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This is one of the most well-received pound cakes I've made recently! It features juicy blueberries that don't interfere with the texture when you bite into it. The video also includes a recipe for a blueberry compote, which uses less sugar than jam and retains some of the blueberry pieces. The combination of cream cheese and blueberries is just perfect! Feel free to add any other ingredients you like. For the best results, allow the pound cake to mature in the refrigerator for about a day, making it richer and moister. Give this blueberry compote pound cake a try at home—it's guaranteed to be delicious!

Baking Instructions:
Bake at 170°C (340°F) for 40-45 minutes. Cover with foil if the top browns too quickly.
For best flavor and texture, refrigerate the cake for a day before serving.

Blueberry Compote:
(Make and cool before using)

10g water
200g blueberries (frozen)
50g sugar

Blueberry Cream Cheese Pound Cake:
100g unsalted butter
110g granulated sugar
A pinch of salt
100g eggs (about 3 eggs)
130g cake flour
15g milk
10g cornstarch
55g cream cheese
2g baking powder

Enjoy your homemade Blueberry Cream Cheese Pound Cake!