Lemon Blueberry Cream Cheese Pound Cake

Lemon Blueberry Cream Cheese Pound Cake

Yes, I do tend to obsess sometimes on my favorite flavor combinations but with wild blueberries now in season on these shores, it's hard for me not to think about incorporating them into as many desserts as I can while they can still be enjoyed fresh. Here I've taken one of my favorite pound cake recipes and adapted it to include a mellow lemon flavor and to hold lots of fresh blueberries.

Lemon Blueberry Cream Cheese Pound Cake

I've added two glazes here to pretty it up a little but you could easily use one or the other or none at all if you prefer. This moist, delicious pound cake needs only a simple sprinkle of powdered sugar to make more than an acceptable presentation. This one was very well received when I took it along to a friend's house after the annual Royal St. John's Regatta last night.


Preheat oven to 350 degrees F. Grease a bundt pan very well and lightly dust with flour. The cake can also be baked in 2 loaf pans or in a 9 inch springform pan if you prefer, just adjust the baking timne accordingly.

Cream together well:

• 1 ½ cups sugar
• 8 oz (1 cup) cream cheese
• 1 cup butter
• 1 ½ tsp vanilla

Add, one at a time:

• 4 eggs

Mix in:

• Zest of one large lemon, finely minced

Sift together:

• 2 ¼ cups all purpose flour
• 1 ½ tsp baking powder

Gently fold dry ingredients into the creamed mixture until the flour is almost fully incorporated. At that point fold in:

• 1 1/2 cups fresh or frozen blueberries

Bake for about 1 hour or until toothpick inserted in center comes out clean. Baking times will vary considerably, especially if you are using frozen berries, which can add as much as 15-20 minutes. Watch it closely and rely on the toothpick test to make sure that it is completely baked. Cool on a wire rack for 15 minutes before turning out of the pan onto the rack to cool completely. Drizzle witht he glazes before serving.

Lemon or Blueberry Glaze

• 3/4 cup powdered sugar (icing sugar)
• lemon juice or blueberry puree

Whisk together until smooth. Use only enough lemon juice or blueberry puree to bring the  glaze to a thick but still pourable consistency. Start with a tablespoonful and then add a teaspoon or so at a time until the proper consistency is achieved. If it gets too thin just add a little more powdered sugar to thicken it back up.

Place the glazes in separate Ziploc bags and snip a little off the corner of the bag to make a small hole. Use the filled bag to then drizzle the glaze over the cake. The lemon glaze should be used first for best appearance. Sprinkle with lemon zest before serving if you like.

Lemon Blueberry Cream Cheese Pound Cake

Yes, I do tend to obsess sometimes on my favorite flavor combinations but with wild blueberries now in season on these shores, it's hard for me not to think about incorporating them into as many desserts as I can while they can still be enjoyed fresh. Here I've taken one of my favorite pound cake recipes and adapted it to include a mellow lemon flavor and to hold lots of fresh blueberries.

Lemon Blueberry Cream Cheese Pound Cake

I've added two glazes here to pretty it up a little but you could easily use one or the other or none at all if you prefer. This moist, delicious pound cake needs only a simple sprinkle of powdered sugar to make more than an acceptable presentation. This one was very well received when I took it along to a friend's house after the annual Royal St. John's Regatta last night.


Preheat oven to 350 degrees F. Grease a bundt pan very well and lightly dust with flour. The cake can also be baked in 2 loaf pans or in a 9 inch springform pan if you prefer, just adjust the baking timne accordingly.

Cream together well:

• 1 ½ cups sugar
• 8 oz (1 cup) cream cheese
• 1 cup butter
• 1 ½ tsp vanilla

Add, one at a time:

• 4 eggs

Mix in:

• Zest of one large lemon, finely minced

Sift together:

• 2 ¼ cups all purpose flour
• 1 ½ tsp baking powder

Gently fold dry ingredients into the creamed mixture until the flour is almost fully incorporated. At that point fold in:

• 1 1/2 cups fresh or frozen blueberries

Bake for about 1 hour or until toothpick inserted in center comes out clean. Baking times will vary considerably, especially if you are using frozen berries, which can add as much as 15-20 minutes. Watch it closely and rely on the toothpick test to make sure that it is completely baked. Cool on a wire rack for 15 minutes before turning out of the pan onto the rack to cool completely. Drizzle witht he glazes before serving.

Lemon or Blueberry Glaze

• 3/4 cup powdered sugar (icing sugar)
• lemon juice or blueberry puree

Whisk together until smooth. Use only enough lemon juice or blueberry puree to bring the  glaze to a thick but still pourable consistency. Start with a tablespoonful and then add a teaspoon or so at a time until the proper consistency is achieved. If it gets too thin just add a little more powdered sugar to thicken it back up.

Place the glazes in separate Ziploc bags and snip a little off the corner of the bag to make a small hole. Use the filled bag to then drizzle the glaze over the cake. The lemon glaze should be used first for best appearance. Sprinkle with lemon zest before serving if you like.