There’s something magical about the combination of blueberries and cream cheese, especially when baked into a moist, rich pound cake. This delightful treat brings together the tangy sweetness of blueberries with the creamy, luscious texture of cream cheese, creating a perfect harmony of flavors. Whether you’re looking for a show-stopping dessert for a special occasion or a comforting slice to enjoy with your afternoon tea, this blueberry cream cheese pound cake won’t disappoint.
Ingredients
To create a sensational blueberry cream cheese pound cake, we’ll break it down into three parts – the pound cake, the blueberry sauce, and the glaze. Each component complements the others for a perfect balance of flavors.
For The Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 2 1/4 cups all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
For The Blueberry Sauce
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 cup powdered sugar, sifted
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
This layout ensures that each component of the blueberry cream cheese pound cake is precisely prepared for an unforgettable baking experience.
Tools and Equipment
To create this delectable blueberry cream cheese pound cake, you’ll need a few essential tools and equipment. These items will ensure that your baking process is smooth and that the result is professional-quality.
Measuring Tools
Accurate measurements are key:
- Measuring Cups: For measuring dry ingredients like flour and sugar.
- Measuring Spoons: For smaller quantities of baking powder, salt, and vanilla extract.
- Liquid Measuring Cup: To measure milk precisely.
Mixing and Baking Tools
These tools will help blend and bake the cake:
- Stand Mixer or Hand Mixer: To cream the butter and sugar and blend the batter smoothly.
- Mixing Bowls: Two large bowls for mixing dry and wet ingredients separately.
- Spatula: To scrape the bowl and fold in the blueberries gently.
Baking Pans and Accessories
For baking and handling:
- Bundt Pan or Loaf Pan: A 9-inch bundt pan or two 9×5-inch loaf pans for baking the pound cake.
- Baking Spray or Grease: To prepare the baking pans and prevent sticking.
- Cooling Rack: To cool the cakes once they’re out of the oven.
Specialty Tools
For added precision and convenience:
- Zester: If you’re adding a citrus zest to enhance the flavor.
- Small Saucepan: For preparing the blueberry sauce.
- Whisk: To blend the glaze until smooth and pourable.
Using the right tools and equipment is just as important as following the recipe steps. With these on hand, you’ll be well-equipped to bake the most amazing blueberry cream cheese pound cake.
Directions
Ready to indulge in a slice of scrumptious blueberry cream cheese pound cake? Follow these simple steps to create the perfect treat.
Prepare The Pound Cake Batter
- Preheat the Oven: Set your oven to 325°F (163°C) to ensure it reaches the required temperature while you prepare the batter.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat 1 1/2 cups of unsalted butter (at room temperature) with 8 ounces of cream cheese (also at room temperature) until smooth and creamy. Gradually add 3 cups of granulated sugar, beating until light and fluffy.
- Add Eggs and Vanilla: Beat in 6 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 1 tablespoon of vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Do not overmix.
Make The Blueberry Sauce
- Cook Blueberries: In a small saucepan, combine 2 cups of fresh or frozen blueberries, 1/4 cup of granulated sugar, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest. Cook over medium heat, stirring occasionally until the blueberries break down and the sauce thickens, about 10-15 minutes.
- Cool the Sauce: Once thickened, remove from heat and let the blueberry sauce cool completely before use.
Bake The Pound Cake
- Layer Batter and Sauce: Grease and flour a 10-inch (25 cm) bundt pan. Pour half of the batter into the prepared pan. Spoon half of the blueberry sauce over the batter, swirling gently with a knife. Add the remaining batter and top with the remaining blueberry sauce, swirling again.
- Bake the Cake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool The Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Make The Glaze
- Mix Glaze Ingredients: In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. The glaze should be thick yet pourable.
- Adjust Consistency: If the glaze is too thick, add additional milk a teaspoon at a time until the desired consistency is reached.
- Glaze the Cake: Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides.
- Serve: Slice the blueberry cream cheese pound cake and serve it with additional fresh blueberries or a dollop of whipped cream for an extra touch of decadence.
Chef’s Tips and Variations
Chef’s Tips
- Room Temperature Ingredients: Ensure that all your ingredients, especially the butter, cream cheese, and eggs, are at room temperature. This helps achieve a smoother batter and even baking.
