Blueberry Cream Cheese Pound Cake

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware - the smell will torture you as you're waiting!


  1. Cream together the cream cheese, butter and sugar.
  2. Add the eggs, one at a time, beating well after each egg.
  3. Add the flour, one-cup at a time, beating well after each cup.
  4. Add vanilla and lemon extracts; beat well.
  5. Fold in the blueberries.
  6. Pour the batter into a greased and floured Bundt pan.
  7. Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
  8. Test the cake, and bake a little longer if needed.
Most Helpful

Incredibly dense and moist. Now this is what an old fashioned pound cake should be! Just like the ones I remember at all the bake sales and at Grandmother's. Used fresh blueberries and the zest and juice of a lemon. Will definitely keep this recipe and use it throughout blueberry season! Thanks for such a great recipe with so much old fashioned flavor and fantastic texture.

J Ayers June 05, 2009

Wonderful cake. The only change I made, was to double the amount of berries.

Ant April 13, 2004

We doubled the amount of blueberries and baked it 15 minutes longer. It is a beautiful looking cake.

May I Have That Recipe May 13, 2014

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