recipe from joythebaker.com

     adapted from Kraft Cookbook 

1 8oz package cream cheese, softened

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

1 tablespoon lemon zest

1 1/2 teaspoon vanilla extract

2 tablespoons lemon juice

4 eggs, room temperature

2 cups all purpose flour, sifted

1 1/2 teaspoons baking powder

 Preheat oven to 325.  Sift together flour and baking powder, set aside.  Cream butter and cream cheese in an electric mixer.  In the mean time, work the lemon zest into the granulated sugar.  This process should take about five minutes, and the sugar will become very fragrant.  Add the sugar to the butter mixture and continue creaming.  Add the lemon and vanilla extract.  Add eggs one at a time, beating for about one minute each.  Scrape down the bowl after each addition.  Slowly add the sifted flour and baking powder.  Don't over mix in the electric mixer.  Bring the ingredients together with a wooden spoon.  Pour into a greased and floured pan and bake for 60- 75 minutes, or until tooth pick inserted into the cake comes out clean.  

Easy Blueberry Sauce

1 bag frozen wild blueberries (try Trader Joe's)

1 tablespoon granulated sugar

1 teaspoon cornstarch dissolved in 2 tablespoons of water 

 Make the blueberry sauce just before you intend to serve the pound cake.  It can be made in a flash.  Throw a bag of frozen blueberries, (I prefer the frozen wild blueberries found a Trader Joe's) into a sauce pan with  granulated sugar.  Let the mixture simmer for about 10 minutes.  The blueberries will have released some liquid, and the sugar will be dissolved.  While still at a simmer, mix in the cornstarch mixture.  Still constantly until you see mixture thicken a bit, and remove from flame.  Dress the moist pound cake with warm blueberries.  Breakfast perfection.