Blueberry Cream Cheese Pound Cake

5 from 6 votes

Blueberry Cream Cheese Pound Cake

This Blueberry Cream Cheese Pound Cake recipe flavored with lemon and vanilla makes a moist, delicious loaf with homemade or store bought blueberry jam swirled throughout! Perfect for breakfast and dessert!

Prep Time35

Cook Time1 20

Total Time1 55

Course: Cake, Desserts

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 337kcal

Author: Natalie

Ingredients

Blueberry Jam

1¼ cups blueberries fresh or frozen
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon lemon zest

Cream Cheese Pound Cake

1⅔ cups cake flour or all purpose flour
1/2 tsp baking powder
1/2 tsp salt
13 tablespoons unsalted butter room temperature
5 ounces cream cheese room temperature
1¼ cups granulated sugar
4 large eggs room temperature
1 tablespoon lemon zest
2 teaspoons vanilla extract

US Customary - Metric

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

Swirling the batter: Don't worry about getting the exact amount of batter or jam in each layer! The cake is both homemade and rustic which means perfection is not required.

Cake flour: I recommend using cake flour, if possible. Cake flour will give your cake a soft, tender crumb. You can use all-purpse flour, but the cake might taste a little drier and more dense.

Measuring the flour: Measure your flour accurately to avoid using too much flour. For best results use a kitchen scale. If using a measuring cup, spoon the flour into your measuring cup. If you dredge the measuring cup into the flour, the flour will become compact. This can lead to a dry cake.

Mixing: Don’t overmix the batter once you add the dry ingredients. Mix it until just combined. Scrape down the sides and the bottom of the bowl with a spatula a few times while making the batter. This will ensure the ingredients are well combined.

Cream cheese and butter: Use full fat brick style cream cheese. It’s important the cream cheese and butter are at room temperature.

Storage: Store in an airtight container at room temperature for up to 3 days and in the fridge for up to a week. 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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