Cream Cheese And Blueberry Pound Cake Recipe

Name: Cream Cheese And Blueberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6-3/4 oz. (1-1/2 cups) all-purpose unbleached flour; 1/2 tsp. baking powder; 1/2 tsp. salt; 3 oz. cream cheese, at room temperature (I like Philadelphia brand); 4 oz. (1/2 cup) unsalted butter, slightly soft (70u00b0F); 1-1/2 cups sugar; 4 large eggs, at room temperature; 1 tsp. pure vanilla extract; 1 tsp. grated lemon zest; 1 cup wild blueberries

Servings: persons

6-3/4 oz. (1-1/2 cups) all-purpose unbleached flour
1/2 tsp. baking powder
1/2 tsp. salt
3 oz. cream cheese, at room temperature (I like Philadelphia brand)
4 oz. (1/2 cup) unsalted butter, slightly soft (70u00b0F)
1-1/2 cups sugar
4 large eggs, at room temperature
1 tsp. pure vanilla extract
1 tsp. grated lemon zest
1 cup wild blueberries

1
Heat the oven to 325u00b0F. Spray a loaf pan that's about 8 x 5 x 3 inches with a nonstick coating.
2
Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. With the mixer on low, add the flour, vanilla, and lemon zest, and mix until almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and mix just until the batter is well blended and smooth, taking care to scrape the bowl's bottom and sides. Gently fold in the berries.
3
Scrape the batter into the loaf pan and bake in the middle of the oven until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 60 to 65 minutes if using fresh berries, 75 t

1087

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6-3/4 oz. (1-1/2 cups) all-purpose unbleached flour, 1/2 tsp. baking powder, 1/2 tsp. salt, 3 oz. cream cheese, at room temperature (I like Philadelphia brand), and more.

Yes, Cream Cheese And Blueberry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream Cheese And Blueberry Pound Cake

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