Lemon Blueberry Pound Cake
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 40 mins
  • Filling:
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 1 egg yolk
  • ¼ teaspoon vanilla extract
  • 6 ounces blueberries, washed and dried
  • Cake:
  • ¼ cup turbinado sugar
  • 2¾ cups all purpose flour
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter, softened
  • 2½ cups sugar
  • 4 eggs
  • 1 cup sour cream
  • ½ teaspoon vanilla extract
  • zest of 1 lemon
  • ¼ cup lemon juice (1 to 1½ lemons)
  • confectioners sugar, for dusting
  1. Preheat the oven to 325˚.
  2. For the filling:
  3. Place cream cheese and sugar into a large mixing bowl. Beat until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Mix in egg yolk and vanilla.
  4. Remove from mixer and fold in blueberries. Set aside until needed.
  5. For the cake:
  6. Grease a 14 cup bundt pan. Sprinkle turbinado sugar all around inside of pan. Set aside.
  7. Whisk 2¾ cups flour and baking soda together in a small mixing bowl. Set aside.
  8. Cream the butter and sugar until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add the eggs, one at a time, until combined. Add the vanilla, lemon zest and lemon juice.
  9. On low speed, mix in one-half of the dry ingredients then add the sour cream. Add the remaining dry ingredients, scraping the bowl down in between additions.
  10. Spoon ½ of the batter into the pan. Carefully place the blueberry filling over the batter, trying not to touch the sides of the pan. Spoon the remaining cake batter over the filling.
  11. Bake at 325˚ for 1 hour and 15 minutes. Cool in the pan for 15 minutes before inverting onto a cooling rack. Cool completely before dusting with confectioners sugar.
Recipe by Desserts Required at https://www.dessertsrequired.com/lemon-blueberry-pound-cake