Blueberry Cream Cheese Pound Cake

I love blueberries...blueberry pie, blueberry yogurt, blueberry muffins, anything with blueberries in it is yummy. Add lemon and you have a sure winner. I once baked for a small coffee shop and one of the most requested items I baked were blueberry lemon scones. I almost couldn't bake them fast enough.

I had some blueberries in my freezer and they were burning a hole in my pocket so to speak. So, I went searching through my endless supply of recipes and came across a recipe for a blueberry cream cheese pound cake. Now, I bake a sour cream pound cake that is a real favorite of mine. In fact, I won a ribbon at the county fair with it several years ago. So,when I found this recipe I knew I had to try it.

It was simple to put together. All the ingredients were on hand. The aroma of it baking in the oven was mouth-watering. My husband came into the house while it was baking, and though he is not ususally a pound cake fan, even he commented on how delicious it smelled. When I took it out of the oven, the top was crusty and golden brown. I flipped it onto a cooling rack and stalked it until it was cool enough to cut into. I decided before cutting it that it needed a little something on top, so I stirred up some confectioners sugar, lemon juice and milk and drizzled it over the cake.

It was the perfect compliment to the subtle lemon flavor in the cake itself. It also added just the right touch to an otherwise plain looking cake. Well, plain looking from the outside. Inside the texture was wonderful, firm but moist, and the dotting of blueberries inside was perfect. I have made three of these in the last week. One for myself, one I sold to customer who had already ordered a baby shower cake from me and the last one I took with me when I visited Susan  yesterday. You can't visit someone for the first time and not bring some kind of gift or goodie. I think this may be my new "go to" cake when I need a quick but delicious dessert.

Blueberry Cream Cheese Pound Cake

8 oz. cream cheese at room temperature

3 sticks of butter at room temperature

3 cups white sugar

6 large eggs at room temperature

3 cups all-purpose flour

1 teaspoon lemon extract

1 teaspoon vanilla extract

2 cups frozen blueberries

In a large mixing bowl cream together the cream cheese, butter and sugar. Add eggs one at a time, mixing well after each. Add the flour, one cup at a time, mixing well after each cup. Stir in the lemon and vanilla extract. Gently fold in the blueberries. Spoon into a greased bundt pan. Smooth the top with a spatula.

Bake in a 350 degree oven for 30 minutes. Turn the oven down to 325 degrees and bake for another hour, or until it tests done. Enjoy!