Easy Blueberry Pound Cake with Cream Cheese and Citrus Drizzle
Print it, save it, or add it to your recipe binder.
If you’ve been searching for a show-stopping cake that balances richness with fruity brightness, look no further than this Homemade Blueberry Cream Cheese Pound Cake. Cream cheese adds a luscious depth and tender crumb, while sweet blueberries bring juicy pops of flavor to every bite. Top it off with a simple lemon glaze, and you’ve got a bakery-worthy dessert perfect for brunch, tea, or special celebrations.
This cake is comfort food that looks (and tastes) elegant—with all the reward and none of the fuss.
Why I Love This Recipe
There’s something nostalgic about pound cake, but the addition of cream cheese and blueberries gives this version a fresh twist. The cream cheese keeps it ultra-moist without being heavy, while the burst of blueberries makes every slice feel like a treat. It holds up beautifully for a few days and slices like a dream—ideal for gifting or gatherings.
Bonus: It’s a breeze to throw together and makes your kitchen smell like a dream.
Ingredients
For the Cake:
- 1½ cups unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp salt
- 2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp all-purpose flour (for coating blueberries)
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- ½ tsp vanilla extract
Ingredient Swaps and Tips
- Blueberries: Fresh are best, but frozen will work—just toss in flour and use straight from the freezer.
- Flavor twist: Add 1 tsp lemon zest to the batter for extra citrusy depth.
- Pan prep: Make sure to grease and flour the Bundt pan well—this cake is dense and sticky.
- No Bundt pan? Divide the batter between two loaf pans and reduce bake time to 55–65 minutes.
Easy Blueberry Pound Cake with Cream Cheese and Citrus Drizzle
If you’ve been searching for a show-stopping cake that balances richness with fruity brightness, look no further than this
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- For the Cake:
- 1½ cups unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp salt
- 2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp all-purpose flour (for coating blueberries)
- Optional Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- ½ tsp vanilla extract
Instructions
- Step 1: Preheat & Prep: Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt pan.
- Step 2: Cream the Butter & Cream Cheese: In a large mixing bowl, beat the butter and cream cheese together until smooth. Add sugar and beat until light and fluffy—about 4–5 minutes.
- Step 3: Add Eggs & Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Step 4: Combine Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add to the wet mixture, mixing just until combined—don’t overbeat.
- Step 5: Add Blueberries: In a small bowl, toss blueberries with 1 tablespoon of flour. Gently fold into the batter with a spatula.
- Step 6: Bake: Spoon the batter into the prepared Bundt pan and smooth the top.Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean.Cool in the pan for 15 minutes, then carefully turn out onto a wire rack to cool completely.
- Step 7: Make the Glaze (Optional): Whisk together powdered sugar, lemon juice, and vanilla until smooth. Drizzle over the cooled cake and let set before slicing.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
Rate This Recipe
Average Rating: 0 (0 votes)
Instructions
Step 1: Preheat & Prep
Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt pan.
Step 2: Cream the Butter & Cream Cheese
In a large mixing bowl, beat the butter and cream cheese together until smooth. Add sugar and beat until light and fluffy—about 4–5 minutes.
Step 3: Add Eggs & Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour and salt. Gradually add to the wet mixture, mixing just until combined—don’t overbeat.
Step 5: Add Blueberries
In a small bowl, toss blueberries with 1 tablespoon of flour. Gently fold into the batter with a spatula.
Step 6: Bake
Spoon the batter into the prepared Bundt pan and smooth the top.
Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes, then carefully turn out onto a wire rack to cool completely.
Step 7: Make the Glaze (Optional)
Whisk together powdered sugar, lemon juice, and vanilla until smooth. Drizzle over the cooled cake and let set before slicing.
Tips for Success
- Use room temperature ingredients for smoother batter and better rise.
- Don’t rush the creaming step—this builds the cake’s light structure.
- Test early: Start checking the cake at 75 minutes with a toothpick.
- Cool before glazing: The glaze will run off if the cake is too warm.
Serving Suggestions and Pairings
This cake is perfect for:
- Brunch spreads with coffee or tea
- A spring dessert with fresh berries and whipped cream
- Holiday breakfast tables or baby showers
- Served alongside Pumpkin Delight or Big Family Banana Pudding for a Southern dessert duo
- Or even paired with Easy Coconut Macaroons for a tropical contrast
Storage & Leftovers
- Room temp: Store covered for 3–4 days.
- Fridge: Lasts up to 1 week in an airtight container.
- Freezer: Freeze slices or whole cake (unglazed) tightly wrapped for up to 2 months.
More Recipes You’ll Love
If you love rich cakes and cozy bakes, check out:
- Easy Coconut Macaroons – quick, chewy, and coconutty
- Pumpkin Delight – creamy and layered
- Snow Globe Cookies – festive and fun
- Neiman Marcus Cookies – chewy, crispy, and loaded
- Big Family Banana Pudding – a creamy classic that never fails
Final Thoughts
This Blueberry Cream Cheese Pound Cake is everything a homemade cake should be: rich, soft, flavorful, and stunning on the table. Whether you’re baking it for a special event or just to treat yourself, it’s a recipe that delivers every time—and leaves you with the kind of leftovers you’ll actually look forward to.
Tried it? Tag @chefmaniac and show off your slice! And don’t forget to follow for more irresistible, from-scratch bakes that bring joy to your kitchen.
