Blueberry Lime Pound Cake with Cream Cheese Frosting

Prep 10 mins
Cook 55 mins
Add'l 30 mins
Total 1 hr 35 mins

This Blueberry Lime Pound Cake with Cream Cheese Frosting is so easy to make and loaded with fresh blueberries and zesty lime or lemon. Baking this pound cake with cream cheese in the dough makes it extra moist and creamy. Top it with a cream cheese frosting to make it irresistible!

Overhead view of a Blueberry Pound Cake with cream cheese frosting on top sliced into pieces with a spatula next to it on a white platter.

Blueberry Lime Pound Cake

I know, I know. Blueberries? Again?? You don’t even have to tell me. I’m sure I have blueberried y’all out over the last couple of months, but they are still coming in by the bucket load off our blueberry bushes! But you can’t deny that you are in love with this Blueberry Lime Pound Cake!

This blueberry pound cake is easy to make, but a little different from your normal recipe. I have found a trick to keeping your pound cake extra tender and moist…cream cheese! We beat cream cheese into the batter for the pound cake and it makes a big difference!

I like to add lime to this blueberry pound cake for a little punch of brightness, but of course you can use lemon or even orange zest instead. Use what you prefer or what you have on hand, all three citrus flavors work great in this blueberry pound cake recipe.

If you love this blueberry + lime combo, make sure and also check out the recipe for my favorite Blueberry Lime Muffins!

Pound cake batter in a glass bowl with a wooden spoon and blueberries on top.

Blueberry Pound Cake Ingredients

This recipe is made with mostly pantry/kitchen staples. You should not have to pick up much from the store, just make sure you have some beautiful fresh blueberries!

  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Unsalted Butter
  • Cream Cheese
  • Granulated Sugar
  • Eggs
  • Vanilla Extract
  • Lime Zest: you can also use lemon or orange zest!
  • Fresh Blueberries

For the cream cheese icing on top, I took my favorite cream cheese frosting recipe and whittled it down to make just enough to go on top of this blueberry pound cake! It really takes your pound cake to bakery quality.

Pound cake batter in a glass bowl with a hand mixer.

How to make Blueberry Pound Cake

Prepare. Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. This will make it very easy to lift your pound cake out of the pan. Set aside.

Whisk. Combine flour, baking powder and salt in a bowl. Set aside.

Overhead view of Blueberry Pound Cake Batter In Loaf Pan with a tea towel next to it.

Beat: In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.

Fold: Pour dry ingredients over the butter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.

Overhead view of a blueberry pound cake baked inside a loaf pan with a blue striped tea towel.

Bake: Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

Cream Cheese Frosting on a beater.

How to make Cream Cheese Frosting

Beat: In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.

Frost: Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.

**QUICK TIP: If you are a big fan of lime or lemon, you can add a little of the zest of either to the cream cheese frosting to really add a zesty flavor to the cake.

Blueberry Pound Cake with cream cheese frosting on top sliced into pieces with a spatula next to it on a white platter.

Tips For Best Blueberry Pound Cake Results

  • Room Temperature: Make sure you allow your butter and cream cheese to come to room temperature and be nice and soft. If not, you will wind up with a lumpy batter and the cake will not have the correct texture.
  • Butter + Parchment Paper: The recipe states to butter the pan and use parchment paper. I tested this three different ways and this resulted in a perfect cake release from the pan. Just cut your parchment paper to size with scissors.
  • Fresh Blueberries: I recommend using fresh blueberries if you can get them. You can use frozen blueberries, but in my testing I found that if they have any extra ice on them, they will alter the texture of the cake. So if you use frozen blueberries, I would allow them to thaw on a paper towel to make sure yours do not add any unwanted liquid to the cake.
  • Frosting: The cream cheese icing is optional. It adds a ton of flavor, sweetness and tang to this blueberry pound cake, but can be skipped.
  • Don’t Over Bake: The worst thing you can do with this cake is to over bake it. It will dry out the cake and make it much less delicious. So watch carefully and check the cake with a tooth pick to ensure it’s done and pull it out right away!
A slice of pound cake being served onto a white plate from a platter with a large blueberry lime pound cake sitting on top.

