Description
A rich and moist pound cake swirled with sweet cream cheese filling and juicy blueberries, perfect for dessert or coffee time.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 cup fresh or frozen blueberries
- 1 tbsp all-purpose flour (for blueberries)
Instructions
- Preheat oven to 325°F (165°C) and grease a loaf pan.
- Whisk together flour, baking powder, and salt.
- Cream butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Mix in vanilla extract.
- Gradually add dry ingredients and mix until just combined.
- In a separate bowl, mix cream cheese and powdered sugar until smooth.
- Toss blueberries with 1 tablespoon flour.
- Pour half of the cake batter into the loaf pan.
- Spoon cream cheese mixture over batter and sprinkle with blueberries.
- Top with remaining cake batter and gently swirl with a knife.
- Bake for 65–75 minutes until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack.
Notes
- If using frozen blueberries, do not thaw before using.
- Cover loosely with foil if browning too quickly.
- Store refrigerated for best freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American