Blueberry cream cheese pound cake is an extra rich cake made with both cream cheese and butter. It’s swirled with homemade or storebought blueberry jam. Perfect for both breakfast and dessert!
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This pound cake has has a few special ingredients that make it extra delicious. The batter has cream cheese in addition to butter.
The other special ingredient is the sweet blueberry jam swirled throughout. Your friends and family will be so impressed when they see the blueberry jam swirled inside.
It’s fun and easy to swirl extra ingredients into cakes like this Nutella and banana bread, neapolitan cake, and orange cranberry pound cake.
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Why We Love This Recipe
- Simple ingredients: You probably already have all most of the ingredients.
- Delicious: What’s not to love about a rich cream cheese cake and blueberry jam!
- Blueberry filling: The blueberry jam adds fruity flavor to each slice. It’s fruity and yummy just like my lemon ricotta blueberry pound cake and blueberry baked donuts.
- Easy: Use storebought or homemade jam. Fresh or frozen blueberries both work. You could also use other berries like this mixed berry cake filling.
- No decorating needed: The inside of the cake is so pretty! No need to decorate the top of the cake.
- Perfect anytime: Enjoy a slice with coffee for breakfast, a snack or for dessert.
Ingredients
Below are useful notes about some of the ingredients.
- Fresh or frozen blueberries: Both work for the jam.
- Cream cheese: Use room temperature brick style cream cheese. I prefer Philadelphia brand. Do not use the cream cheese that comes in a tub.
- Butter: We’re using 13 tablespoons of room temperature unsalted butter. That’s one and a half sticks plus 1 tablespoon.
- Flour: Use cake flour, if possible, for the best soft texture.
- Sugar: You’ll need granulated sugar for the cake and jam.
- 2 lemons: We’re using lemon zest in the cake and lemon zest and juice in the jam.
Substitutions & Variations
- All purpose flour can be swapped in in place of cake flour.
- Use your favorite store bought jam instead of homemade.
How to Make Blueberry Cream Cheese Pound Cake
Quick Video Recap
Instructions
Step 1: (picture 1 above). Place two small plates in the freezer. Combine the berries, lemon juice and sugar in a saucepan over medium heat. Stir frequently til jam starts to thicken. Remove from heat. Drop a little of the jam on one of the small chilled plates. Run your finger or a spoon thru it. If the line stays clean and the edges don’t fill in, it is done. Stir in the optional lemon zest. Allow to cool.
Step 2: (picture 2 above). Add the sugar to a large mixing bowl. Rub the zest into the sugar with your fingertips. Beat the sugar, butter and cream cheese together on medium for 2-3 minutes til creamy and light.
Step 3: (picture 3 above). Add the eggs one at a time and the vanilla. With the mixer running on low speed, slowly add the dry ingredients. Beat until dry ingredients are just incorporated. Be careful not to overmix.
Step 4: (picture 4 above). Spread 1/3 of the batter into the prepared loaf pan. Spread 1/2 of the jam evenly over top. Spread another 1/3 of the batter on top. Spread the remaining jam over the batter and cover with the remaining 1/3 of the batter.
Step 5: (picture 5 above). Stick a knife or skewer in the batter almost to the bottom of the pan. Run the knife or skewer through the batter in a swirling motion going from side to side from the top to the bottom of the pan. Rotate the pan 45 degrees and run the knife through the batter side to side from top to bottom.
Step 6: (picture 6 above). Bake for up to 1 hour and 20 minutes until a toothpick comes out mostly clean. Set pan on a cooling rack to cool in the pan for 15 minutes. Lift up on the sides of parchment paper to remove the cake from the pan. Allow it to cool completely on the rack.
Expert Tips
- Don’t worry about getting the exact amount of batter or jam in each layer!
- Measure your flour accurately. For best results, use a kitchen scale. If using measuring cups, spoon the flour into your measuring cup instead of dreading the cup. If you dredge the measuring cup in the flour, the flour will become compact. This can lead to a dry cake.
- Don’t overmix the batter when you add the dry ingredients. Mix til just combined.
- Use full fat brick style cream cheese. Make sure the cream cheese and butter are at room temperature.
- Scrape down the sides and the bottom of the bowl a few times while making the batter. This will ensure the ingredients are well combined.
