Indulge in our irresistible lemonglazed blueberry cream cheese pound cake Discover baking tips tech for this delightful moist treat
Total Time:1 hour 30 minutes
Yield:10 1x
Ingredients
Scale
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup fresh blueberries
2 cups powdered sugar
1/4 cup fresh lemon juice (more or less to reach desired consistency)
1 teaspoon lemon zest (optional, for extra flavor)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and cream cheese until light and fluffy.
Gradually add the sugar, beating until the mixture is smooth and creamy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with small amounts of flour and mixing until just combined.
Gently fold in the fresh blueberries.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth.
Once the cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.
