Blueberry Cream Cheese Pound Cake


  • 8 ounces cream cheese
  • 1 1/2 cups (3 sticks) butter
  • 3 cups granulated sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 cup frozen blueberries


  1. Cream together the cream cheese, butter and sugar.
  2. Add the eggs, one at a time, beating well after each egg.
  3. Add the flour, one-cup at a time, beating well after each cup.
  4. Add vanilla and lemon extracts; beat well.
  5. Fold in the blueberries.
  6. Pour the batter into a greased and floured Bundt pan.
  7. Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 50 minutes.
  8. Test the cake, and bake a little longer if needed.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!