Cream cheese and wild blueberry pound cake

  • Time cooking time: 1 hour
  • Yield serves 8 to 10


    1 1/2 cups all-purpose flour
    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 vanilla
    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.
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