Lemon Blueberry Cream Cheesy Goodness

I’m not sure what it is about lemon and blueberry that makes such a delightful combination. Perhaps it’s the blend of fragrant citrus and the natural juicy sweetness of the blueberries that makes this such a refreshing summertime flavor, or maybe it’s the fact that blueberries are loaded with antioxidants and lemons provide a heavy dose of vitamin C, which is reason enough to indulge.

If you don’t care about the health benefits of blueberries and lemons, perhaps you’ll just appreciate that they’re delicious together, especially if there’s a range of textures in the dessert as there is in this one.

And if you can’t appreciate that, well maybe you’ll just like that you can layer the dessert in a wine glass. 😉

I mixed several different recipe ideas to create this little parfait with the thought that none of them could be too heavy or rich. After all, this is swimsuit season. I stumbled on this lemon-vanilla pound cake recipe when I was searching for ideas for Mother’s Day, and I scribbled a little note on it that said “blueberry compote or strawberry?”. I pushed it aside when my mother told me she wanted something “healthy” for Mother’s Day and didn’t think of it again until I ran into this: blueberry and cream cheese trifles from Sweet Revelations. That’s when I started thinking about how delicious it would be to do it with lemon pound cake…you know, so I could get all that vitamin C.

So the following is an original creation with a few influences and a lot of deliciousness.

Lemon-Vanilla Pound Cake

Stuff You’ll Need

Makes one 10″ Bundt pan

  • 1/4 cup butter, melted
  • 1 cup milk
  • 1/2 cup or 1 stick unsalted butter, cut into pieces
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 4 eggs, at room temperature
  • 2 cups granulated sugar plus 1/4 cup
  • 1 Tbsp vanilla extract
  • 1/2 tsp lemon extract or lemon juice
  • 2 tsp baking powder
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 10″ Bundt pan, pastry brush

How to Do It

  1. Generously brush a 10″ Bundt pan with melted butter, and refrigerate pan until butter hardens, about 15 to 20 minutes. Brush any uncovered spots, and place in the fridge again while you prepare the other ingredients.
  2. Preheat the oven to 350 degrees F.
  3. Bring milk and butter pieces to a boil over medium heat in a small saucepan. Remove from the heat , and set aside.
  4. Sift flour and salt together in a small bowl, and set aside.
  5. Beat the eggs until very light and fluffy at medium-high speed for about 5 minutes in a stand-mixer fitted with the whisk attachment or with an electric hand-mixer. Reduce the speed to medium, and gradually add 2 cups of granulated sugar until blended. Add the extracts (or 1/2 tsp lemon juice).
  6. Reduce the speed to low, and add the flour and salt slowly until the ingredients are just blended. Slowly pour the hot milk mixture into the batter, and add baking powder. Beat until blended, and remove the bowl from the mixer.
  7. Using a rubber spatula, fold the lemon zest into the batter. Pour the batter into the prepared Bundt pan, and bake for 50 to 55 minutes, or until the cake is golden brown and a cake tester or fork inserted into the center comes out clean. Remove the cake from the oven, and cool in the pan for 5 minutes.
  8. While the cake is cooling, pour the lemon juice over the remaining 1/4 cup of sugar. Lightly whisk the ingredients with a fork, and set aside.
  9. Invert the cake to a wire cooling rack to finish cool, and using a fork, gently poke holes throughout the surface of the cake. Use a pastry brush to brush the lemon/sugar syrup over the entire surface of the cake. Cool completely before serving.

Recipe adapted from Redbook.

Baker’s Tip

The original recipe calls for 1/2 tsp lemon extract, which can be very strong. I used lemon juice (mostly because I forgot to pick up extract at the store…), and the lemon flavor was PERFECT-subtle without being overly sweet or citrus. Don’t waste your money if you don’t have it already on hand, and use some of the juice you squeeze for the syrup.

Extra Baker’s Tip

To get the most juice possible from a lemon, quarter, rather than halve, the lemon, and squeeze each piece until there’s nothing left.

Blueberry Compote

Stuff You’ll Need

  • 1 pint fresh blueberries, washed and dried
  • 1/2 cup granulated sugar
  • 1 Tbsp lemon juice

How to Do It

  1. Heat 3/4 pint blueberries, lemon juice, and 1/2 cup sugar over medium-high heat until the liquid begins to boil. Stir and turn the heat down to low. Simmer for 8-10 minutes until the blueberries soften. Remove from heat, and let the syrup cool briefly.
  2. Put the mixture into a food processor or blender, and whip until smooth. When completely cool, stir the remaining 1/4 pint blueberries into the compote.

Whipped Cream Cheese Frosting

Stuff You’ll Need

  • 8 oz cream cheese, softened
  • 1/4 cup plus 2 Tbsp butter, unsalted and softened
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp lemon juice
  • 1 1/2 cups confectioner’s sugar
  • 12 oz heavy cream

How to Do It

  1. Whip butter and cream cheese until fluffy with the paddle attachment of a stand mixer for 1-2 minutes. Add vanilla extract, and whip again until blended. Scrape the sides of the bowl, and switch to the whisk attachment.
  2. Add 12 oz of heavy whipping cream, and whip at high speed for 4-5 minutes. Add the salt and lemon juice, and whip until blended.
  3. Put the mixer on high speed, and begin adding the confectioner’s sugar 1/4 cup at a time, stopping the mixer as needed to scrape the sides. Whip until the mixture is creamy and slightly stiff. Add additional confectioner’s sugar 1/4 cup at a time if needed to reach desired consistency. Remove from the mixer, and refrigerate while assembling other ingredients.

Layer the parfait by laying pieces of the pound cake on the bottom, top with blueberry compote, and scoop some cream cheese frosting on top. Add as many layers as you think you can handle, and always serve in a wine glass. 😉



  1. Just stumbled across your blog – best stumble EVER! This looks fab.

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