Step-by-step instructions
- Preheat your oven to 350°F (175°C). Prepare a 10-inch bundt pan by greasing and flouring it.
- In a large mixing bowl, cream together the softened cream cheese, butter, and sugar until fluffy and light in color.
- Add the eggs, one by one, mixing well after each addition for a smooth batter.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Gradually add the dry mixture to the creamed mixture, mixing until just combined.
- Stir in the vanilla extract, lemon zest, and lemon juice. Gently fold in the blueberries, making sure not to crush them.
- Carefully pour the batter into your prepared bundt pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, checking for doneness with a toothpick inserted into the center—if it comes out clean, it’s done.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to serve Lemon Blueberry Cream Cheese Pound Cake
This dessert shines on its own, but it can also be paired beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch gathering, serve slices alongside a fresh fruit platter and steaming cups of coffee or tea. Adding a light dusting of powdered sugar on top adds a touch of elegance as well.
Keeping leftovers fresh
To ensure your Lemon Blueberry Cream Cheese Pound Cake remains fresh and delicious, follow these storage tips. Once completely cooled, wrap it in plastic wrap or store in an airtight container at room temperature for up to 3 days. If you anticipate not finishing it within that time, it’s best to freeze! Just slice it first for convenient portions. Place the slices in a freezer-friendly bag, and it can last up to three months in the freezer.
Always remember to thaw the slices in the refrigerator overnight for the best texture when you’re ready to enjoy them again.
Helpful cooking tips
For an even more flavorful cake, consider using fresh lemon juice and zest; the brightness of citrus will elevate the cake’s profile. Use room temperature ingredients (like eggs and cream cheese) for smooth mixing! Make sure to fold in the blueberries gently to avoid breaking them and turning your batter blue. A good tip is to toss the berries in a little flour before adding them to the batter to help prevent sinking.
Creative twists
Feeling adventurous? Try adding a hint of almond extract for a unique flavor profile. You can also substitute the blueberries with seasonal fruits like strawberries or raspberries for a different take. For an extra crunchy topping, sprinkle some slivered almonds or chopped walnuts over the batter before baking.
FAQs
How long does it take to prepare this cake?
Preparation usually takes about 20-30 minutes, with baking time around 60-70 minutes.
Can I substitute the cream cheese?
Yes! You can use light cream cheese or even Greek yogurt for a lighter version without sacrificing too much flavor.
How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, the cake is ready!
Can I make this cake dairy-free?
You can try using dairy-free cream cheese and butter, but the texture and flavor will vary slightly. Be cautious with ingredient substitutions to ensure a successful outcome.
This Lemon Blueberry Cream Cheese Pound Cake is not just a recipe; it’s an invitation to indulge in moments of sweetness. Happy baking!
