Ingredients for Blueberry Cream Cheese Pound Cake
- 8 ounces (225g) softened cream cheese
- 1 cup (2 sticks) softened unsalted butter
- Granulated Sugar
- 4 large eggs
- All Purpose Flour
- Vanilla Extract
- Lemon Extract
- Frozen Blueberries
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How to Make Blueberry Cream Cheese Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 8 ounces (225g) softened cream cheese, 1 cup (2 sticks) softened unsalted butter, and 1 ¾ cups (350g) granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups (375g) all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 teaspoon vanilla extract and ½ teaspoon lemon extract.
- Gently fold in 2 cups (250g) fresh or frozen blueberries.
- Pour batter into the prepared bundt pan.
- Bake at 350°F (175°C) for 30 minutes. Reduce oven temperature to 325°F (165°C) and bake for an additional 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
150 g
Sugar
2617g
Fat
1143g
Carbs
316g
