A brilliant blend of fresh summer blueberries and citrus, suspended in a tender vanilla pound cake. This is the perfect treat to take to summer parties. It’s bold and sweet in flavor, yet sturdy enough to travel. Serve it as-is, or with vanilla ice cream.
Preheat the oven to 350 degrees Butter a 9X5 inch loaf pan and set aside.
In the bowl of an electric stand mixer, add the butter, cream cheese, and granulated sugar. Beat on high speed to cream the ingredients until light and fluffy, about 3-5 minutes.
Scrape the bowl with a rubber spatula, then beat in the eggs, vanilla lemon zest, and 2 tablespoons lemon juice.
Turn the mixer on low and beat in the baking powder and salt. Then slowly add 2 cups flour. Once the mixture is smooth, turn off the mixer.
In a separate bowl, mix the remaining tablespoon of flour with the blueberries. Stir the blueberries into the batter by hand.
Scoop the batter into the loaf pan. Sprinkle the top with turbinado sugar.
Bake for 75-90 minutes, until a toothpick inserted into the center comes out clean.
Let the pound cake cook in the pan for 10 minutes. Then gently flip it out onto a cooling rack. Cool completely before slicing with a serrated knife.
Notes
If you want smooth well-formed slices, wait ample time before cutting the loaf.