Fresh Blueberry and Cream Cheese Poundcake


1-1/2 Cups Unbleached All-Purpose Flour

1/2 tsp Baking Powder

1/2 tsp Table Salt

3 oz Philadelphia Cream Cheese at Room Temperature

1/2 Cup Unsalted Butter Slightly Soft

1-1/2 Cups Granulated Sugar

4 Large Eggs at Room Temperature

1 tsp Pure Vanilla Extract

1 tsp Finely Grated Lemon Zest

1 Cup Fresh (or frozen) Blueberries (you can also use wild blueberries)

I set out my eggs, butter and cream cheese to soften at room temperature. I generously greased my 9x5 glass loaf baking dish. Preheat oven to 325 degrees. Combine all the dry ingredients until well blended. I used my KitchenAid mixer fitted with the paddle attachment on level 1 (you can also use your hand mixer) to beat the cream cheese and butter until pale in color and little tails have formed. Slowly add the sugar until slightly fluffy scraping the sides and bottom of the bowl well. Add the eggs one at a time blending each egg into the batter before adding the next. Add the vanilla, lemon zest and dry ingredients . Mix until almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and mix just until the batter is well blended and smooth. Gently fold in the blueberries. If your using frozen blueberries do not thaw or the juices will streak the batter. Bake for 65-70 minutes for fresh blueberries and 70-85 minutes for frozen blueberries. Insert toothpick and check to see if there are a few crumbs clinging to it. if so, then the cake is done! Cool 15 minutes before inverting pan to gently take the pound cake out, completely cool and serve.