My Recipe Box

Cream Cheese & Wild Blueberry Pound Cake

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Yields one 8 x 5 inch loaf.

This cake makes a wonderful breakfast bread, as well as a dessert or tea cake. It's moist texture makes slicing easy. Most grocery stores carry frozen wild blueberries now. Don’t let them thaw or the juices will streak the batter.

  • 6-3/4 oz. (1-1/2 cups) all-purpose unbleached flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 oz. cream cheese, at room temperature (I like Philadelphia brand)
  • 4 oz. (1/2 cup) unsalted butter, slightly soft (70°F)
  • 1-1/2 cups sugar
  • 4 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1 tsp. grated lemon zest
  • 1 cup wild blueberries

Heat the oven to 325°F. Spray a loaf pan that’s about 8 x 5 x 3 inches with a nonstick coating.

Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the cream cheese and butter until very pale and little tails have formed. 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 until blended before adding the next. With the mixer on low, add the flour, vanilla, and lemon zest, and mix until almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and mix just until the batter is well blended and smooth, taking care to scrape the bowl’s bottom and sides. Gently fold in the berries.

Scrape the batter into the loaf pan and bake in the middle of the oven until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 60 to 65 minutes if using fresh berries, 75 to 90 minutes if using frozen. Let the cake cool for about 15 minutes and then invert the pan and lightly tap it to release the cake. Cool completely on a rack before serving.

nutrition information (per serving):
Size : based on ten servings; Calories (kcal): 340; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 8; Protein (g): 5; Monounsaturated Fat (g): 4; Carbohydrates (g): 47; Polyunsaturated Fat (g): 1; Sodium (mg): 180; Cholesterol (mg): 120; Fiber (g): 1;

Photo: Scott Phillips

One of the best pound cake recipes ever. I add more than 1 teaspoon of Meyer lemon zest but otherwise follow the recipe exactly. I make another version with fresh cranberries, orange zest, and slivered almonds with an icing of powdered sugar, orange juice from the zested orange and enough Cognac to make it pourable.

if i can blench the berries into the flour, my cake would be better...

This is delicious and easy to pull together. The cream cheese and lemon zest give it a fresh and tangy flavour. While it's very good with regular blueberries, it's a real treat with the wild ones.

Absolutely wonderful. Doubled the recipe and gave one away to a friend. It was delicious and simple.

The minute I saw this recipe I knew I had to make it. My son absolutely loves blueberry muffins and I thought that this looked even better and it is. You have to make this pound cake, it's so fantastic. It does take a while to bake, but so worth it. This batter is so great, you could definitely swap the blueberries for another fruit like strawberries or even chocolate chips. Just make sure all your ingredients are at room temperature, especially the fruit (even though it says you can use frozen) This will be my one and only pound cake recipe from now on. Highly recommend!

This was easy to make and a huge hit. I did not use wild blueberries because I already had the regular ones (fresh), and it was still very good.

Great flavors! A wonderful bread to make for breakfast or anything else for that matter. Will make again.

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