutesServes: 12
Ingredients
1 cup unsalted butter (softened)
8 oz cream cheese (softened)
2 1/2 cups granulated sugar
4 large eggs
1/4 cup lemon juice
1 tbsp lemon zest
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup fresh blueberries
1 tsp vanilla extract
1/2 cup heavy cream
Instructions
1. Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream butter, cream cheese, and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in lemon juice, lemon zest, and vanilla extract.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add dry ingredients to the wet mixture, mixing until just combined.
7. Gently fold in blueberries and heavy cream.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 75-85 minutes or until a toothpick inserted into the center comes out clean.
10. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
Reheating
To reheat, warm individual slices in the microwave for 10-15 seconds or bake in a preheated oven at 300°F for 5 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
