Blueberry Cream Cheese Pound Cake

"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!"
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by bakingsg36 photo by bakingsg36
photo by Shelsea B. photo by Shelsea B.
photo by Baby Kato photo by Baby Kato
Ready In:
1hr 50mins
1 pound cake




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

Questions & Replies

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  1. jainaellis_10113235
    Why is there no baking soda or powder? Mine is still baking. guess we will see how it turns out.
  2. sjpermenter
    Should you use salted or unsalted butter?
  3. Lisa M.
    Ok, I made this cake and 2/3's in i realized it didn't call for baking powder and/or baking soda... So I thought maybe because it calls for 6 eggs (to help rise), however, when it was done (smelled WONDERFUL) I took it out , let it cool and it was very heavy and dense... Could've used it as as a lead sinker on a fishing line.... Please advise. TIA
  4. burrell.cynth
    I have noticed that the recipe doesn't use baking powder or baking soda. Why not?
  5. Pamela W.
    Do you preheat the oven?


  1. May I Have That Rec
    We doubled the amount of blueberries and baked it 15 minutes longer. It is a beautiful looking cake.
  2. Ant5291
    Wonderful cake. The only change I made, was to double the amount of berries.
  3. J Ayers
    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.
  4. carolinafan
    I also added more blueberries; the more the better I thought. The cake was very dense. Hubby likes cakes with no frosting so this was perfect for him. Had to bake it about 15 minutes longer. Thanks for sharing this.
  5. Khandi Howard
    Really good cake with a velvety texture. I also used more berries than the recipe called. I will definitely make this cake again.


  1. Diane D.
    This cake is awesome.I did use extra blueberries and swans cake flour instead of all purpose.
  2. Maanita S.
    I doubled the blueberries. I also dyed half the batter purple and layered it in the pans, just for fun. :)



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