I have been wanting to make this cake since I clipped the recipe from one of favorite magazines, Fine Cooking, almost three years ago. There is something about the blueberry-lime flavor that intrigued me. Not to mention the photos in Fine Cooking were absolutely gorgeous.
And let’s not forget, who doesn’t love pound cake! We are definitely pound-cakers at my house, it’s just a nice sturdy cake that can withstand lots of fun toppings. Interestingly, this particular recipe uses cream cheese, an unusual suspect for pound cake. The cream cheese is supposed to lend the cake a springy crumb texture, richness and tenderness while keeping the cake moist for several days. So far this is true. The cake is moist, springy and tastes amazing.
This would be beautiful on your Easter table, or save the recipe for your summertime blueberries. I know I will be making this again and again. It can easily be used as a coffee cake as well.
I changed only a few of the directions in the cake making process as I thought they were over the top and I could achieve the same result with less work.
Blueberry-Lime Pound Cake
From Fine Cooking Magazine
For the cake:
8 oz (1 cup) unsalted butter, softened; more for the pan
10-1/2 oz (2-1/3 cups) all-purpose flour; more for pan
1-1/2 teaspoons baking powder
1/4 teaspoon plus 1/8 teaspoon table salt
1-3/4 cups granulated sugar
Zest of one lime
6 oz cream cheese, softened
4 large eggs plus 1 large egg yolk, room temperature
2-1/2 cups room-temperature blueberries (13 oz), washed & drained on paper towels*
For the glaze:
4 oz (1 cup) confectioners’ sugar
2 Tablespoons fresh lime juice, more as needed
Position a rack in the center of the oven and heat the oven to 350o F. Butter and flour a 12-cup Bundt pan.
Sift the flour, baking powder and salt into a medium bowl.
With a stand mixer using the paddle attachment or a hand mixer, beat the butter and cream cheese until smooth, about 1 minute. Add the sugar and beat on medium until light and fluffy, 2 minutes. With the mixer still running, add the whole eggs one at a time and then add the egg yolk followed by the lime zest. Stop to scrape down the bowl. Reduce mixer speed to low and slowly add the flour mixture. Scrape down the bowl and beat until batter is smooth. Don’t overmix. With a rubber spatula, gently fold the blueberries into the batter.
Transfer the batter to the prepared pan, spreading it evenly with the spatula. Run a knife through the batter to eliminate any air pockets. Bake until a toothpick comes out clean, about 50 to 55 minutes. Set the pan on a wire rack and cool for 20 minutes before inverting the cake onto a wire rack. Let cool completely.
In a spouted measuring cup or bowl, whisk the confectioners’ sugar and lime juice together until smooth. The glaze should be thin enough to pour. If not, add more lime juice in small increments. Drizzle the glaze over the top and sides of the cake.
*Make sure to use room temperature berries. Cold fruit will prevent your cake from baking evenly.
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