CREAM CHEESE AND WILD BLUEBERRY POUND CAKE
1 1/2 cups all-purpose
1/2 teaspoon baking powder
1/2 teaspoon salt
3 ounces cream
cheese, at room temperature
4 ounces (1/2 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs, at room temperature
1 teaspoon grated lemon zest
1 cup wild blueberries
Heat the oven to 325 degrees.
Spray a loaf pan that's about 8x5x3
inches with a nonstick coating. Combine together the flour, baking power, and
salt until well blended.
With an electric mixer, beat the cream cheese and
butter until pale. Sprinkle in the sugar and beat well until slightly fluffy.
Scrape the sides of the bowl well. Add the eggs one at a time beating well
until blended. With the mixer on low, add the flour, vanilla and lemon zest and
mix well. Fold in the blueberries.
Transfer the batter into the loaf pan
and bake until the cake is golden brown, and a toothpick comes out clean when
inserted in the center of the cake, about an hour.
Let the cake cool for
about 15 minutes and then invert the pan on a cake rack and tap to release
cake. Cool completely on a rack before serving.