Blueberry Lime Pound Cake

If you're in the mood to bake a cake and want something a little different yet not too unusual, how about a Blueberry Lime Pound Cake? This recipe is from an old holiday baking issue of Fine Cooking called "Sweet Cakes". I found it while searching my bookshelves for a late afternoon baking project, and two hours later we had cake!

Here are a few pictures. I baked it in a black Bundt pan at 350 for about 53 minutes.

Blueberry Lime Pound Cake Texture

The texture is velvet-y soft, which is due either to the fact I used White Lily (still working on the stash I brought back from Nashville) or maybe it's the cream cheese in the batter. The texture is definitely cake-like and not "muffin-ish", but I still might try baking it in jumbo muffin cups to see if it will make mind blowing muffins (aka cake in disguise).

Also, the lime flavor is pretty subtle.

• Key Lime Cookies with Lime Icing
• Coconut Lime Scones
• Key Lime Pie Without Eggs
• Blueberry Chocolate Chip Cookies
• Lime Filled Pastry With Mixed Berries

Recipe

Blueberry Lime Pound Cake

Anna

Blueberry Lime Pound Cake made with cream cheese, a bit of lime zest and a lot of blueberries.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

 

• 2 ½ cups all-purpose flour (290 grams)
• 1 ½ teaspoon baking powder
• ⅜ teaspoon salt
• 2 sticks unsalted butter, room temperature (softened) (230 grams)
• 6 oz softened cream cheese (170 grams)
• 1 ¾ cups sugar (350 grams)
• 2 teaspoons fresh lime zest
• 4 large eggs plus 1 egg yolk room temperature
• 2 cups fresh blueberries room temperature

Glaze

• 2 tablespoons fresh lime juice
• 1 cup sifted confectioners's sugar

Instructions

 

• Grease and flour a standard size Bundt pan. Preheat oven to 350 degrees F.
• Weigh out the flour and sift it together with the baking power. Stir in the salt (or leave the salt out and add it with the butter, which is what I do).
• In the bowl of a stand mixer, beat the butter, cream cheese, sugar and lime zest for about 3 minutes or until light and creamy. Scrape sides of bowl and and beat for another minute. Add one egg and beat on low until blended, then increase speed and beat on high for 30 seconds. Repeat with the 3 remaining eggs and the yolk, scraping sides of bowl between each egg addition.
• Using lowest speed of mixer, gradually stir in the flour mixture until fully incorporated.
• Add the blueberries and stir just until blended.
• Scrape batter into the prepared Bundt pan and bake for about 50-55 minutes. Let cool for 15 minutes, then carefully turn from pan and let cool. To make the glaze, mix together the lime juice and sugar and drizzle over cake.

Keyword Blueberry, Lime

Tried this recipe?Let us know how it was!