Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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 (13 reviews)

  • cherry | 04/11/2021

    I used 1.75 cups blueberries, otherwise I followed the recipe to the dot. I love the lemon and blueberries combination. Very tasty and fragrant. The cream cheese added a tangy deliciousness! It's a beautiful pound cake recipe!

  • camille1207 | 08/31/2019

    update on my last review - the egg taste faded after storing the bread airtight in the fridge for about a day, i got rave reviews from everyone that tried it. it's a great recipe but in my opinion it's best served 1-2 days after baking, the flavours develop and the texture gets perfect :) i will add a bit more blueberries next time.

  • camille1207 | 08/24/2019

    I had extremely high hopes for this bread after reading the reviews. I used Liberté cream cheese, and I mixed the blueberries with about 1 tbsp of the flour so they wouldn’t sink while baking. Otherwise I did everything as written. The texture is great - bakery shop material. Dense but moist and soft. However I find it tastes a lot like eggs... might just be personal preference, maybe that’s what pound cake is supposed to taste like? I mean there are 4 eggs in there... anyway, the texture and appearance are great, but the taste didn’t blow me away.

  • 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.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.