Blueberry Cream Cheese Pound Cake

April 25, 2018
Created by Harmons
1 hour 5 minutes
Serves 8-10
  • Cake
  • 5 Tbsp unsalted butter, softened
  • 4 oz cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 Tbsp grated lemon zest
  • 2 tsp vanilla bean paste or extract
  • 2 cups blueberries
  • 3 cups unbleached all-purpose flour, divided
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • Glaze
  • 1 1/4 cups powdered sugar, sifted
  • 1 tsp fresh thyme leaves
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest

Preheat oven to 350°. Grease and flour a 10” (10-cup) bundt cake pan.

To make the cake, in the bowl of a stand mixer fitted with the paddle attachment, beat together butter, cream cheese, and sugar until smooth. Add eggs, one at a time, beating well between each addition. Add lemon zest and vanilla and beat until combined.

In a small bowl, add blueberries and 2 tablespoons of flour from 3 cups and toss until blueberries are well coated in flour. Set aside.

In a bowl, sift together remaining flour, baking powder, baking soda, and salt. Alternately add dry ingredients and sour cream to batter, beating between each addition. Using a spatula, fold in blueberries then transfer batter to prepared cake pan.

Bake until a toothpick inserted into cake comes out clean, about 50 minutes. Allow cake to cool for 10 minutes in pan before inverting it onto a baking rack to cool completely.

To make the glaze, in a small bowl, whisk together powdered sugar, thyme, lemon juice, and lemon zest until smooth. Once cake has cooled completely, pour on glaze.