Lemon Blueberry Cream Cheese Pound Cake is a delightful dessert that’s sure to take center stage at any gathering. I first stumbled upon this recipe during a sunny afternoon when I craved something sweet yet refreshing. The combination of tangy lemon and juicy blueberries creates an irresistible flavor profile that feels like a celebration of summer in every bite. Whether it’s for a weekend brunch, a potluck, or just a simple family dinner, this cake is the perfect companion for any occasion.

Why you’ll love this dish

You’ll fall head over heels for this Lemon Blueberry Cream Cheese Pound Cake for several reasons. First, it combines two beloved flavors—lemon and blueberries—creating an experience that’s both refreshing and indulgent. Plus, the cream cheese adds a moist richness that elevates this cake beyond the ordinary. It’s a fantastic choice for both special celebrations and everyday delights.

Imagine serving this cake at a family gathering where it becomes the star of the dessert table, or perhaps enjoying a slice with your morning coffee—it fits seamlessly into both scenarios. It’s also incredibly easy to make, making it a great choice for bakers of all skill levels.

"This lemon blueberry cake gave my usual pound cake recipe a delightful twist! The blueberries burst with flavor, and the cream cheese made it so moist. My family devoured it in one sitting!" — Emily H.

Preparing Lemon Blueberry Cream Cheese Pound Cake

This cake may sound fancy, but it’s wonderfully simple to whip up! You begin by preheating your oven and preparing your bundt pan. Next, you’ll blend cream cheese, butter, and sugar until fluffy—this step is crucial for achieving that light texture we adore! After mixing in your eggs, it’s time to combine the dry ingredients. The final addition of lemon juice, zest, and blueberries gives the cake its vibrant personality. Follow these steps closely, and you’ll have a show-stopping dessert ready to impress.

What you’ll need

Gather these items before you start baking:

• 1 cup cream cheese, softened
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (freshly grated)
• 1/4 cup lemon juice (freshly squeezed)
• 1 cup blueberries (fresh or frozen)

Feel free to use light cream cheese if you’re looking for a lighter option. You could also replace the blueberries with raspberries or chopped strawberries for a delicious twist.