Blueberry Cream Cheese Poundcake with Cream Cheese Frosting

by Jewel Keeter

We got this original recipe from The Novice Chef, which you can find here.

We made just a few adjustments, which I'll add to the recipe under the video.

INGREDIENTS:

Cake

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

Frosting

  • 4 oz cream cheese, room temperature
  • 1/3 cup salted butter, room temperature
  • 1.5-2 cups powdered sugar
  • 1 teaspoon vanilla extract
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