Blueberry-Lime Pound Cake

This blueberry-lime pound cake is rich, tender, and packed with citrusy flavor and juicy bursts of blueberry. It’s finished with a tangy lime glaze that soaks into every slice.

Why This Blueberry-Lime Pound Cake Deserves To Be Made

This blueberry-lime pound cake is rich, moist, and sturdy enough to hold up all those fresh berries without falling apart. It’s made with a cream cheese and butter base that gives it a tender crumb, and the lime zest adds a bright citrus flavor that cuts through the richness. If you’re after a pound cake that bakes up cleanly in a Bundt pan and slices beautifully, this one delivers.

To get the texture right, it helps to start with softened butter and cream cheese, room temperature eggs, and room temperature blueberries. That keeps the batter smooth and helps everything bake evenly. Folding in the berries gently is key—they’ll stay intact and better distributed throughout the cake.

Once cooled, the whole thing gets finished with a simple lime glaze. It’s thin enough to drizzle, sinks into the cake just slightly, and brings the citrus flavor forward without overpowering it. You end up with a cake that’s sweet, tangy, and packed with juicy berries in every slice.

Why I Love This Cake Recipe

• The cake stays moist.
• The lime and blueberry flavors work really well together, just like my blueberry key lime tart recipe.
• It looks great with just a quick drizzle of glaze.

Ingredients

Here’s what you’ll need to make this blueberry-lime pound cake, along with how each ingredient is used.

• All-purpose flour: Forms the base of the batter.
• Baking powder: Gives the cake a little lift—just make sure it’s fresh.
• Table salt: Helps balance out the sweetness.
• Granulated sugar: Sweetens the cake and helps it bake up with a golden crust.
• Confectioners’ sugar: Used to make the lime glaze that goes on top.
• Unsalted butter: Adds richness and flavor, and should be softened before mixing.
• Lime zest and juice: Add a fresh citrus flavor—zest goes in the batter, juice is used for the glaze.
• Cream cheese: Makes the cake extra moist and adds a slight tang; be sure it’s softened.
• Eggs plus an egg yolk: Help bind the batter and add richness; bring them to room temperature first.
• Fresh blueberries: Are gently folded into the batter and should be at room temperature so they don’t firm up the mix.

How to Make Blueberry-Lime Pound Cake

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

• Step One (prep the oven and pan)
  Move an oven rack to the center and preheat to 350°F. Grab a 12-cup Bundt pan and butter it well, then dust it with flour so nothing sticks.
• Step Two (mix the dry stuff)
  In a medium bowl, sift together the flour, baking powder, and salt. Set that aside for now.
• Step Three (cream the butter and cream cheese)
  Using a stand mixer with the paddle attachment (or a hand mixer if that’s what you’ve got), beat the butter and cream cheese together until it’s nice and smooth—about a minute.
• Step Four (add sugar and eggs)
  Add the sugar and beat on medium speed until it’s light and fluffy, around 2 minutes. Keep the mixer running and add the whole eggs one at a time, then toss in the extra yolk. Add the lime zest last. Stop and scrape down the sides of the bowl so everything mixes evenly.
• Step Five (add dry ingredients)
  Turn the mixer to low and slowly add in the flour mixture. Scrape down the bowl again and mix until the batter is smooth, but don’t overdo it—just until combined.
• Step Six (fold in blueberries)
  Switch to a rubber spatula and gently fold in the blueberries. You want them mixed in evenly, but don’t mash them.
• Step Seven (bake it)
  Spoon the batter into your prepared Bundt pan and smooth it out. Run a knife through the batter to get rid of any air pockets. Bake for 50 to 55 minutes, or until a toothpick poked in the center comes out clean.
• Step Eight (cool it)
  Let the cake cool in the pan on a wire rack for about 20 minutes. Then flip it out onto the rack and let it cool completely.
• Step Nine (make the glaze)
  In a measuring cup or small bowl, whisk together the confectioners’ sugar and lime juice until it’s smooth and pourable. If it seems too thick, add a little more lime juice, a bit at a time.
• Step Ten (glaze the cake)
  Drizzle the glaze all over the top and sides of the cooled cake. Let it set a bit before slicing and serving.

Recipe Tips

There’s nothing tricky about this cake, but a few small details help it turn out just right. These are the tips I stick to every time:

• Grease every corner of the Bundt pan thoroughly with butter, then dust it with flour. Pay extra attention to the center tube and any ridges—this helps the cake release cleanly.
• For extra insurance, you can use a baking spray that contains flour. Just be sure to coat it evenly.
• Bring the butter, cream cheese, and eggs to room temperature so the batter mixes smoothly.
• Let the blueberries come to room temperature too—cold berries can throw off the bake time.
• Sift the dry ingredients. It helps create a lighter, more even texture in the finished cake.
• Don’t overmix once the flour goes in. Mix just until the batter comes together.
• Weigh your ingredients if you can. It’s the most accurate way to measure for baking.
• I haven’t tested this with gluten-free or alternative flours, so I can’t say how it would turn out.
• When making the glaze, start with less lime juice than you think you need. You can always add more, but it’s harder to thicken once it’s too runny.
• If you want the glaze to stay mostly on top instead of soaking in, wait until the cake is fully cooled before drizzling. For a more soaked-in effect, glaze while it’s slightly warm.

