The BEST Lime Blueberry Pound Cake – Easy & Delicious
Bright, zesty, and bursting with vibrant blueberries, this Lime Blueberry Pound Cake is the perfect combination of indulgence and freshness. The addition of cream cheese creates a rich, moist texture that elevates every bite into something truly special.
The tangy lime zest pairs beautifully with the sweetness of fresh blueberries, delivering a delightful contrast of flavors. Topped with a creamy, velvety frosting, this cake is ideal for any occasion, from casual gatherings to elegant celebrations.
Whether you’re a seasoned baker or a first-time experimenter, this recipe’s simple steps ensure a beautiful result. It’s a show-stopping treat that’s as easy to prepare as it is to enjoy!
Lime Blueberry Pound Cake Ingredients: A Symphony of Flavor
- All-Purpose Flour: The foundation of this tender pound cake, providing structure and a delicate crumb.
- Cream Cheese: Baked into the batter for a luxurious richness and creamy texture in every bite.
- Unsalted Butter: Adds a buttery depth and enhances the moistness of the cake.
- Fresh Blueberries: Juicy bursts of sweetness that complement the zesty lime and create a vibrant visual appeal.
- Lime Zest: A citrusy twist that brightens the flavor profile with tangy, aromatic notes.
- Vanilla Extract: A warm and fragrant undertone that harmonizes all the flavors seamlessly.
Lime Blueberry Pound Cake: Recipe Tips, Serving Suggestions, and FAQ
Recipe Tips
- Prevent Blueberries from Sinking
To ensure even blueberry distribution throughout the cake, lightly toss the blueberries in a small amount of flour before folding them into the batter. This simple trick keeps them from sinking to the bottom during baking. - Room Temperature Ingredients Are Key
Using room-temperature butter, cream cheese, and eggs ensures a smoother batter, resulting in a uniform texture. Cold ingredients can cause uneven mixing, which may affect the cake’s rise and tenderness. - Don’t Overmix the Batter
When combining the dry and wet ingredients, fold gently to avoid overworking the gluten in the flour. Overmixing can make the cake dense and tough, compromising its soft and tender crumb.
What to Serve with Lime Blueberry Pound Cake
- Fresh Whipped Cream
A dollop of lightly sweetened whipped cream adds an airy, creamy contrast to the dense pound cake, enhancing its flavor without overpowering the lime and blueberry notes. - Citrus-Infused Tea
Pair this dessert with a warm cup of lemon or orange tea for a comforting, complementary beverage. The tea’s citrus undertones highlight the lime zest beautifully. - Vanilla Ice Cream
A scoop of vanilla ice cream turns this pound cake into an indulgent treat. The cold, creamy texture complements the cake’s richness and adds a refreshing element.
FAQ
- Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but make sure to thaw them and pat them dry to remove excess moisture. This helps prevent the cake from becoming soggy or discolored. - How should I store the pound cake?
Store the cake in an airtight container at room temperature for up to three days or refrigerate it for up to a week. For longer storage, wrap it tightly and freeze for up to three months. - Can I substitute lime zest with another citrus zest?
Absolutely! Lemon or orange zest works just as well, offering a slightly different but equally delicious citrusy flavor profile. - Why is my pound cake dense?
A dense texture can result from overmixing the batter, using cold ingredients, or not measuring the flour correctly. Be sure to follow the recipe tips for the best results.
Lime Blueberry Pound Cake
This Lime Blueberry Pound Cake offers an effortless preparation with a delightful combination of flavors. The cake, enriched with cream cheese both in the batter and frosting, achieves a wonderfully moist and tender texture. The addition of fresh blueberries brings a burst of color and flavor, making this treat perfect for any occasion.
Ingredients
- For the Pound Cake:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- 4 oz cream cheese softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons lime zest alternatively, lemon or orange zest
- 1 cup fresh blueberries see notes below for frozen blueberries
- For the Cream Cheese Frosting:
- 4 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 ½ cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9×5 loaf pan with butter and line the bottom with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- In the bowl of a stand mixer or using a hand mixer, beat together the softened cream cheese, butter, and sugar for approximately 3 minutes until the mixture becomes light and fluffy. Add the eggs one by one, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lime zest until combined.
- Gradually add the flour mixture to the wet ingredients. Gently fold in the flour using a rubber spatula until just incorporated, being careful not to overmix. Finally, fold in the blueberries.
- Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 30 minutes before removing it from the pan.
- For the Frosting:
- In a stand mixer or with a hand mixer, blend the softened butter and cream cheese until smooth.
- Gradually add the powdered sugar and salt, beating on low speed until combined, then increase the speed to high to achieve a smooth frosting. Stir in the vanilla extract. Once the cake has cooled, spread the frosting evenly on top.
Notes
Fresh vs. Frozen Blueberries: The choice between fresh and frozen blueberries can affect the texture of your cake. If using frozen blueberries, ensure they are thawed on a paper towel over a strainer to remove excess moisture, as too much ice on the berries can alter the consistency of the batter. Fresh blueberries are highly recommended for the best results.
