Pound Cake - Blueberry-Lime


Pound Cake - Blueberry-Lime

Photo by Claude

  • Prep Time


  • Total Time


  • Servings



  • 2-¾

    cups cake flour

  • 1

    teaspoon baking powder

  • ½

    teaspoon salt

  • 8

    oz cream cheese - softened

  • ¾

    cup of butter softened (1-½ sticks)

  • 1

    cup white grandulated sugar

  • 1

    cup brown sugar

  • 1

    teaspoon vanilla extract

  • 2

    tablespoon finely grated lime zest

  • 4

    eggs at room temperature

  • 2-½

    cups blueberries at room temperature (about 12-13 oz) washed and drained

  • Glaze

  • 4

    oz (1 cup) confectioners' sugar

  • 2

    tablespoons fresh lime juice, more if needed


Prep: Position oven rack in the center of the oven. Heat Oven to 350° F Butter and flour a 12 cup Bundt pan. Mixing: Put flour, baking power and salt in a bowl, mix well and sift. Put 1/2 cup of sugar and the lime zest in a food processor and pulse 20 times to break the zest into small pieces. Place cream cheese and butter in an electric mixer with the paddle attachment and mix at high speed to blend well. Add white sugar, brown sugar, sugar with the zest, and vanilla extract to the cheese and butter mixture. Blend well. Next add eggs one at a time, beat well at medium speed after each addition. After the fourth egg has been added, scrape sides of bowl and then mix at high speed for one minute. With the mixer on low speed, add the flour slowly. Once all the flour in mixed, beat at medium speed until the batter is smooth and light - 20-30 seconds. Turn off the mixer, remove paddle attachment, and 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. Baking: Bake at 350°F for 50-60 minutes or until a wooden skewer comes out clean. Cool pan on rack for 10 minutes. Then invert cake onto the rack, remove the pan, and let cool completely. Glaze the cake: In a small bowl whisk the confectioners' sugar and lime juice together until smooth. Add lime juice 1 teaspoon at a time. The glaze should be almost thick but just fluid enough to run down the sides of the cake. Drizzle the glaze over the top and sides of the cake and let it set before moving the cake to a plate and serving.


Facebook Conversations