- Fresh Blueberries Matter: Although you can use frozen blueberries, fresh ones yield the best texture and flavor. If you opt for frozen, don’t thaw them; fold them into the batter while still frozen to prevent excessive bleeding.
- Cream Cheese Softness: Beat the cream cheese until it’s very smooth before incorporating it into the batter. This ensures that there are no lumps and the cream cheese is evenly distributed throughout the cake.
- Prevent Berry Sinking: To prevent blueberries from sinking to the bottom, toss them in a tablespoon of flour before mixing them into the batter. This little trick helps them stay suspended throughout the cake.
- Parchment Paper Line: Line your loaf pan or cake pan with parchment paper. It makes removing the cake easier and helps keep the sides clean.
- Cooling Well: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack. This helps set the structure and prevents breaking.
Variations
- Lemon Blueberry Pound Cake: Add the zest of one lemon to the batter and replace the vanilla extract with lemon extract for a zesty twist. The lemon adds a refreshing contrast to the sweet blueberries.
- Streusel Topping: For added texture and flavor, sprinkle a streusel topping before baking. Combine 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup melted butter until crumbly, then spread evenly over the batter.
- Mixed Berry: Substitute half of the blueberries with raspberries or blackberries. This mix of berries adds a delightful complexity of flavors and an extra burst of color.
- Glazed or Unglazed: For a simpler version, you can skip the glaze and serve the cake with a dusting of powdered sugar. Alternatively, create a citrus glaze by mixing powdered sugar with orange or lime juice instead of milk.
- Nuts Addition: Fold 1/2 cup of toasted pecans or walnuts into the batter along with the blueberries. Nuts add a lovely crunch and complement the creamy texture of the pound cake.
By following these tips and trying out some of these variations, you can ensure your blueberry cream cheese pound cake turns out perfect every time, whether you’re sticking to the classic recipe or experimenting with new flavors.
Serving and Storing
When serving the blueberry cream cheese pound cake, I love to start by cutting it into thick, generous slices. The dense, moist texture coupled with the burst of blueberries makes every bite delightful. To enhance the presentation and taste, I often sprinkle powdered sugar over the top or add a dollop of whipped cream on the side. This cake pairs wonderfully with a cup of hot tea or coffee, making it a comforting treat for any time of day.
For storing, it’s important to keep the cake fresh and flavorful. After it has completely cooled, wrap the pound cake tightly in plastic wrap or aluminum foil to prevent it from drying out. I usually store the wrapped cake in an airtight container or a resealable plastic bag.
Here are specific storage guidelines:
| Storage Method | Duration | Recommended Actions |
|---|---|---|
| Room Temperature | Up to 3 days | Keep wrapped tightly in plastic wrap |
| Refrigerated | Up to 1 week | Use airtight container or resealable bag |
| Frozen | Up to 3 months | Wrap in plastic wrap, then foil; thaw gradually |
When planning to freeze the cake, I recommend slicing it before wrapping. This way, you can easily defrost individual slices whenever you crave a piece. To retain the cake’s moisture, thaw it in the refrigerator overnight and let it come to room temperature before serving.
These storage tips ensure that your blueberry cream cheese pound cake remains just as delicious days later as it was fresh from the oven.
Nutrition Information
When enjoying a slice of blueberry cream cheese pound cake, it is essential to be aware of its nutritional content. Understanding this can help manage your dietary needs and ensure you’re making informed choices. Below is an approximate nutritional breakdown for one serving (one slice) of blueberry cream cheese pound cake.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Cholesterol | 80mg |
| Sodium | 210mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 1g |
| Sugars | 25g |
| Protein | 5g |
| Vitamin A | 10% Daily Value |
| Vitamin C | 2% Daily Value |
| Calcium | 6% Daily Value |
| Iron | 4% Daily Value |
This nutritional information can vary based on specific ingredients used and portion sizes. For those looking to reduce calories or fat content, consider substituting some ingredients with healthier alternatives, such as using low-fat cream cheese or reducing the amount of sugar. Enjoying this delightful treat in moderation can be a part of a balanced diet.
Conclusion
Creating a blueberry cream cheese pound cake is a rewarding experience that combines rich flavors with a touch of elegance. Whether you’re serving it for a special occasion or simply indulging in a sweet treat, this cake never disappoints. Remember to consider nutritional content and make ingredient adjustments if needed. Enjoy every bite and don’t hesitate to share this delightful recipe with friends and family. Happy baking!
