Lemon and Blueberry Cream Cheese Pound Cake

I love Helen Goh's baking recipes in the weekend newspaper, and particularly her recipes which feature fruit.

When a recipe for Lemon and Blueberry Cream Cheese Pound Cake came up, it went "straight to the pool room" of recipes I wanted to make.  Lemon and blueberry is a winning combination by itself, but when combined with cream cheese, it goes to the next stage of lusciousness.

To make this cake, you will need:

240g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
230g butter
240g sugar
grated zest of 2 lemons
100g cream cheese
4 eggs
1 1/2 teaspoons vanilla
200g fresh or frozen blueberries

Preheat your oven to 180 degrees Celsius.  Grease and flour a bundt tin and place in the freezer.

Sift the dry ingredients together into a bowl.

Put the butter, sugar and lemon zest into the bowl of  a stand mixer and beat until creamy.  Soften the cream cheese and add to the mixture, and beat until well combined.

Beat in the eggs, one at a time.  Beat in the sifted ingredients in three batches until just combined.  Remove the batter from the stand mixer and fold through the blueberries.

Scrape into the prepared bundt tin and bake for 55 minutes in the preheated oven or until cooked through.

Remove the cake from the oven and allow to sit in the tin on the wire rack for 15 minutes before unmoulding onto the rack to cool completely.

Once cooled, optionally decorate the cake with a glaze made from icing sugar and enough lemon juice to make a pouring consistency.