Storage and Freezer

This cake keeps well, and the flavor holds up nicely over a few days. Here’s how I store any leftovers:

• Once the cake is completely cooled and the glaze has set, cover it tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days.
• If your kitchen is warm or humid, it’s better to store it in the fridge—just bring slices to room temp before serving.
• To freeze, wrap individual slices or the whole (unglazed) cake tightly in plastic wrap and then foil. Freeze for up to 2 months.
• Thaw the cake at room temperature, then glaze it once fully defrosted if you froze it before glazing.

Frequently Asked Questions

• Can I use frozen blueberries?
  Frozen blueberries can be used in most baking recipes without fully thawing, but for this cake, using cold berries—fresh or frozen—can lead to uneven baking. Since fresh blueberries are available year-round, they’re easy to find and work best here. If you do decide to use frozen, thaw them completely, rinse them until the juices run mostly clear, dry them thoroughly, and then measure them out.
• What can I use instead of a Bundt pan?
  A 9×5-inch loaf pan or two 8×4-inch loaf pans will work, but the bake time will change. Start checking earlier and use a toothpick to test for doneness.
• Can I skip the glaze?
  You can, but the glaze adds a bright lime flavor and a nice finish to the cake. Without it, the cake will be a little plainer—consider adding a bit more zest to the batter if you’re skipping it.
• Can I use lemon instead of lime?
  Yes, lemon zest and juice can be swapped in for a slightly different citrus flavor that still works really well with the blueberries.

More Blueberry Dessert Recipes To Try

• Blueberry Lemon Cake
• Blueberry Coffee Cake
• Blueberry Cobbler
• Mini Blueberry Cheesecakes
• Sour Cream Blueberry Muffins
• Cornmeal-Blueberry Drop Scones
• Blueberry Pudding Tart
• Lemon Blueberry Crumble Bars
• 18 Ways to Use Blueberries This Summer
• Blueberry Crisp
• Blueberry Cheesecake Icebox Cake

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Print Recipe

5 from 1 vote

Blueberry-Lime Pound Cake

A moist and tender blueberry-lime pound cake made with cream cheese, fresh blueberries, and lime zest. Baked in a Bundt pan and finished with a tangy lime glaze, this cake is full of bright citrus flavor and perfect for brunch, dessert, or everyday baking.

Prep Time20 minutes mins

Cook Time55 minutes mins

Cooling Time20 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Dessert

Cuisine: American

Keyword: Blueberry-Lime Pound Cake

Servings: 12 slices

Calories: 356kcal

Author: Cathy Pollak

Equipment

• 12-cup Bundt pan Gives the cake its classic shape for even baking.
• Sieve For sifting the dry ingredients.
• Stand Mixer or hand mixer. Helps beat the butter, cream cheese, and sugar until light and fluffy.
• mixing bowls One for the dry ingredients and another for the batter.
• measuring cups and spoons For accurately measuring flour, sugar, leaveners, salt, and liquids.
• Zester For finely grating the lime zest.
• rubber spatula Useful for scraping down the bowl and folding in the blueberries without crushing them.
• whisk To mix the glaze until smooth.
• cooling rack Allows the cake to cool evenly after baking and before glazing.

Ingredients

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 the pan
• 1-1/2 tsps. baking powder
• 1/4 tsp. plus 1/8 teaspoon table salt
• 6 oz. cream cheese softened
• 1-3/4 cups granulated sugar
• 4 large eggs plus 1 large egg yolk room temperature
• zest of one lime
• 2-1/2 cups (13 oz.) room-temperature blueberries

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 350°F. Butter and flour a 12-cup Bundt pan.
  8 oz. (1 cup) unsalted butter, 10-1/2 oz. (2-1/3 cups) all-purpose flour
• Sift the flour, baking powder, and salt into a medium bowl.
  1-1/2 tsps. baking powder, 1/4 tsp. plus 1/8 teaspoon table salt
• Using a stand mixer fitted with 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 speed until light and fluffy, about 2 minutes. With the mixer still running, add the whole eggs one at a time, then add the egg yolk, followed by the lime zest. Stop and scrape down the bowl. Reduce the mixer speed to low and slowly add the flour mixture. Scrape down the bowl again and beat just until the batter is smooth—don’t overmix. Using a rubber spatula, gently fold in the blueberries.
  6 oz. cream cheese, 1-3/4 cups granulated sugar , 4 large eggs plus 1 large egg yolk, zest of one lime, 2-1/2 cups (13 oz.) room-temperature blueberries
• Transfer the batter to the prepared pan and spread it evenly with the spatula. Run a knife through the batter to eliminate any air pockets. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Set the pan on a wire rack and cool for 20 minutes before inverting the cake onto the rack. Let cool completely.
• In a spouted measuring cup or small bowl, whisk the confectioners’ sugar and lime juice together until smooth. The glaze should be thin enough to pour; if it’s too thick, add more lime juice in small increments. Drizzle the glaze over the top and sides of the cake.
  4 oz. (1 cup) confectioners' sugar, 2 tbsps. fresh lime juice, more as needed

Video

Notes

For optimal outcomes when making this blueberry-lime pound cake, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Blueberry-Lime Pound Cake

Amount Per Serving (112 g)

Calories 356 Calories from Fat 154

% Daily Value*

Fat 17.1g26%

Saturated Fat 9.8g61%

Polyunsaturated Fat 1g

Monounsaturated Fat 4.7g

Cholesterol 102mg34%

Sodium 250mg11%

Potassium 81mg2%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 32g36%

Protein 5g10%

Vitamin A 150IU3%

Vitamin C 2mg2%

Calcium 52mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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