Blueberry Cream Cheese Pound Cake Recipe

There’s something undeniably comforting about a slice of homemade pound cake. Add in the delightful tang of cream cheese and the burst of fresh blueberries, and you’ve got a dessert that’s as delicious as it is irresistible. This Blueberry Cream Cheese Pound Cake is the perfect treat for any occasion, whether it’s a family gathering or a quiet afternoon snack. Let’s dive into this scrumptious recipe that beautifully balances creamy richness with the natural sweetness of blueberries.

Why You’ll Love This Recipe

This pound cake is a delightful combination of rich cream cheese and juicy blueberries, creating a moist and flavorful cake that’s hard to resist. It’s easy to make and perfect for showcasing those fresh blueberries you found at the market. Plus, the cake’s dense texture makes it a satisfying dessert that pairs wonderfully with a cup of coffee or tea.

Kitchen Equipment You’ll Need

• 10-inch tube pan
• Large mixing bowl
• Electric mixer
• Sifter
• Wooden skewer
• Wire rack
• Narrow metal spatula

Ingredients

• 1/2 cup butter
• 3 eggs
• 3-1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 cups sugar
• 4 cups fresh blueberries
• 1 cup milk

Step-by-Step Instructions

1. Allow the butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan and set it aside.
2. In a large bowl, sift together the flour, baking powder, and salt; set aside.
3. In a very large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until well combined.
4. Beat in the eggs.
5. Stir the blueberries into the flour mixture.
6. By hand, stir the blueberry mixture into the butter mixture.
7. Stir in the milk just until combined.
8. Spread the batter in the prepared pan.
9. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near the center comes out clean.
10. Cool on a wire rack for 15 minutes.
11. Loosen the cake from the edge of the pan with a narrow metal spatula.
12. Remove the cake from the pan and cool completely on a wire rack.

Tips for Success

• Ensure the butter and eggs are at room temperature before you start. This helps in achieving a smooth batter.
• Gently fold the blueberries into the batter to prevent them from bursting.
• Check the cake with a skewer around the 60-minute mark to avoid overbaking.

Additional Tips and Variations

This cake is excellent on its own, but why not try adding a little lemon zest for a citrusy kick? Or, toss in a couple of handfuls of white chocolate chips for extra indulgence. Mixing in some raspberries with the blueberries could also add a beautiful color and flavor contrast.

Nutritional Highlights (Per Serving)

While the precise nutritional values depend on portion sizes, this cake is a rich source of carbohydrates, with the added benefits of antioxidants from the blueberries.

Frequently Asked Questions (FAQ)

• Can I use frozen blueberries? Yes, just make sure to thaw and drain them well to prevent excess moisture.
• What if I don’t have a tube pan? A bundt pan can also work, but baking times may vary slightly.
• How should I store this cake? Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Now that you have all the details, it’s time to preheat your oven and get baking! We hope you enjoy making and savoring this Blueberry Cream Cheese Pound Cake as much as we do. Don’t forget to share your baking adventures and any creative twists you tried with this recipe. Happy baking!