Cream cheese—much like its’ culinary cousin, sour cream—is just one of those ingredients that makes all baked goods better. It even makes them sound better. Cream cheese pound cake. The words evoke visions of an intensely moist and seriously dense cake equipped for slicing and scooping into one’s mouth with forks or even fingers, thanks to its sturdiness.

From sweet to savory, cream cheese makes the food world a much better place. Remember the ever-so-popular Secret Ingredient Chocolate Chip Cookies? And what about The Best Mashed Potatoes? We have thick, tangy cream cheese to thank for imparting unbeatable levels of moisture and unsurpassable degrees of creaminess.

So when it comes to pound cake, there is no chance this confectionery staple is going without the addition of my go-to ingredient.

I’ll be honest here. This entire recipe was derived from my obsession with a certain spiral bundt cake pan. I was mesmerized by the glaze on, glaze off appeal of a cake shaped so perfectly it warranted its own Instagram video.

And speaking of glaze, this variety is a simple, citrusy mix of sifted confectioners’ sugar, fresh lemon zest and lemon juice. For a less transluscent appearance (and a touch less tang), sub in whole milk or heavy cream for the lemon juice.

And who could keep a dense cream cheese pound cake free of any fruit? Not I! This summery version stars fresh, juicy blueberries in every bite, but raspberries would easily serve the same purpose if you’re looking to swap the blue for red.

Read on for the recipe and find inspiration for more fruit-filled desserts with Banana Pudding with Salted Caramel Sauce, Strawberry Nutella Hand Pies, Mango Tart with Vanilla Bean Pastry Cream and more!

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