Name: Blueberry Cream Cheese Pound Cake with a Rich, Dense Texture
Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup sour cream or buttermilk; 8 oz cream cheese, softened; ¼ cup granulated sugar; 1 egg yolk; ½ tsp vanilla extract; 1 ½ cups fresh or frozen blueberries; 1 tbsp all-purpose flour (to coat berries); 1 tsp lemon zest (optional)

Description

This blueberry cream cheese pound cake has a rich, dense crumb that slices cleanly and holds its shape beautifully. A smooth cream cheese swirl and juicy blueberries add contrast and balance, making it ideal for make-ahead baking. It works equally well as a breakfast loaf, afternoon treat, or simple dessert.

Ingredients

Scale

Cake Batter

2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup sour cream or buttermilk

Cream Cheese Swirl

8 oz cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract

Blueberry Layer

1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour (to coat berries)
1 tsp lemon zest (optional)

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Instructions

Preheat the oven to 325°F (160°C). Grease and flour a bundt or loaf pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients alternately with the sour cream (or buttermilk), starting and ending with the flour mixture. Mix just until combined.
In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth.
In another bowl, toss the blueberries with 1 tablespoon flour to coat evenly.
Pour half of the cake batter into the prepared pan. Spoon the cream cheese mixture over the batter and gently swirl with a knife. Sprinkle blueberries evenly over the cream cheese layer.
Top with the remaining batter and smooth the surface gently.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, then turn out onto a wire rack and cool completely before slicing.

Notes

Use room-temperature butter, eggs, and cream cheese for smooth mixing.
Do not overmix once the flour is added to maintain a tender but dense crumb.
Frozen blueberries can be used directly from the freezer after coating with flour.
Allow the cake to cool fully before slicing for the cleanest layers and best texture.