Blueberry lemon cream cheese pound cake

This one is not terribly different from my other two cream cheese pound cakes, but it is delicious.



  • 1 1/2  cups butter or margarine, softened
  • 1 8 ounce cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 3  cups all-purpose flour
  • 1 teaspoon lemon extract
  • 1  teaspoon vanilla


  1. Beat butter and cream cheese at medium speed with an electric mixer  until creamy.
  2. Gradually add sugar, beating well.
  3. Add eggs, 1 at a time, beating just until yellow disappears.
  4. Gradually add flour to butter mixture, beating at  low speed just until blended after each addition.
  5. Stir in vanilla and lemon
  6. Spoon batter into a greased and floured light bundt pan.
  7. Bake at 300˚ for 1 hour and 25 minutes or until a long wooden pick  inserted in center comes out clean.
  8. Wrap and place in freezer as soon as you are able.
  9. After the cake is frozen, add icing from below; then serve or put back in the freezer.



  • 1/2 cup powdered sugar
  • 4 tsp lemon juice


  1. Mix sugar and lemon juice until syrupy.
  2. Pour over cake.

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