Moist Blueberry Pound Cake Recipe
A moist and delicious blueberry pound cake made with cream cheese and lots of fresh blueberries.
Servings: 8 servings
Calories: 363kcal
Ingredients
- 1 ¾ cups all purpose flour 210g
- 1 ½ teaspoons baking powder
- ½ teaspoon salt *see notes
- 4 tablespoons unsalted butter room temp / 57g
- 3 ounces cream cheese room temp / 6 tbsp. / 85g
- 1 cup sugar 200g
- 2 eggs
- 1 teaspoon vanilla *I use vanilla bean pasta
- ½ cup whole milk or half and half / 125mL
- 1 ½ cups fresh blueberries 200 - 230g
- Optional : vanilla glaze
Instructions
- Preheat oven to 350°F / 180°C / Gas mark 4.
- Butter and flour an 8x5 loaf pan
- Sift flour, baking powder and salt together, set aside.
- Using an electric mixer, beat butter and cream cheese together until light and fluffy, about 4 minutes.
- Add sugar and beat to combine. Scrape down bowl and add eggs, one a time, mixing thoroughly before adding in second egg.
- Add vanilla and milk, beat on low just to incorporate.
- Add flour mixture on low, beating just until mixture is almost incorporated, but not fully.
- Scrape down bowl, making sure to scrape the bottom of the bowl; beat on low for 30 seconds to mix well.
- Add 1/3 of the batter to the loaf pan. Smooth to make an even layer in the bottom of the pan.
- Then add blueberries to the remainder of the batter and gently fold berries into the mixture, using a rubber spatula.
- Add remaining batter to loaf pan and smooth the top.
- Bake for 60 - 70 minutes, or until a knife inserted comes out clean.
- Cool cake in pan for 10 minutes, then invert cake to release.
- Cool pound cake completely on wire rack. Glaze, if desired, once cooled.
Video
Notes
- Check cake after 55 minutes. Everyone's oven is a little different, so if your oven tends to run hot, check your cake a little earlier.
- For a super simple blueberry glaze: Purée 1/3 cup fresh blueberries and mix with 1 cup powdered sugar until smooth.
- A note on salt – Not all salt is created equal. A teaspoon of Diamond Crystal kosher salt weighs about 2.7 grams, Morton's kosher salt weighs a little over 5 grams for a teaspoon and table salt weighs 6 grams for a teaspoon. So, adjust accordingly, depending on what kind of salt you are using.
Nutrition
Serving: 1g | Calories: 363kcal | Carbohydrates: 51g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 330mg | Fiber: 1g | Sugar: 30g