Description
Blueberry Cream Cheese Swirl Pound Cake combines buttery pound cake, tangy cream cheese filling, and sweet blueberries in a rich and beautiful loaf or bundt cake—perfect for brunch or dessert.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk or buttermilk
- For the cream cheese swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- For the blueberries:
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (to coat berries)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk, mixing just until smooth.
- In a separate bowl, mix cream cheese, sugar, egg, and vanilla until smooth.
- Toss blueberries with 1 tbsp flour to prevent sinking.
- Pour half the cake batter into the pan. Spoon in half the cream cheese mixture and swirl lightly. Sprinkle in half the blueberries.
- Repeat with remaining batter, cream cheese, and blueberries. Swirl the top gently.
- Bake for 60–70 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in pan 10–15 minutes, then transfer to wire rack to cool completely.
Notes
- Use a mix of berries or add lemon zest for variation.
- Don’t over-swirl to avoid sinking the cream cheese layer.
- Top with streusel before baking for extra crunch.
- Wrap and freeze individual slices for easy storage.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
