This Lemon Blueberry Cream Cheese Pound Cake is a delightful twist on a classic dessert. It's bursting with fresh lemon flavor and juicy blueberries, making it perfect for any occasion, from a casual brunch to a special evening dessert.
Butter: Provides the rich, classic base for our pound cake, ensuring a tender crumb.
Cream Cheese: Adds a subtle tang and creamy texture that elevates the cake from good to exceptional.
Granulated Sugar: Sweetens the cake and helps achieve that lovely golden-brown crust.
Eggs: Work to bind the ingredients together, adding structure and richness.
Lemon Juice & Zest: Infuse the cake with a vibrant citrus flavor that pairs beautifully with blueberries.
All-Purpose Flour: Gives structure to the cake while keeping it tender.
Baking Powder: Provides just enough lift to keep the cake light.
Salt: Balances the sweetness and enhances the other flavors.
Fresh Blueberries: Add bursts of flavor and a lovely color contrast.
Vanilla Extract: Complements the lemon and blueberry flavors with a hint of warmth.
Heavy Cream: Adds moisture and richness, contributing to the cake’s tender texture.
This pound cake is delightful on its own, but for an extra special treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of powdered sugar on top can add a nice touch, especially for presentation.
First, preheat your oven to 325°F. This gives you time to prep everything else while it heats up. Then, grease and flour a 10-inch bundt pan. It might seem like an extra step, but trust me, it’s worth it to avoid any sticking.
In a large bowl, cream together the softened butter, cream cheese, and sugar until the mixture is light and fluffy. This should take about 3-5 minutes with a mixer. It’s a crucial step for that perfect cake texture.
Next, add the eggs one at a time. Beat well after each addition to fully incorporate into the batter. Then stir in the lemon juice, lemon zest, and vanilla extract. These will bring that zingy, fresh flavor we’re aiming for.
In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly, ensuring the cake rises well. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Over-mixing can make the cake tough, so keep it gentle.
Gently fold in the blueberries and heavy cream. The key is to be gentle so as not to burst the berries. Once combined, pour the batter into your prepared pan and smooth the top with a spatula.
Bake for 75-85 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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