We really loved the bright bursts of blueberries, zesty lime and sweet cream cheese frosting in this gorgeous Blueberry Pound Cake. The hidden cream cheese in the cake batter keeps it super moist and soft. I promise you this pound cake will disappear in record time!

Looking for more great pound cake recipes? Try out these other reader favorites!

Yield: 1 Loaf Cake

Blueberry Lime Cream Cheese Pound Cake

Homemade Cream Cheese Pound Cake Recipe

This Blueberry Lime Cream Cheese Pound Cake is so easy to make. Made with cream cheese & fresh blueberries, it's moist, delicious and bursting with flavor and color.

Prep Time 10 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 35 minutes


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons lime zest
  • 1 cup fresh blueberries

Cream Cheese Icing

  • 4 oz cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.
  4. Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.
  5. Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.
  6. In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.
  7. Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 415Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 94mgSodium: 247mgCarbohydrates: 57gFiber: 1gSugar: 40gProtein: 6g

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168 Responses
  1. rachel

    hi this looks amazing! would it be possible for me to sub the butter for vegetable oil instead? or perhaps crisco? thanks!

  2. Deepika Thakur

    I made this cake after reading the contents and god I’m not disappointed !!! Thank you ! I converted measurements to grams. And as I usually do did approximates. I usually alter little bit as I go. Depending on what I have at home. !!! I put lemon rind. Didn’t have enough so put half lemon juice as well. Did 1 cup sugar as we Indians have a really sweet tooth. Didn’t have enough blueberries. But still it was great. And was careful about over baking. Put some lemon juice in icing as well. It’s to die for ! Thank you. Everyone loves it. It was cut in the evening. Half already gone and the day isn’t over yet. It’s going to be another family favorite.

  3. Kellie

    Dear God, this is deadly – had a slice for breakfast and thick slab in the afternoon! At this rate it will be gone by midnight LOL! Incredible recipe!

  4. constance

    It was alright…..but I was expecting more lime flavor to come through. I really didnt taste any. If I make it again I will put the lime juice in the frosting I think. As it was I made a lime juice and sugar wash for the cake prior to frosting it. Still didnt really do anything for the lime flavor though.

    Smelled fabulous baking.

  5. Judi

    This cake looked awesome! Blueberries, lime and cream cheese, how could anyone go wrong? Well it did! I followed this recipe exactly but the batter was thick, and just barely filled my loaf pan!
    The frosting was sugary and just didn’t compliment this cake, or is it a bread?? Still not sure, unfortunately I won’t be keeping this recipe!

  6. Leslie

    Love this recipe…as did my husband and my neighbor, who happened to stop by, saw it and asked what’s that? Needless to say she ate a nice sized piece. It was nice to find a blueberry recipe that wasn’t pared with lemon. The lime was a refreshing change. I found that I used about 2/3 of the frosting and it was plenty. Next time I make it, I think I will substitute lime juice for the vanilla extract in the frosting.

  7. Gigi

    I made this cake and it turned out delicious! I did wonder about a Tablespoon of vanilla in the cake, so I reduced it to a teaspoon.

    Also, I used Reynolds non-stick foil as opposed to the butter and parchment. The cake released perfectly.

  8. Judythe

    Made this yesterday and it is soooo good. I love the lime instead of the typical lemon. I did add a splash of lime juice to the frosting to give it a little extra tang.

      1. Bunny

        Same here. It just came out of the oven and it seems to not have risen. I also had a hard time spreading the batter in the pan it was so thick. I read and reread, did nothing wrong. Haven’t tasted it yet but I’m not expecting much.

