This blueberry cream cheese pound cake is everything you’d expect it to be: super moist, rich, and flavorful! The richness comes from the cream cheese and butter mixed into the batter and the lemon, vanilla and an easy homemade blueberry sauce adds color and flavor to the whole loaf and every individual slice! You won’t believe how easy it is and how perfect it is for breakfast AND dessert!
HOMEMADE POUND CAKE
My favorite part of this cake is definitely the blueberry sauce, BUT I definitely don’t want to minimize the deliciousness of the cream cheese pound cake itself! I mean, imagine a batter with a base of cream cheese and butter! The cake is INCREDIBLY moist and just so GOOD.
BAKING WITH BLUEBERRIES
I know some people might think the blueberry sauce makes this recipe more complicated. When you taste how good it is and see how cool it looks, you really won’t believe how easy it is! It literally only takes five minutes and swirling it in is super easy!
The natural sweetness and juiciness of blueberries makes them perfect for baking. Blueberries, along with lemon, add so much freshness to these lemon blueberry muffins. It does not get much more delicious than these lemon blueberry baked donuts! For one more incredibly good blueberry recipe, you’ll love how blueberries taste as an unexpected but totally delicious surprise ingredient in these blueberry blondies!
I was originally going to simply add blueberries to this cake, but when I saw these beautiful Strawberry and Cream Cheese Pound Cake Loaves from Bake from Scratch, I decided this recipe needed a blueberry sauce swirled in! I used my own pound cake recipe and ingredients for the blueberry sauce, but followed the steps of the sauce recipe from Bake from Scratch.
HOW TO MAKE BLUEBERRY SAUCE
To make the sauce, you need:
- Fresh or frozen blueberries: I used frozen blueberries since I’m trying to reduce the number of trips to the grocery store these days.
- Sugar
- Lemon Zest: It adds to the hint of lemon in the cake.
- Orange juice, Lemon Juice and/or Water: Use all orange juice, lemon juice or water or a combination. I used half water and half orange juice.
- Cornstarch: For thickening the sauce.
HOW TO MAKE CREAM CHEESE POUND CAKE
Once you’ve made the easy blueberry sauce, you can shift over to making the pound cake batter. If you have an electric mixer, it will do most of the work!
To make the cake, I like to first prepare my pan, preheat the oven then whisk together the dry ingredients. Just makes it easier to do all of that before you start actually mixing the batter.
To mix the batter, first mix the butter, cream cheese and sugar in the bowl of an electric mixer. Once it becomes a bit pale in color, you’ll mix in the sugar. Next comes the eggs which get mixed in one at a time followed by the vanilla and lemon zest.
Be sure scrape down the sides of the bowl from time to time while mixing ingredients. This will help make sure the ingredients are all incorporated. Turn the mixer on low (so that you don’t get flour allover you and your kitchen) then slowly add in the dry ingredients.
Now it’s time to pour the batter and blueberry sauce into your prepared pan. You’ll do this in layers: batter, sauce, batter, sauce, batter.
Don’t worry about getting the exact amount of batter or sauce in each layer. The cake is both homemade and rustic which means perfection is not required.
Once you have your sauce and batter layered in the pan, it’s time to swirl it all together. Use a knife or skewer for the swirling. Start at the top of the pan and swirl from side to side until you get to the bottom. Turn the pan and do the same thing one more time. That will just give just enough swirl to create the two cool lines.
The baking time will vary and should take between 55 and 65 minutes. To check for doneness, stick a toothpick into the center. It should come out almost clean. Mine usually takes me closer to 65 minutes, but you’ll want to keep an eye on yours as it approaches an hour in the oven.
I wish I could bake blueberry cream cheese pound cakes for everyone! They are perfectly moist, sweet and flavorful. The recipe works great with frozen blueberries making them perfect any season. It’s fun to make, fun to cut into and an amazing treat to eat.
FOR MORE DELICIOUS DESSERTS WITH FRUIT, TRY MY:
- UPSIDE DOWN BLACKBERRY CUPCAKES
- BANANA MUFFINS WITH CHOCOLATE AND PEANUT BUTTER CHIPS
- ROASTED STRAWBERRY CRUMB BARS
- MOIST BANANA BREAD
Blueberry Cream Cheese Pound Cake
Ingredients
- FOR THE BLUEBERRY SAUCE
- 1 1/2 cups blueberries
- 1/4 cup sugar
- 1/2 teaspoon lemon zest
- 2 tablespoons orange juice
- 1 tablespoon water
- 2 tablespoons corn starch
- FOR THE POUND CAKE
- 1 3/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 1 1/4 cups sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 3/4 teaspoons vanilla
Instructions
- FOR THE BLUEBERRY SAUCE
- Whisk the orange juice, water and cornstarch together in a small bowl.
- Place the blueberries and the sugar in a small saucepan over medium high heat. Whisk in the cornstarch mixture and lemon zest and bring to a boil. Stir constantly and cook for about a minute, or until thickened. Set aside to cool slightly while you prepare the cake batter.
- FOR THE 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.
- With a handheld or stand mixer with a paddle attachment, beat the butter and cream cheese together on medium-high speed for 1-2 minutes until creamy and light. Add the sugar and beat an additional minute until slightly fluffy.
- Turn the mixer down to low speed, add the eggs one at a time followed by the lemon zest and 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.
- Spoon 1/3 batter into the prepared loaf pan. Spoon and then spread 1/2 of the blueberry sauce evenly over top of the batter. 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 55-65. Be careful not to overswirl. Bake 55-65 minutes until the cake is 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 10 minutes. Turn the cake out and allow it to cool completely on the rack.
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