Blueberry Cream Cheese Swirl Pound Cake

Blueberry Cream Cheese Swirl Pound Cake is a rich, indulgent dessert that combines the classic texture of pound cake with creamy ribbons of cheesecake and bursts of juicy blueberries. I love how this cake balances tangy cream cheese, sweet blueberries, and buttery cake in every single bite—it’s beautiful, flavorful, and always a crowd-pleaser.

Why You’ll Love This Recipe

I love this recipe because it turns a traditional pound cake into something extra special. The cream cheese swirl adds a luscious texture, while the blueberries bring a fruity brightness that cuts through the richness. It looks stunning when sliced, with its vibrant swirls and golden crumb, and it’s perfect for brunch, dessert, or even gifting during the holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Whole milk or buttermilk

For the cream cheese swirl:

• Cream cheese, softened

• Granulated sugar

• Egg

• Vanilla extract

For the blueberries:

• Fresh or frozen blueberries

• A little flour (to prevent sinking)

Directions

1. I preheat the oven to 325°F and grease a 9×5-inch loaf pan or a bundt pan, then dust it lightly with flour.

2. In one bowl, I whisk together the flour, baking powder, and salt.

3. In another bowl, I beat the butter and sugar until light and fluffy, then mix in the eggs one at a time and add vanilla.

4. I alternate adding the dry ingredients and milk, mixing just until smooth.

5. In a separate bowl, I mix the cream cheese, sugar, egg, and vanilla until smooth and creamy.

6. I toss the blueberries with a spoonful of flour to keep them from sinking.

7. I pour half the cake batter into the pan, spoon in half the cream cheese mixture and swirl lightly, then sprinkle in half the blueberries. I repeat the layers and swirl the top lightly again.

8. I bake for 60–70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

9. I let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields about 10–12 slices. It takes around 20 minutes to prep and 60–70 minutes to bake, depending on the pan used.

Variations

Sometimes I use a mix of berries like raspberries and blueberries. I’ve also added lemon zest to the batter or cream cheese filling for a citrusy note. If I want a little crunch, I top it with a brown sugar streusel before baking.

Storage/Reheating

I store the cake tightly wrapped at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, I slice and wrap each piece individually. To reheat, I warm slices gently in the microwave for 15–20 seconds or let them come to room temperature naturally.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer—just toss them in flour and fold in gently to avoid streaking.

Why did my cream cheese sink?

Swirling too deeply can cause it to settle at the bottom. I gently swirl the top layers only for a more even distribution.

Can I use low-fat cream cheese?

I prefer full-fat for the best texture, but low-fat can work if needed—the swirl may be slightly thinner.

What kind of pan works best?

I usually use a loaf or bundt pan, but it also works in a 9-inch springform pan. Just adjust the bake time as needed.

Can I skip the swirl and just mix everything?

Technically yes, but I love the look and texture of distinct swirls. It really elevates the cake visually and flavor-wise.

Conclusion

Blueberry Cream Cheese Swirl Pound Cake is a rich, moist, and visually stunning dessert that blends buttery cake with tangy cream cheese and sweet blueberries. I love how it tastes as good as it looks, and how it turns simple ingredients into something truly memorable. Whether I’m making it for guests or just treating myself, it’s a recipe I come back to again and again.