If you love bright citrus desserts with rich buttery texture, this Lemon Blueberry Cream Cheese Pound Cake is the perfect treat.

The cream cheese gives the cake an incredibly moist and tender crumb, while fresh lemon and juicy blueberries create the perfect balance of sweet and tangy flavor.

It’s a bakery-style cake that’s elegant enough for brunch yet simple enough to enjoy with a cup of coffee.

🍋 Why You’ll Love This Recipe

Ultra moist and buttery texture
Bright lemon flavor
Juicy bursts of blueberries
Perfect for brunch or dessert
Bakery-style presentation
Great for holidays or gatherings

This cake tastes even better the next day as the flavors deepen.

🧁 Ingredients You’ll Need

For the Pound Cake

1 cup unsalted butter, softened
8 oz cream cheese, softened
1 ½ cups sugar
4 large eggs
2 teaspoons vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup fresh blueberries

For the Lemon Glaze (Optional)

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

👩‍🍳 How to Make Lemon Blueberry Cream Cheese Pound Cake

Step 1: Preheat the Oven

Preheat oven to 325°F (165°C).

Grease a 9×5-inch loaf pan.

Step 2: Cream Butter & Cream Cheese

In a large bowl, beat butter and cream cheese until smooth and creamy.

Add sugar and beat until light and fluffy.

Step 3: Add Eggs & Flavor

Add eggs one at a time, mixing well after each.

Mix in:

Vanilla extract
Lemon juice
Lemon zest

Step 4: Mix Dry Ingredients

In another bowl, whisk together:

Flour
Baking powder
Salt

Gradually add to the batter and mix until just combined.

Step 5: Fold in Blueberries

Toss blueberries in 1 tablespoon flour (to prevent sinking).

Gently fold them into the batter.

Step 6: Bake

Pour batter into prepared loaf pan.

Bake 60–70 minutes, until a toothpick inserted in the center comes out clean.

Step 7: Add Lemon Glaze

Whisk powdered sugar, lemon juice, and zest until smooth.

Drizzle over cooled cake.

🔥 Tips for Perfect Pound Cake

Use room temperature ingredients.
Do not overmix the batter.
Toss blueberries in flour to prevent sinking.
Bake low and slow for best texture.

🫐 Easy Variations

Add white chocolate chips
Add almond extract
Use raspberries instead of blueberries
Add lemon cream cheese frosting

🥡 Storage Tips

Room Temperature:
Store up to 3 days in airtight container.

Refrigerator:
Up to 5 days.

Freezer:
Freeze slices up to 2 months.

❓ Frequently Asked Questions

Can I use frozen blueberries?

Yes — use them frozen and do not thaw.

Why is pound cake dense?

Overmixing or cold ingredients can cause dense texture.

Can I make this in a bundt pan?

Yes — bake 70–80 minutes.

Can I reduce the sugar?

Yes, but it may affect texture slightly.

💡 Pro Tip for Bakery Flavor

Rub the lemon zest into the sugar before mixing to release extra citrus oils.

Final Thoughts

This Lemon Blueberry Cream Cheese Pound Cake is:

✔ Moist
✔ Buttery
✔ Bright with lemon flavor
✔ Packed with juicy berries
✔ Perfect for brunch or dessert

It’s a simple but elegant cake that always impresses. 🍋🫐