Simple Recipes for Blueberry Cream Cheese Pound Cake Ii for Beginners

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2 min read

Blueberry cream cheese pound cake ii –Today, I’m excited to share a delightful recipe for a Blueberry Cream Cheese Pound Cake with Lemon Honey Glaze. This scrumptious cake combines the richness of cream cheese with the freshness of blueberries, all topped off with a sweet and tangy glaze. Perfect for a casual gathering or as a sweet treat for yourself, this cake is sure to impress everyone!

Blueberry Cream Cheese Pound Cake with Lemon Honey Glaze

Here is the beautiful cake that we’ll be making:

Blueberry Cream Cheese Pound Cake with Lemon Honey Glaze

Ingredients

To make this delightful pound cake, you will need the following ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or frozen, if out of season)

Lemon Honey Glaze Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons honey
  • 2 tablespoons lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  4. Add the granulated sugar to the cream cheese and butter mixture, beating until well combined.
  5. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  7. Gently fold in the fresh blueberries so they distribute evenly throughout the batter.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Meanwhile, prepare the lemon honey glaze by whisking together the powdered sugar, honey, and lemon juice until smooth.
  11. Once the cake has cooled completely, drizzle the glaze over the top. Slice and serve!

This Blueberry Cream Cheese Pound Cake is not only visually appealing but also melts in your mouth. Enjoy a slice with your morning coffee or as a dessert after dinner!