Blueberry pound cake drizzled with a tangy lime glaze – a zippy-sweet dessert, with an exceptionally tender and rich cake. An absolute flavor powerhouse!
Blueberries are the sweetheart of so many dessert recipes! Enjoy this super fruit in Blueberry Cream Cheese Squares, Blueberry-Lemon Streusel Bars and Blueberry-Sour Cream Ice Cream.
Blueberry-Lime Pound Cake Recipe
This is a nice sturdy pound cake that can withstand lots of fun toppings.
While cream cheese is an unusual suspect for pound cake, it’s a favorite ingredient when it comes to making this cake the best!
Related: Chocolate Pound Cake
The cream cheese lends the cake a springy crumb texture, richness and tenderness, while keeping the cake moist for several days.
This cake also make a great “coffee cake” if you are thinking of serving it for breakfast or brunch.
Ingredients for Blueberry-Lime Pound Cake
The complete recipe is located at the bottom of the page.
Pantry Ingredients
- all-purpose flour
- baking powder – make sure it’s fresh
- table salt
- granulated sugar
- confectioners’ sugar
Fresh Ingredients
- unsalted butter – make sure it’s softened
- lime zest and juice
- cream cheese – make sure it’s softened
- eggs plus an egg yolk – size large brought to room temperature
- fresh blueberries – room temperature
How To Make Blueberry-Lime Pound Cake
Step one: Position a rack in the center of the oven and heat the oven to 350o F. Butter and flour a 12-cup Bundt pan.
Step two: Sift the flour, baking powder and salt into a medium bowl.
Step three: 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.
Step four: 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.
Step five: 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.
Recipe Tips
- Make sure butter, eggs and cream cheese are brought to room temperature.
- Sifting dry ingredients is a must for a light and airy texture.
- Use room-temperature berries. Cold blueberries straight from the refrigerator will prevent your cake from baking evenly.
- Do not overmix the batter once you add the dry ingredients.
- Measuring ingredients by weight will give the best results when it comes to baking by scratch.
- This recipe has not been tested with alternative flours.
Can I Use Frozen Blueberries?
Frozen blueberries in most cases can be used in exchange for fresh in most baking recipes, without completely thawing. However, this cake with cold berries, fresh or frozen, creates uneven baking results.
Since fresh blueberries are available year round, they are really easy to source.
If you do decide to use frozen, completely thaw them out and rinse them under water until the juices run mostly clear. Dry them completely and measure them out.
More Blueberry Recipes To Try
- Blueberry Barbecue Sauce
- Blueberry Coffee Cake
- Blueberry Cobbler
- Blueberry Kuchen
- Blueberry Breakfast Casserole
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Blueberry-Lime Pound Cake
Ingredients
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 tsps baking powder
- 1/4 tsp 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 (13 oz) room-temperature blueberries
For the glaze:
- 4 oz (1 cup) confectioners' sugar
- 2 tbsps fresh lime juice, more as needed
Instructions
- 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.
Notes
Nutrition
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