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Wild Blueberry Lemon Cream Cheese Poundcake|Craving Something Healthy

Wild Blueberry Lemon Cream Cheese Pound Cake

Servings 14 servings
Author Craving Something Healthy


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


  • 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.


Nutrition information is for glazed cake only.
[nutrition-label id=4202]