Blueberry-Lime Pound Cake

Blueberry pound cake drizzled with a tangy lime glaze – a zippy-sweet dessert, with an exceptionally tender and rich cake. An absolute flavor powerhouse!

Course Dessert

Cuisine American

Keyword Blueberry-Lime Pound Cake

Prep Time 20

Cook Time 55

Cooling Time 20

Total Time 1 35

Servings slices

Calories 466kcal

Author Cathy Pollak

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 the 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 350^o 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.

Video

Notes

For optimal outcomes when preparing this blueberry lime pound cake, it's recommended to refer 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.

Nutrition