Blueberry Cream Cheese Pound Cake

Ingredients

• 1/2 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup blueberries, fresh or frozen

Directions

1. Preheat oven to 350°F (177°C). Grease and flour a 9x5-inch loaf pan and set aside.
2. In a large bowl, cream together the butter and cream cheese until light and fluffy.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Add the sugar to the butter and cream cheese mixture and mix until fully incorporated. Add the eggs one at a time, mixing until fully incorporated after each addition.
5. Add the vanilla extract and mix until fully incorporated. Add the dry ingredients and mix until just combined.
6. Fold in the blueberries. Pour the batter into the prepared pan and spread evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from oven and cool completely before slicing and serving.

Interesting Facts

• The original pound cake was made with a pound each of butter, flour, sugar, and eggs.
• Cream cheese adds a richer flavor and creamier texture to the cake.
• The addition of blueberries makes this pound cake a unique and delicious dessert.