        1. Jessica

          Hi Bunny, with 4 oz of cream cheese and a whole stick of butter, there should be no problems spreading the batter. It sounds to me like an ingredient may have been missed or an incorrect amount used. Possibly too much flour or not enough butter/cream cheese/eggs.

    1. Jessica

      Hi Dianne, I sadly have not tried a gluten free flour yet with this recipe. If you do try it, please let us all know how it turns out for you!

        1. Angie Aument

          Mine, got too dark too soon like 45 min..I put it above in my oven bc it was not done in the middle…I think I have saved it!! I’m going to test it and let you know! Any suggestions???

    2. Jessie

      I made this with gluten free flour and it was still moist, still amazing… just took longer for the top to brown BUT, definitely don’t want to get all of the top brown otherwise you’d have a dry cake.

  9. Katrina

    If I was wanting to make this recipe GF what would be best to use to replace the flour but keep the similar texture and moisture?

    1. Jessica

      Hi Katrina! I have not tested this recipe as a gluten free recipe, but if you do, please come back and let us all know how it turns out!

  10. Joe Rathwell

    It turned out delicious, plus we made an orange spritz cake using the same recipe. What a great find, thank you

    1. Florence Underhill


      1. Jessica

        Oh my dear poor Florence, I hope your finger survived the furious scrolling you must have done to access that free amazing recipe!

      2. Not A Karen

        Or you could just click the easy “JUMP TO RECIPE” button instead of b*tching like a self-entitled person.

  11. Nikhil

    I have made this recipe but not as per your directions and ingredients, but I liked your way of making this recipe. Will try it once, thanks for sharing it.

    1. Joanne

      Sorry forgot to add 
      I have a question. I have made your Blueberry Lime Cream Cheese Pound Cake  It is wonderful now can I make Cupcakes our if this recipe? Thank you Joanne 

      1. Jessica

        I haven’t tried it, but it’s worth a shot! If you do try it, make sure and come back and let us all know how it turns out! 🙂 

    1. Jessica

      I have not tried dried. I have used fresh and frozen. If you do try it with dried blueberries, please share how it turns out!

  12. Donna

    I have made a lot of your recipes and they turned out wonderful but I made this cake this past weekend and it was dry. I even shortened the baking time by 10 minutes. I am thinking that letting it sit in the pan for 30 minutes after it’s baked is too long. I have never let a cake sit in it’s pan for that long so I am going to try it again only letting it sit in pan for just a few minutes. ( By the way, we still ate the cake, just topped it with some vanilla ice cream and it helped moisten it. )

    1. Jessica

      Huh. This recipe never turns out dry for me! In fact, it’s one of my favorites!

      Glad you were able to fix it up with some ice cream! 😉

    2. Brittney Correa

      Is this suppose to be very thick batter? Just wanna make sure I did it all right.. I’ve done it twice now bc I thought I missed something but the second go around is just as thick. Thank you.

  13. Petra

    I doubled this lovely blueberry lime cream cheese pound cake recipe and made it in a square 9×9 pan. I was wondering how long should I bake it? Also does it freeze well with frosting? Thank you! Can’t wait to try it!

    1. Jessica

      Hi Petra,

      I am honestly not sure how long you should be it in a 9×9 pan as I have never made it in anything like that before. I would just keep an eye on it and test it when you think it’s close! As for freezing, it does freeze well without the frosting. So if you would like to freeze it, I would freeze it before frosting it!

    1. Jessica

      Hi Jennifer, you could do any fruit you like! Just make sure and squeeze out any extra liquid as blueberries aren’t too wet. 🙂

  14. mary

    made two of these last night, one for home, one to bring to work…omg! this was soooo good and light and yes, very pretty, thank you for this recipe – it’s a keeper! mc

  15. joanne

    hi! i want to ask, if I use blueberry pie filling instead of fresh ones, (it’s super expensive in our country) would it affect the batter? because it would have more liquid. pls tell me how to fix it! thanks a lot!

