Delicious Blueberry Cream Cheese Pound Cake Recipe

Blueberry Cream Cheese Pound Cake is a classic dessert that fuses the tender crumb of a rich pound cake with the tart pop of blueberries and the silkiness of cream cheese.

The result is an indulgent cake, perfect for celebrations, brunches, or an afternoon pick-me-up. With this guide, you’ll find clear instructions, the science behind each ingredient, pro-level troubleshooting, and ideas to customize your cake.

Whether you’re a seasoned baker or a first-timer, this comprehensive recipe will deliver a showstopping pound cake with consistent, crowd-pleasing results.

Ingredients Checklist

Choosing the right ingredients and understanding their roles is key to pound cake success. Here’s a breakdown for every component, plus tips for substitutions and enhanced flavor.

For the Pound Cake

• 1 cup (226g) unsalted butter, softened
  Provides moisture, flavor, and a tender crumb. Always use at room temperature for best creaming.

• 8 ounces (226g) cream cheese, softened
  Lends richness and a velvety, moist texture. Full-fat gives best results; light cream cheese works but avoid fat-free.

• 2 cups (400g) granulated sugar
  Sweetens and helps create a golden crust.

• 4 large eggs, room temperature
  Bind ingredients and give structure.

• 2 teaspoons pure vanilla extract
  Adds depth and aroma.

• 2¼ cups (280g) all-purpose flour, sifted
  Use the spoon-and-level method for accurate measuring.

• 1½ teaspoons baking powder
  Ensures the cake rises beautifully.

• ½ teaspoon salt
  Balances flavor and highlights sweetness.

• 1 cup (150g) fresh or frozen blueberries
  Gently dried after washing; if frozen, use straight from the freezer and toss with 1 teaspoon flour to prevent sinking.

For the Blueberry Sauce

• 1 cup (150g) blueberries (fresh or frozen)

• ¼ cup (50g) granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon cornstarch

• 2 tablespoons water
  This sauce swirls into the batter for an extra burst of berry flavor.

For the Glaze

• 1 cup (120g) powdered sugar, sifted

• 2–3 tablespoons lemon juice

• 1 teaspoon lemon zest (optional)
  The glaze brings brightness and a glossy finish.

Step-by-Step Instructions

A successful pound cake requires thoughtful preparation. These detailed steps fill in every gap and offer solutions for common pitfalls.

Start by assembling all tools: a 10-inch bundt or tube pan (well-greased and floured), electric or stand mixer, sifter, spatula, saucepan, whisk, cooling rack, and measuring tools.

1. Prepare Blueberry Sauce

• Combine blueberries, sugar, lemon juice, lemon zest, cornstarch, and water in a small saucepan.

• Cook over medium heat, stirring, until berries burst and sauce thickens, about 5–7 minutes.

• Remove from heat and cool completely before using in the cake.

2. Make the Pound Cake Batter

• Preheat oven to 325°F (163°C). Grease and flour your pan thoroughly.

• In a large bowl, beat butter and cream cheese until very smooth and creamy (about 2 minutes).

• Gradually add sugar, beating until light and fluffy (2–3 minutes more). Scrape down bowl often.

• Beat in eggs, one at a time, mixing well after each addition. Mix in vanilla extract.

• In a separate bowl, whisk together flour, baking powder, and salt.

• Add dry ingredients to wet mixture in two parts, mixing on low until just combined. Don’t overmix—stop as soon as the flour disappears.

• Gently fold in the blueberries with a spatula.

3. Assemble the Cake

• Pour half the batter into the prepared pan and smooth the top.

• Dollop half of the blueberry sauce over the batter and gently swirl with a knife.

• Add remaining batter, smooth, then repeat with the rest of the blueberry sauce.

• Swirl again for a marbled effect—don’t overdo it or the layers will blend.

4. Bake the Cake

• Bake on the center rack for 60–70 minutes, rotating pan halfway through. A skewer inserted in the center should come out mostly clean, with a few moist crumbs but no wet batter.

• Cool in the pan for 20 minutes, then carefully invert onto a wire rack to cool completely. Cooling fully is essential for easy slicing and best texture.

5. Prepare and Apply Glaze

• Whisk powdered sugar, lemon juice, and lemon zest (if using) until smooth and pourable.

• Once the cake is completely cool, drizzle glaze over the top, letting it run naturally down the sides.

Tips for Perfect Results

Mastering pound cake is about precision and a few key tricks. Here’s how to ensure your cake turns out moist, tender, and visually stunning every time.

• Bring all dairy and eggs to room temperature for the best emulsion and texture.

• Toss blueberries with a bit of flour to help suspend them in the batter and prevent sinking.

• Don’t skip sifting the flour—this keeps the cake light and lump-free.

• Use a gentle hand when swirling the sauce for a marbled look, not streaks.

• Check for doneness at 60 minutes; overbaking dries out the crumb.

• For a higher dome and more even baking, use an aluminum pan rather than dark nonstick.

• Let the cake cool in the pan before inverting to prevent breakage.

• If glaze is too thin, add more powdered sugar; if too thick, add lemon juice drop by drop.

• For added complexity, try folding in ½ cup toasted pecans or walnuts with the berries.

Serving Suggestions

A pound cake this good deserves thoughtful presentation and pairings. Here are creative ways to serve and enjoy your cake.

• Serve thick slices with a scoop of vanilla ice cream or lemon curd for a plated dessert.

• Add a cloud of whipped cream and a sprinkle of extra fresh blueberries for a refreshing finish.

• For brunch, pair with strong coffee, Earl Grey tea, or a sparkling mimosa.

• Garnish each slice with a mint sprig or candied lemon peel for a festive touch.

• To elevate a party, slice into cubes and use as the base for berry trifle or parfaits.

Final Thoughts

A well-made Blueberry Cream Cheese Pound Cake is a celebration of texture and flavor, balancing rich, dense crumb with bright berries and tangy cream cheese.

By following these clear steps and expert tips, you’ll achieve a bakery-quality result with every bake. Store leftovers wrapped tightly at room temperature for up to three days, refrigerate for a week, or freeze slices for longer enjoyment.

Whether for a special event or a cozy homemade treat, this cake will always deliver smiles and requests for a second slice.