Back bumper blueberry cream cheese pound cake from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 232) by Ken Haedrich

Ingredients

nutmeg
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all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
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EYB Comments

Can substitute lemons for lemon extract.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute lemons for lemon extract.
Zosia on July 16, 2019

I made this to use up an open package of cream cheese and family is glad I did! It was fruity with a fine, moist crumb (even with a sugar reduction of .5 cups) and completely delicious. I baked the batter in 3 small loaf pans for 55 minutes and made the recommended glaze with the juice of the zested lemon.
anya_sf on October 06, 2018

It took a long time to bake so it got a bit dark on the edges, but the interior was still moist and tender with a fine crumb. I may have used closer to 2 cups of berries. I didn't have time to freeze them, but didn't have a problem with streaks in the batter. It was so good - we ate way too much.
julesamomof2 on February 23, 2018

Very moist with a slight tang from the cream cheese. The glaze makes it extra delicious. I tend to think of pound cakes as being a little on the dry side, not so with this one, and not tooth achingly sweet either. A keeper!
Astrid5555 on August 15, 2017

Delicious! Very tender & fine crumb from the cream cheese. Great idea to freeze the fresh blueberries for an hour before adding to the batter, minmizes bleeding. Will make again!