Cream Cheese & Wild Blueberry Pound Cake

Cream Cheese & Wild Blueberry Pound Cake
Photo by Scott Phillips


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

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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