Wild Blueberry Lemon Cream Cheese Pound Cake
Indulge in a decadent Wild Blueberry Lemon Cream Cheese Pound Cake, bursting with fresh wild blueberries and tangy lemon flavor. Perfect for dessert or sharing!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wildblueberries.com.
Cooking tools:
- Stand mixer
- Bundt pan
- Microplane
- Citrus press
- Toothpick
- Saucepan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Plastic wrap
- Airtight container
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 6 large eggs, room temperature
- 2 teaspoons vanilla
- 1 tablespoon fresh lemon juice
- zest from 1 lemon
- 3 cups sugar
- 1 1/2 cups unsalted butter, softened
- 8 ounces Greek cream cheese, softened
- 1 1/2 cups frozen wild blueberries
- 1/2 cup confectioners sugar
- 1-2 tablespoons fresh lemon juice
- 2 cups wild blueberries
- 1/4 cup limoncello (lemon liqueur)
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
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