    1. Jessica

      I would not recommend blueberry pie filing. Do you have affordable frozen blueberries? Frozen are just fine! Or any other kind of berry you like would be a good substitute!

    1. Jessica

      Hi Jean, Yes – 2 tablespoons is correct. If you want, you can cut it down to match your tastes, but we love it as is!

  16. Barbara

    This sounds amazing. When I make it I will not waste the rest of the lime after zesting it. Instead will mix the juice with a tablespoon or so of sugar and microwave it for a few seconds. When the cake is finished baking, poke holes all over the top and gently spoon the sweetened lime juice over the cake. Then continue with the frosting. Lots of lime flavor. Thanks for the recipe.

  17. Patricia

    Hi…Im from Mexico City I just made this morning this DELICIOUS recipe I just changed something. In order to a avoíd density in the cake I substituid 1/2 cup of flúor for1/2 cup of cornstarch and its gorgeous…..

  18. Lisa @ Fresh Eggs Daily

    Wonderful recipe! I used blackberries instead with the lime and next time will try cranberry orange. I used duck eggs instead of chicken because that’s usually what I bake with. I also shared the recipe with my mother-in-law even because it was so good.
    Fresh Eggs Daily

  19. Sharifah

    I’ve just made this cheese cake yesterday. Oh my! It was so delicious. The blueberry just melted beautifully. With only the lemon zest, wow a good combination between blueberry & lemon!
    I did not include the frosting but it tasted heavenly.
    My husband tasted it the moment he came home from work. The boys loved it too.
    Thanks for the recipe, Jessica! It gives me the encouragement to continue baking for the beloved family. Do keep the recipes coming! 🙂

    1. Jessica

      Hi Kay! I’m sure it will be fine with frozen blueberries, just make sure that there is no ice chunks on them! 🙂

  20. K. Jones

    I’m not much of a baker, but when I saw this I just had to make it. I made it this past weekend, but I used bundt cake pan instead (you have to double the recipe for that). It is YUMMERS!!!!!

  21. Culinary Favorites From A to Z

    I, too, can never get enough blueberries. Love them and perhaps have a special attachment to them because I raked them in Nova Scotia when I was a youngster.

  22. Jen Stutzman

    This pound cake is ABSOLUTELY DELICIOUS!!!! I have made it several time and have taken it to co-workers that LOVED it!!! The lime zest gives it such a wonderful flavor!!!

  23. Janet

    I found this on Facebook but couldn’t find the recipe to print it. I searched and searched and finally found it by putting it in my browser. What a relief. I’m already imagining tasting it. We freeze the blueberries and se them s we need them. They tat like they just came out of the garden.

  24. yume

    This cake is really delicious !!!! You could use the dough also for other cakes for the bottom since it is as fluffy as a biscuit dough 🙂

    Thanks for the recipe. I really love it!

    1. Jessica

      Hi Sal,

      You can make it in a bundt cake pan, but it will not fill up a 12 cup pan. It might just make a smaller bundt cake! Enjoy!

  25. MaryLiz

    I saw these on Pinterest today and made them up in a jiffy. It’s hot here today, so I didn’t want the oven on any longer than necessary. I put them into a muffin tin and baked for 25 minutes. Perhaps I could shave off a few minutes next time. The batter wasn’t as voluminous as my usual muffin recipes. I love the tangy lime with the blueberry. THANKS!

  26. Carlon

    Thank you so much for posting this recipe. I never even bake anything and it still turned out perfect and tasted fantastic!

  27. Judy Perry

    I have made this 4 times…every time was delicious, and I have substituted fresh
    huckleberries….today I made it with both, picked fresh from my garden…yummm!

    1. Jessica

      I love that you had fresh huckleberries! Wish they were easy to find down here in FL. Glad you like it so much!! 🙂

  28. Ann

    Made this blueberry loaf last night, Iced it an hour ago.. just had a sliver to taste…had another sliver..omg I could eat the entire loaf..sooo good if I do say so myself!!!!

