Cream Cheese & Wild Blueberry Pound Cake

Cream Cheese & Wild Blueberry Pound Cake
Photo by Scott Phillips


  • 4 oz. (½ cup) unsalted butter, slightly soft (70°F)
  • 1 cup wild blueberries
  • 1 tsp. pure vanilla extract
  • 6-¾ oz. (1-½ cups) all-purpose unbleached flour
  • 3 oz. cream cheese, at room temperature (I like Philadelphia brand)
  • ½ tsp. baking powder
  • 1 tsp. grated lemon zest
  • + 3 more ingredients
    • ½ tsp. salt
    • 1-½ cups sugar
    • 4 large eggs, at room temperature

Heat the oven to 325°F. Spray a loaf pan that’s about 8 x 5 x 3 inches with a nonstick coating. Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the cream cheese and butter until very pale and littl...

View full recipe at Fine Cooking


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