This Cream Cheese Pound Cake is a long time family favorite. I decided to take it up a notch by adding fresh blueberries from the Farmers’ Market and a Lemon Honey Glaze.
Last year for Christmas, I made Cream Cheese Pound Cakes for all our neighbors and delivered them in adorable snowflake tins with satin ribon. Adding berries and citrus makes this dense cake a summertime favorite too!
Perfect for dessert or even breakfast, it makes a great gift or, heck, just make it for yourself and sit down with a big fork.
Blueberry Cream Cheese Pound Cake with Lemon Honey Glaze
1 1/2 cups (3 sticks) butter, room temperature
8 ounces cream cheese, room temperature
3 cups sugar
6 eggs, room temperature
3 cups flour
1 teaspoon salt
1/4 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon almond extract
quart of blueberries, washed and allowed to dry
Lemon Honey Glaze
1 cup confectioners’ sugar
juice from 1 lemon
1 Tablespoon honey
zest from one lemon
Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan. In an electric mixture with a paddle attachment, cream the butter and cream cheese until smooth. Add the sugar gradually, beating until fluffy. Add the eggs, one at a time, beating well after each. Add 2 cups of flour, salt, buttermilk, vanilla and almond extract. Mix until just incorporated.
In a separate bowl, toss blueberries in one cup of flour until all are coated. With a rubber spatula, fold blueberry/flour mixture into pound cake batter until just combined.
Pour into the prepared pan. Bake for 1 hour and 20 minutes or until wooden pick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes and then invert onto a serving plate.
To make glaze, whisk together confectioners’ sugar and lemon juice until smooth. Add honey and whisk until combined. Just before serving, pour glaze over top of cake and garnish with lemon zest.