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Cream Cheese & Wild Blueberry Pound Cake

Scott Phillips

Yield: 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

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 340
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 120
  • Sodium (mg): 180
  • Carbohydrates (g): 47
  • Fiber (g): 1
  • Protein (g): 5


  • 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.


Rate or Review

Reviews (10 reviews)

  • boober | 05/09/2017

    I've subscribed to Fine Cooking since issue #4. There are recipes and even entire issues that have become go-to and favorites. This is one of them.

    I recently did a storage freezer inventory and found a chunk of cake that had been in there since last May! I brought it in and defrosted it in the fridge. It was nearly as delicious as when it was fresh baked. Of course, it had been wrapped and stored properly, but I was surprised at how well it held its moistness without getting mushy. My husband asked me to make a couple of them this month so we can store some for later.

    Easy, delicious, wonderful texture, not too sweet, and the cream cheese (I use low fat) both adds a bit of tang and reduces the overall fat. I use only local fresh blueberries, though we cannot get wild ones. I use the small and medium sizes, and heap the cup of berries a bit. I also add a few drops of lemon oil and a bit more of the zest to kick up the citrus.

    Also, it's really good with a very thin layer of lemon curd* on each slice before serving. *Issue 26, which took away my fear of attempting citrus curd. No fail when you follow the recipe and trust that the curdled mess you pour into the pan will become smooth, rich, and creamy as you stand and stir. Yum, beyond yum on absolutely any blueberry baked item.

    Highly recommended.

  • mexicanapatty | 10/01/2015

    Couldn't stop eating it was delicious. I used regular blueberries and doubled the amount. A big hit. I am now going to make with cranberries and orange.

  • butterscotch | 05/05/2014

    I've been a subscriber since 1996 and I think this is one of Fine Cooking's very best recipes. It's one that I make over and over, usually substituting cranberries and orange peel for the blueberries and lemon peel in the original. If you've ever wondered how bakeries make pound cakes with a crumb that is fine and tight as well as extremely moist, this is the recipe that provides the answer. It's the cream cheese.

  • SherryH55 | 01/03/2014

    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.

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