Ingredients
- Pound Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream or buttermilk
- Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- Blueberry Layer:
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp all-purpose flour (to coat berries)
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla.
- Mix in dry ingredients alternately with sour cream (or buttermilk), starting and ending with flour. Mix just until combined.
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Toss blueberries with 1 tbsp flour to prevent sinking.
- Assemble: Pour half the cake batter into the pan. Spoon cream cheese mixture on top and swirl gently with a knife. Sprinkle blueberries evenly over cream cheese. Top with remaining batter and smooth surface.
- Bake 60–70 minutes, until a toothpick comes out clean.
- Cool in pan 15 minutes, then turn out onto a wire rack to cool completely.
Notes
- Frozen blueberries work fine—do not thaw before adding.
- Lemon zest brightens the flavor and pairs beautifully with blueberries.
- For extra sweetness, drizzle with a powdered sugar glaze once cooled.
- Loaf pan variation: divide batter into two pans and bake 50–55 minutes.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 360
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
