Pound Cake-Blueberry
A moist and flavorful blueberry pound cake with a rich cream cheese and buttery base, perfect for dessert or afternoon tea, appealing to fruit and baked good lovers.
Ingredients
Instructions
- Mix softened cream cheese and all eggs together until well combined.
- Add melted margarine and mix thoroughly.
- Stir in the yellow cake mix until smooth.
- Gently fold drained blueberries into the batter, avoiding crushing them.
- Pour the batter into a well-greased and floured cake pan.
- Bake at 325°F (160°C) for 1 hour or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a sprinkle of lemon zest to the batter. If you don't have cream cheese, you can substitute it with Greek yogurt for a lighter alternative. Make sure to mix the batter gently after adding the blueberries to prevent them from breaking, which will help maintain the lovely texture of the cake. For more delicious recipes, browse more American recipes.
Serving Suggestions
This pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, serve with fresh berries on the side. It also makes a delightful breakfast option when served with coffee or tea. Consider enjoying it alongside Peggy's Appetizer for a fun brunch spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, you can either thaw at room temperature or warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake-Blueberry contains roughly 531 calories, with 2g protein, 19g carbohydrates, and 50g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but make sure to thaw and drain them first to avoid excess moisture in the batter. Gently fold them in to keep them intact, as freezing can sometimes make them more delicate.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or too much leavening agent. Ensure your oven temperature is accurate and that you bake the cake until a toothpick comes out clean. Avoid opening the oven door frequently, as this can cause temperature fluctuations.
How can I add more flavor to the cake?
Consider incorporating spices like cinnamon or nutmeg for warmth, or add citrus zest for brightness. You can also swirl in a fruit preserve or jam before baking for a unique flavor twist. Experimenting with these additions can elevate your pound cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).