Blueberry Cream Cheese Swirl Pound Cake

Blueberry Cream Cheese Swirl Pound Cake is a rich, buttery cake layered with sweetened cream cheese and juicy blueberries. The thick pound cake base gives it a satisfying density, while the creamy swirl and bursts of berry flavor take it to the next level. It’s elegant, moist, and perfect for any occasion—from brunches to birthdays or an everyday indulgence.

Why You’ll Love This Recipe

I love how this cake combines the classic comfort of a pound cake with the added creaminess of cheesecake and the brightness of fresh or frozen blueberries. The cream cheese swirl adds a rich tang that balances beautifully with the sweet cake and juicy fruit. Plus, it looks stunning when sliced—perfect for impressing guests or treating myself to something a little extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pound Cake:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream or buttermilk

For the Cream Cheese Swirl:

• Cream cheese (softened)

• Granulated sugar

• Egg yolk

• Vanilla extract

For the Blueberry Layer:

• Fresh or frozen blueberries

• A little flour (to coat the berries and prevent sinking)

• Optional: lemon zest for brightness

Directions

1. I preheat the oven to 325°F and grease a bundt or loaf pan thoroughly, then lightly dust it with flour.

2. I whisk together the flour, baking powder, and salt in a bowl.

3. In a separate bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time, followed by the vanilla.

4. I mix in the dry ingredients, alternating with the sour cream, until just combined.

For the cream cheese swirl:
5. I blend cream cheese with sugar, egg yolk, and vanilla until smooth.

To assemble:
6. I pour half of the pound cake batter into the prepared pan, then spoon over the cream cheese mixture and swirl it gently with a knife.
7. I toss the blueberries in a little flour and sprinkle them evenly over the cream cheese layer.
8. I top with the remaining cake batter and smooth the surface.
9. I bake for 60–70 minutes, or until a toothpick comes out clean from the center.
10. I let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

This cake serves 10–12 slices. It takes around 1 hour 40 minutes total—20 minutes to prep and 60–70 minutes to bake, plus cooling time.

Variations

I sometimes use blackberries or raspberries instead of blueberries, or add a teaspoon of lemon zest to the batter for a citrus twist. A simple powdered sugar glaze drizzled on top adds a sweet finish and makes it extra pretty.

storage/reheating

I store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, I wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. I thaw at room temperature or gently warm a slice in the microwave before serving.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries all the time. I don’t thaw them first—just toss them in flour and fold them in gently.

Why do I need to coat the blueberries in flour?

Coating them in flour helps prevent them from sinking to the bottom of the cake during baking.

Can I make this in a loaf pan instead of a bundt pan?

Yes, I divide the batter between two loaf pans and reduce the baking time slightly—start checking around the 50-minute mark.

How do I know when the cake is done?

I insert a toothpick or skewer into the center—if it comes out clean or with just a few moist crumbs, it’s done.

Can I make this without the cream cheese swirl?

Yes, if I want a simpler pound cake, I skip the swirl and just fold the blueberries into the batter before baking.

Conclusion

Blueberry Cream Cheese Swirl Pound Cake is everything I love in a dessert—rich, moist, flavorful, and beautiful enough to share. The combination of buttery cake, creamy swirl, and juicy berries creates a slice that feels both homey and indulgent. It’s the kind of cake that keeps people coming back for seconds—and one I’ll happily make again and again.