Moist Blueberry Pound Cake - Ideal for Brunch - chefmelt

Ingredients

• A pinch of ground cinnamon
• 2½ cups blueberries, fresh or thawed from frozen
• 3 tablespoons water
• ¼ cup white sugar
• 1½ tablespoons cornstarch
• ½ teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon salt
• 6 large eggs, brought to room temperature
• 1 cup heavy cream
• 8 ounces cream cheese, softened
• 3 cups sugar
• 1 cup unsalted butter, softened
• 1 tablespoon vanilla extract
• 3½ cups all-purpose flour