Guys, you’re gonna need a new dessert recipe for summer, and this Wild Blueberry Lemon Cream Cheese Pound Cake is it! It’s light, fresh, and fruity, but rich and delicious at the same time. Also – wild blueberries just taste like summer so treat yourself!
Even though I don’t make a habit of eating dessert, you’ve gotta treat yourself occasionally, right? I actually don’t think dessert is that bad, as long as it’s every once in a while, you keep an eye on how much you eat, AND you use healthy ingredients in your recipe. That’s why I love a dessert that features wild blueberries. They are one of the healthiest little fruits you can eat.
Tiny, intensely blue, wild blueberries are actually more nutritious than the larger, lighter colored, cultivated blueberries that you commonly find in the produce department at the grocery store. Their deep color comes from anthocyanin, a powerful antioxidant that has anti-inflammatory properties, which may help prevent many chronic diseases. In fact, research shows that wild blueberries may be beneficial for the brain, heart and eyes, and they may help prevent urinary tract infections, diabetes, and cancer. That’s a lot of healthy!
Wild blueberries also have a more intense blueberry flavor than cultivated blueberries. Really – do a side by side taste test and compare for yourself.
I also love these little berries because they have less water, which means they freeze better and they give you much better results in baking, as evidenced in this beautiful (and delicious, if I do say so myself) pound cake.
Here’s a fun fact: wild blueberries are only harvested commercially in the late summer from fields in Maine, eastern Canada an Quebec. The must grow like crazy there, because luckily for us, they’re available in the frozen fruit section all year round, and pretty much everywhere in the country.
If you want to really dress up this dessert, add the lemon glaze and the blueberry sauce. If you’re short on time or energy, it will still taste rich, moist and full of flavor on its own.
- 3 cups flour
- 1 teaspoon salt
- 6 large eggs room temperature
- 2 teaspoons vanilla
- 1 tablespoon fresh lemon juice
- zest from 1 lemon
- 3 cups sugar
- 1 1/2 cups unsalted butter softened
- 8 ounces Greek cream cheese softened
- 1 1/2 cups frozen wild blueberries
- 1/2 cup confectioners sugar
- 1-2 tablespoons fresh lemon juice
- 2 cups wild blueberries
- 1/4 cup limoncello lemon liqueur
- 1 teaspoon cornstarch mixed with 1/4 cup cold water
Adjust oven rack to middle position, and preheat oven to 325 degrees. Spray and lightly flour a 12-cup non-stick Bundt pan.
Combine flour and salt in a bowl.
Whisk eggs, vanilla, lemon juice and zest in a separate bowl.
Using a stand mixer with a paddle, beat butter, cream cheese and sugar on medium-high speed for about 3 minutes, or until fluffy. Reduce speed to low and slowly add egg mixture until blended. Add flour mixture in 3 additions, scraping down sides of the bowl as needed.
Give batter a final stir by hand, and fold in wild blueberries.
Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, about one hour 20-30 minutes. Cool cake in pan for 20 minutes. Since ovens can vary, check for doneness with a toothpick.
Gently remove cake from pan, and let cool completely, about 2 hours.
Mix confectioners sugar with 1 tablespoon fresh lemon juice until well blended. If necessary, add up to an additional tablespoon of lemon juice to thin to desired consistency.
Spoon glaze over cake when it is completely cool, letting it run down the sides.
Pour wild blueberries and limoncello into a small saucepan and bring to a boil. Reduce heat to a simmer, and add cornstarch-water mixture. Stir well until mixture thickens slightly. Cool.
Serve cake with wild blueberry sauce spooned over slices if desired.
Cake can be wrapped in plastic or stored in an airtight container at room temperature for 3-4 days.
Nutrition information is for glazed cake only.
Have you ever tried wild blueberries? Or picked them?