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.

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 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.

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Nutrition