Recipe FAQs
Cream cheese gives pound cake a moister, creamier texture than traditional pound cake. It also adds a slightly tangy flavor.
Store in an airtight container at room temperature for up to 3 days and in the fridge for up to a week.
Yes. You can freeze pound cake for up to one month. Allow cake to cool completely after baking. Wrap the loaf cake in plastic wrap tightly to make sure no air can penetrate the cake. Then wrap is in aluminum foil.Store in the freezer for up to three months.
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Blueberry Cream Cheese Pound Cake
Ingredients
Blueberry Jam
- 1¼ cups (185 g) blueberries fresh or frozen
- 3 tablespoons (36 g) sugar
- 1 tablespoon (14.79 ml) lemon juice
- 1 tablespoon (6 g) lemon zest
Cream Cheese Pound Cake
- 1⅔ cups (208.33 g) cake flour or all purpose flour
- 1/2 tsp (1/2 tsp) baking powder
- 1/2 tsp (1/2 tsp) salt
- 13 tablespoons (182 g) unsalted butter room temperature
- 5 ounces (141.75 g) cream cheese room temperature
- 1¼ cups (250 g) granulated sugar
- 4 (4) large eggs room temperature
- 1 tablespoon (1 tablespoon) lemon zest
- 2 teaspoons (2 teaspoons) vanilla extract
Instructions
Blueberry Jam
- Set two small plates in the freezer to use to test the jam for doneness later.
- Combine the berries, sugar and lemon juice in a medium heavy bottomed saucepan set over medium heat. Use a potato masher or back of a large spoon to mash the berries. Stir mixture until sugar is dissolved then turn up heat to medium high. Cook while stirring frequently with a heatproof spatula til jam starts to thicken, about 10-15 minutes.
- Once mixture has thickened, remove from heat. Place a small amount of jam on one of the chilled plates. Let it cool briefly then run your finger through the jam. If you can draw a line that doesn't drip or fill in, the jam is done. If it immediately runs back together, heat it for a few extra minutes then test it on another plate.When the jam is done, stir in the optional lemon zest. Pour mixture into a glass measuring cup or heatproof bowl. Allow to cool completely. You can place it in the fridge to speed up cooling time.
Cream Cheese Pound Cake
- Preheat the oven to 325 F. Grease a 9×5 inch loaf pan and line it with parchment paper.
- Whisk together the flour, baking powder, and salt. Set aside.
- Add the sugar and lemon zest to a large mixing bowl. Rub the zest into the sugar with your fingertips. This helps the zest release its oils and enhances the lemon flavor.
- With a handheld or stand mixer with a paddle attachment, beat the sugar, butter and cream cheese together on medium speed for 2-3 minutes until creamy and light.
- Turn the mixer down to low speed, add the eggs one at a time followed by the vanilla extract. Scrape down the sides and the bottom of the bowl. With the mixer running on low speed, slowly add the dry ingredients. Beat until dry ingredients are just incorporated, being careful not to overmix.
- Use an offset spatula to spread 1/3 of the batter into the prepared loaf pan. Spoon 1/2 of the blueberry jam evenly over top of the batter. Wipe the offset spatula clean if there's cake batter on it. Use the offset spatula to spread the blueberry jam over the batter. Leave about a half inch border around all sides (don't spread the jam all the way to the edge of the pan). Spoon and evenly spread another 1/3 of the batter on top. Spread the remaining blueberry sauce over the batter and cover that layer with the remaining 1/3 of the batter.
- Stick a knife or skewer in the batter almost to the bottom of the pan. Run the knife or skewer through the batter in a swirling motion going from side to side from the top to the bottom of the pan. Rotate the pan 45 degrees and run the knife through the batter side to side from top to bottom one more time.
- Bake for up to 1 hour and 20 minutes. At around 60 minutes of baking, tent the cake with aluminum foil to keep the top from browning too much. Bake for an additional 15-20 minutes until a toothpick comes out mostly clean inserted in the center of the cake. Remove the cake from the oven and set on a cooling rack to cool in the pan for 15 minutes. Lift up on the sides of parchment paper to remove the cake from the pan. Allow it to cool completely on the rack.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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