  29. Thissalantine

    Oh, and I used PhildaelPhia’s Neufchatel cheese, because I like the extreme ‘tart’ of it better than regular for baking. =)

  30. Thissalantine

    I made this cake tonight. It turned out fabulously well, though there was so much icing, I had enough to frost the cake all the way around. I left out the lime zest, and substituted a quarter cuP slivered almonds, and 1 tsP almond extract. I hoPe you like the changes. =)

  31. Teresa Pedley

    I use Philidelphia ALL the time! It’s gorgeous on top of red velvet cupcakes too! I stir it into pasta, rice, and use it to make creamy sauces richer! I’m definitely trying this recipe! It looks scrumptious!!

  32. Rigo

    Hello Jessica!
    I just wanted to tell you that I love your blog! whenever I see something on Pinterest that comes from “the novice chef” I pin it!!! 🙂
    I did this pound cake last week for a wedding! It was a total succed! everybody loved it!!! And it was so easy to do!!! I’m looking forward to do a post about it!! 🙂

  33. Melissa

    I just made this tonight. It was so simple to make and beyond delicious. I will be making this recipe more often. Thank you for sharing.

  34. Gail

    Oh my sweet blueberry goodness! We have blueberry bushes loaded with huge delicious berries right now! I’ve got to make this pound cake!!! I’ve been mixing them into our morning breakfast cereal, making blueberry pancakes & waffles, muffins, cobbler, crisp…etc. All the “usual” things. Can’t wait to serve this up, and i see many more blueberry recipes too. So happy to have found this site. Thanks much !

    1. Jessica

      They will be very dense as cupcakes since it’s a poundcake, but I’m sure it could be done. I would start checking them around the 15 minute mark!

  35. Jean Wood

    I used 1 tablespoon lime juice instead of the teaspoon vanilla in the frosting. It was wonderful. The hint of lime in the cake and frosting complimented each other well.

    1. Jessica

      About half of a lime! You can always add more, so just mix a little in and taste – until you get it just right!

  36. LindY G Sherrod

    For my part you can do blueberry recipes till forever. They are SO good, thank you thank you for this and ALL the recipes Yummmmmmmeeeee

  37. Jenn

    Made this for my daughter’s first birthday brunch. It was gone in a flash! I made a glaze with lime juice and confectioner’s sugar instead of the cream cheese frosting, though. It was delicious. I’m baking it again as I write… Definitely a keeper!

  38. Darlene fenik

    Made this tonight, fabulous. Great texture, just the right amount of blueberries and the frosting was perfect.

  39. Meghann

    I made this last night with fresh blueberries that we picked over the weekend… and… it was DELISH! My husband (who is NOT a huge fan of sweets) gave it a 9 out of 10 – HUGE DEAL! Very yummy recipe and easy to make.

  40. Teresa Engebretsen

    My blueberry cake is in the oven right now. I just happened to have cream cheese and a lime on hand so I couldn’t wait to make it. I never cheat with cream cheese– It’s Philadelphia or nothing. My French friends are desperate to get their hands on it. I think it is just showing up in stores there. They just call it Philadelphie with that cute French accent! Thanks so much for this!

  41. Ruth

    This looks incredible. Can’t wait to try it. Now to plan out a menu that goes with mojitos, got to use up those zested limes the same day or they get hard.

  42. Meredith

    I baked this today, to share with my co-workers It was incredible! All my co-workers raved about it! I should have doubled the recipe to have a loaf to share with my husband…lol…Thanks Jess!

  43. Lynda

    I made this today and it sunk. I questioned whether I should use baking soda or baking powder, and I think I should have used baking soda instead. Next time I make this I will make the swith and see what happens.

