Description
A dense, moist pound cake flavored with lemon zest and studded with fresh blueberries, featuring a cream cheese base.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 325 degrees F. Grease and flour a 10-inch tube pan.
- In a large bowl, beat the softened butter and cream cheese together until smooth.
- Gradually add the sugar and beat until the mixture is light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared tube pan.
- Bake for 70 to 80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Notes
- For best results, ensure the butter and cream cheese are at room temperature before mixing.
- Toss the blueberries lightly in one tablespoon of flour before folding them into the batter to prevent sinking.
- Prep Time: 25 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: lemon blueberry pound cake, cream cheese cake, citrus cake, dense cake, sweet bread