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Lemon Blueberry Pound Cake

The cream cheese batter is what makes this lemon blueberry pound cake so special. It gives added richness, flavour & moisture to this delicious glazed cake.

Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

Yes, I do tend to obsess sometimes on my favourite flavour 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 favourite pound cake recipes and adapted it to include a mellow lemon flavour and to hold lots of fresh blueberries.

This is the kind of cake that I always count on as being ideal for a Sunday. I like to serve it for a brunch dessert if we have people over and the rest is perfect for dessert at Sunday dinner.

Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

Two Glazes for this Lemon Blueberry 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. 

For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.

25 Best Scone Recipes image with title text for Pinterest

Like this Lemon Blueberry Pound Cake recipe?

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Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

If you liked this recipe, you’ll love our recipe for Lemon Blueberry Cheesecake Pie:

Lemon Blueberry Cheesecake Pie

Lemon Blueberry Cheesecake Pie

Lemon Blueberry Pound Cake
Yield: 16 servings

Lemon Blueberry Pound Cake

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Lemon Blueberry Pound Cake - The cream cheese batter is what makes this lemon blueberry pound cake so special. It gives added richness, flavour & moisture to this delicious glazed cake.

Ingredients

For the cake

  • 1 ½ cups sugar
  • 8 oz 1 cup cream cheese
  • 1 cup butter
  • 1 ½ tsp vanilla
  • 4 eggs
  • Zest of one large lemon, finely minced
  • 2 ¼ cups all purpose flour
  • 1 ½ tsp baking powder
  • 1 1/2 cups fresh or frozen blueberries

For the glaze

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

Instructions

For the cake

  1. 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 time accordingly.
  2. Cream together the sugar, cream cheese, butter and vanilla well.
  3. Add the eggs one at a time, beating well after each addition. Then add the lemon zest.
  4. Sift together the flour and baking powder.
  5. Gently fold dry ingredients into the creamed mixture until the flour is almost fully incorporated.
  6. At that point fold in the blueberries.
  7. 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.
  8. 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.

To make the glaze/s

  1. Whisk together the icing sugar and lemon juice (or blueberry puree) 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.
  2. 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.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Nutrition Information

Yield

16

Serving Size

g

Amount Per Serving Calories 284Saturated Fat 7gCholesterol 71mgSodium 118mgCarbohydrates 40gSugar 25gProtein 3g

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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Miles Thompson

Thursday 5th of March 2020

HI Barry,

When I cream the sugar, cream cheese and butter together, I end up with small bits of butter.

Today tried creaming the cream cheese with half the sugar, then adding the rest of the sugar and the butter after 2 min. Same result.

Next time I'm going to cream the butter first, again with half the sugar, then add and cream the cream cheese and the rest of the sugar.

OR

Do you do it with softened butter?

Cheers - Miles

Anita

Sunday 12th of January 2020

Hi, pls share egg substitute.

Lynn

Sunday 22nd of September 2019

Can I use sour cream instead of cream cheese?

Barry C. Parsons

Saturday 5th of October 2019

Never tried that but I'd be interested in your results.

Miles Thompson

Tuesday 27th of August 2019

Hi Barry,

Saw no salt in the recipe, so I added about 1/2 tsp (5 g). Out of approx 60 people who tasted it only one said it was "salty". I think I'll leave it out next time.

I also floured the blueberries. Had a nice, even distribution of fruit.

The cake was very well received, with a lot of eye-rolls of pleasure.

Now I have to figure out how to apply the puree and warp the cake. ;)

Cheers - Miles

Shirley

Sunday 22nd of September 2019

5 grams= 1 tsp salt, I believe. Therefore you added more salt than figured. .

Paula

Sunday 25th of August 2019

I made this bundt cake and it was absolutly delicious! Moist, lemony, Perfect. I only used the lemon glaze and it was perfect. I will add this to my go to recipes for company!

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