  44. Elena


    this looks delicious! Can I substitute blueberries with some other fruit? Unfortunately, in my country it is verry difficult to find fresh blueberries and if we do, they are VERY expensive… Can you please suggest any other summer fruits that I could use for this cake? Thank you!

    1. Jessica

      Any berrys would be good! Raspberries, Blackberries or even Cranberry! However I would think about what kind of citrus to use…

      Raspberries – Lemon

      Cranberry – Orange

      Blackberry – Lime

  45. Edward davis

    I tried this recipe twice with a few tweaks and my coworkers were having outer body experiences eating this thank you so much for the recipe. I usually always dust my blueberries with a bit of cornstarch or flour to prevent them from sinking but it didn’t work well the first time (but it still tasted awesome) but I solved it the second time. I actually threw in extra blueberries and I threw them in with the dry ingredients so and folded them in. IT WAS PERFECT!!!

  46. ErinsFoodFiles

    I love simple, no fuss cakes like this! And PS. I always buy the Philadelphia brand when making my cheesecake cakes! (Or any reason really.)

  47. Carol

    Ohhhh. This looks so good. Got to make it for our Fourth of July Celebration. Might throw in some strawberries for the “red-white and blue” effect.

    1. Jessica

      I have not tried it, but I am sure you could!

      Although doubling the recipe might leave a little extra batter even in a large bundt pan. Might have to make mini muffins with the leftover. 😉

  48. dawn@joyfulscribblings

    This looks wonderful! I think I’m going to have to add it to my blueberry roundup as well as the mojito.

  49. Megan

    Can I just use a hand mixer for this? I know that might be a nerdy question. But I do not have a stand mixer.
    Thanks! Looks YUMMY!!

  50. carrian

    Listen, just because I want to hide in my closet, away from the kids and hubby to shove this all down my throat doesn’t make me a weirdo. 😉

  51. Jaclyn

    This blueberry lime cream cheese pound cake looks incredible! I love love your pictures! I dread taking pictures of bread because I suck at it – you are amazing at it. Teach me your tricks :). Beautiful pictures!

  52. Eat Good 4 Life

    I love any pound cake, but one with blueberries even more and this one doesn’t look like it has just a few blueberries…my kind of pound cake 🙂

  53. Stephanie @ Eat. Drink. Love.

    There is no such thing as enough blueberry! This cake looks so good and I am in love with all that frosting!

    1. Jessica

      Eek! So sorry about that. I changed it within minutes, I hate that you got it before. But so glad it was still delicious!! 🙂

  54. Joanne

    Philadelphia cream cheese is most certainly my cream cheese go-to! It’s always nice to hear that they seem to care about their ingredients! This pound cake looks divine. Bites of blueb heaven throughout.

  55. Courtney @ BakeMeBetter

    This is one of those recipes that I saw, gasped, and went to heaven. Why have I never thought to put cream cheese and blueberries together?!

  56. Marcie@FlavortheMoments

    I never tire of blueberries. They look just gorgeous in this cake, and the lime and cream cheese sound divine!

  57. lillibridges

    Am I right that this can be made ahead and frozen….expecting the grands and will not have time to cook the extras.

  58. Shundara@SavyNaturalista

    I love a good pound cake especially with blueberries; so happy they are in season looking forward to trying this yummy cake… I think country boy may eat it all before I even get a taste.

  59. Georgia @ The Comfort of Cooking

    Oh lawdy! This looks incredible, Jess. I could totally dig into a slice (or three) for breakfast!

  60. Kiran @

    I would easily trade my peanut butter cookies for this decadent pound cake. Bring on more blueberries!!

    1. Jessica

      Eek! That’s what happens when you type up recipes from your spiral notebook!

      You add them in at the end, right after the flour. I am updating the recipe right now! 😉

  61. Kitty from The Foodies' Kitchen

    This looks gorgeous! And you don’t have to justify the blueberries… it’s blueberries! We love them too – it’s like our obsession with rhubarb. All is forgiven!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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