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Wild Blueberry Lemon Cream Cheese Pound Cake

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!

 

 

Wild Blueberry Lemon Cream Cheese Poundcake|Craving Something Healthy

 

 

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 and antioxidants|Craving Something Healthy
Wild Blueberries are off the charts in terms of antioxidants!

 

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.

 

 

Wild Blueberry Lemon Cream Cheese Poundcake|Craving Something Healthy

 

 

 

Treat yourself to your new favorite summer dessert! It's full of good-for-you antioxidants from wild blueberries. Wild Blueberry Lemon Cream Cheese Pound Cake|Craving Something Healthy

 

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.

 

Wild Blueberry Lemon Cream Cheese Poundcake|Craving Something Healthy

Wild Blueberry Lemon Cream Cheese Pound Cake

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Servings: 14 servings
Author: Craving Something Healthy

Ingredients

Pound Cake

  • 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

Lemon Glaze

  • 1/2 cup confectioners sugar
  • 1-2 tablespoons fresh lemon juice

Wild Blueberry Lemon Sauce (optional)

  • 2 cups wild blueberries
  • 1/4 cup limoncello lemon liqueur
  • 1 teaspoon cornstarch mixed with 1/4 cup cold water

Instructions

  • 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.

For Glaze

  • 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.

For Wild Blueberry Lemon Sauce (optional)

  • 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.

Notes

Nutrition information is for glazed cake only.
Did you make this recipe?Tell me @CravingSomethingHealthy!

Have you ever tried wild blueberries?  Or picked them?

Eat well!

 

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7 Comments

    1. Hi Lisa, I’m so sorry it didn’t work! I’ve made this a few times and it’s very moist, but I’ve never found that it doesn’t bake. Pound cake does have quite a bit of sugar – you could cut it back a bit but I wouldn’t use less than 2 1/2 cups because it’s a large cake. Maybe the blueberries were too watery? I usually use the little frozen wild berries because they have less water.

    1. Hi Marilyn – I just use regular all purpose flour for baking. I like King Arthur. Thanks for visiting. Let me know if you try the recipe!

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