Blueberry Cream Cheese Pound Cake

Featuring a ribbon of blueberry sauce swirled into the cake, this Blueberry Cream Cheese Pound Cake is a fun and tasty treat! Bake one today!

Featuring a ribbon of blueberry sauce swirled into the cake, this Blueberry Cream Cheese Pound Cake is a fun and tasty treat!  Bake one today!

For some reason, I almost always make pound cakes in a Bundt pan. I have no idea why. Perhaps it was because my mother always did it that way. Perhaps it’s because Bundt pans just look cool. Whatever the reason, if I’m hankering for a good pound cake, I almost always reach for the Bundt pan.

Featuring a ribbon of blueberry sauce swirled into the cake, this Blueberry Cream Cheese Pound Cake is a fun and tasty treat! Bake one today!

Not this time. This time I decided to grab 2 loaf pans for this Blueberry Cream Cheese Pound Cake. There was no real rhyme or reason. I just saw the loaf pans, and I thought “Hmm, let’s mix it up this time!” Could you use a Bundt pan? Sure. (You might have to adjust the baking time, though.) Will it taste the same? Absolutely – this is one delicious pound cake recipe!

Blueberry Cream Cheese Pound Cake

For this pound cake, I used a trick that I learned about several years ago – replace some of the butter with cream cheese. The cream cheese adds a richness of flavor. In fact, I shared this Cream Cheese Pound Cake recipe a while back – I highly recommend that one if you’re looking for a classic pound cake!

Featuring a ribbon of blueberry sauce swirled into the cake, this Blueberry Cream Cheese Pound Cake is a fun and tasty treat! Bake one today!

For this version, I decided to get a little creative and add a blueberry twist. I thought about adding a bunch of blueberries directly into the batter, but I ended up going with a swirled approach instead. Instead of going straight into the batter, the blueberries get cooked down into a blueberry sauce. That sauce is then swirled into the pound cake batter. It’s a fun way to mix things up a bit!

Baker’s note: Make sure to swirl the sauce into the batter fully. For the 2nd of these 2 Blueberry Cream Cheese Pound Cakes, I tried to go with a more ‘layered’ approach instead of the swirled approach. I thought that might be a fun look. The problem was the pound cake ended up “peeling apart” in layers instead of holding together.

Featuring a ribbon of blueberry sauce swirled into the cake, this Blueberry Cream Cheese Pound Cake is a fun and tasty treat! Bake one today!

More specifically, the entire top of the pound cake came off and left the blueberry sauce and bottom of pound cake still in the pan. It was still edible (and delicious), but it didn’t have the same visual appeal. So make sure to swirl the sauce into that batter!

If you’re looking for one heck of a tasty pound cake recipe, then put this one on the list! The blueberry sauce swirled into the cake is a fun twist, and this pound cake was enjoyed by everyone here in our house. In fact, Robbie took a bite and told me, “Dad, you make a mean pound cake!” Haha. I hope you enjoy this pound cake as much as we did!

Featuring a ribbon of blueberry sauce swirled into the cake, this Blueberry Cream Cheese Pound Cake is a fun and tasty treat! Bake one today!

Did you make this Blueberry Cream Cheese Pound Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Featuring a ribbon of blueberry sauce swirled into the cake, this Blueberry Cream Cheese Pound Cake is a fun and tasty treat! Bake one today!

Blueberry Cream Cheese Pound Cake

Featuring a ribbon of blueberry sauce swirled into the cake, this Blueberry Cream Cheese Pound Cake is a fun and tasty treat! Bake one today!
5 from 1 vote
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 5 minutes
Servings: 24 servings
Calories: 334kcal

Ingredients

For the Blueberry Sauce

  • cups blueberries fresh or frozen and thawed
  • 3 Tbsp water
  • Tbsp cornstarch
  • ¼ cup granulated sugar
  • ½ tsp vanilla extract
  • pinch ground cinnamon

For the Pound Cake

  • 8 oz. cream cheese room temperature
  • 1 cup unsalted butter room temperature
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 1 Tbsp vanilla extract
  • cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup heavy whipping cream

Instructions

For the Blueberry Sauce

  • Using a food processor or mini-chopper, pulse the blueberries until smooth, about 1 minute.
  • Using a small bowl, whisk together the water and cornstarch; set mixture aside. (Note: If using fresh blueberries, increase amount of water to ⅓ cup.)
  • Using a small saucepan, add pureed blueberries, sugar, vanilla and cinnamon. Whisk in the cornstarch mixture (from above).
  • Place saucepan over medium-high heat and bring mixture to a boil, stirring often.
  • Let boil for 1 minute, stirring constantly.
  • Remove saucepan from heat and let sauce cool completely.

For the Pound Cake

  • Preheat oven to 325°F.
  • Spray (2) 8”x4” loaf pans with nonstick baking spray; set pans aside.
  • Using an electric mixer, add cream cheese and butter; mix on medium speed for 2-3 minutes, or until smooth.
  • Add granulated sugar; mix for 3-4 minutes, or until light and fluffy.
  • Add eggs two at a time, mixing after each addition until well combined.
  • Add vanilla extract; mix until well combined.
  • Using a separate bowl, whisk together flour, baking powder and salt. Add half of the flour mixture to the butter mixture; mix on low speed until well combined.
  • Add cream; mix on low speed until well combined.
  • Add remaining flour; mix on low speed until well combined.
  • Transfer half of the batter into a medium bowl; set aside.
  • Transfer ⅓ of the remaining batter into one of the prepared loaf pans. Spoon ¼ cup of the blueberry sauce into center of the batter.
  • Transfer another ⅓ of the batter on top of the sauce and then spoon another ¼ cup of sauce on top.
  • Finally, transfer remaining ⅓ of the batter on top.
  • Using a wooden skewer or table knife, gently swirl batter.
  • Repeat process using the reserved batter and remaining sauce.
  • Tap pans firmly on countertop to release any air bubbles.
  • Bake at 325°F for 90 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. (Note: Tent the top of the pans with foil for last 10-15 minutes to prevent tops of cakes from burning.)
  • Let cakes cool in pans for 15 minutes before transferring to a wire rack to finish cooling.
Featuring a ribbon of blueberry sauce swirled into the cake, this Blueberry Cream Cheese Pound Cake is a fun and tasty treat! Bake one today!

Looking for more tasty pound cake recipes? Check out these other favorites, too:

Spiced® is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that spicedblog.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

10 Comments

  1. cant wait to make this soon for me for the cake can i use vegan cream cheese / butter and coconut cream i never had blueberry cream cheese pound cake before perfect for my after office snacks love your recipes as always brightens up my day everyday after work

    1. I can’t speak to vegan cream cheese and coconut cream as I haven’t tried those…but I say go for it, Ramya! This is a tasty pound cake, and it’s great for warm summer days! 🙂

  2. I think the real reason you didn’t use a bundt pan this time is because you didn’t finish unpacking your move boxes so you couldn’t find it. Am I right? 🙂 But regardless of the reason, the cake turned stunning, and that’s the most important part. And the addition of cream cheese? Absolutely yes!

    1. Hahaha…you are VERY close, Ben! This recipe was actually made right before we left New York, so I can’t claim that the Bundt pan was lost. I did find my Bundt pan yesterday when I was unpacking, though. Either way, I think loaf pan is the way to go for this particular pound cake!

  3. this cake looks so beautiful with that swirl of blue! and i love the idea of adding cream cheese to the batter. oh yes and i love a Bundt pan.

    1. The cream cheese is such an unexpected (and tasty) addition to pound cake. And that swirl of blueberries? Yum! Thanks, Sherry!

  4. I love making bundt cakes and this would be perfect however with that beautiful blueberry swirl perhaps the loaf tin is the way to go. either way, this cake looks amazing. I love the tip of substituting some of the butter for cream cheese. Noted:) Great post, thanks David

    1. You know, I wonder if you could get this same swirl in a traditional Bundt pan. You probably could…but I haven’t tried it myself. (Mental note: try this!) 🙂 This is a tasty cake, Pauline, and I hope you get a chance to try it out!

Leave a Reply

Your email address will not be published.

Recipe Rating