Lime Blueberry Pound Cake
Full of fresh, zesty flavor, and as bright as it is indulgent, this Lime Blueberry Pound Cake adds a cheery new twist to a classic. Tart lime zest pairs with syrupy blueberries to create a balance of taste that’s refreshing à la carte.
Cream cheese gives the batter and the frosting an extra rich, velvety texture, leaving this cake beautifully moist and decadent. It is a lovely treat that tastes both homey and elegant, fitting for brunches and get-togethers as well as a quiet afternoon indulgence.
Frosted with a silky, lightly sweetened cream cheese frosting, this loaf becomes a showstopper dessert. Whether you’re entertaining or just seeking to quell a craving, this recipe promises irresistible flavor with minimal work.
Lime Blueberry Pound Cake – Ingredients Focus
A Deep Dive Into What Makes This Cake Great
Cream Cheese
The secret to the cake’s moist, velvety crumb and the frosting’s rich, tangy taste — cream cheese gives the frosting a luscious depth that takes both flavor and texture a notch up.
Unsalted Butter
Serves as a buttery base and delicate framework, letting the lime and blueberries shine without too much sweetness.
Lime Zest
Zesty and bright, lime zest penetrates the cake with citrusy zing that vivifies each bite, counteracting the richness.
Fresh Blueberries
Juicy pops of sweetness and color throughout the loaf, offering natural contrast and visual interest.
Vanilla Extract
This gives a warm, aromatic foundation that ties the overall flavor profile together nicely, and yet allows the citrus and berry notes to shine through.
All-Purpose Flour
A traditional base to ensure a sturdy but tender crumb, it puts the pound cake on the map and gives it that traditional structure and satisfying bite.
Powdered Sugar
The glossy finish to a creamy frosting, imparting sweetness and sheen without weight.
Tips for Lime Blueberry Pound Cake, Pairings and FAQs
This Lime Blueberry Pound Cake is a lovely balance of tangy citrus, rich cream cheese and popped, sweet, juicy blueberry. With its tender crumb, bright flavor and rich frosting, it’s a crowd-pleaser that feels at once light and decadent. No matter if you’re making it to serve for brunch, for dessert, or as a mid-day treat, these tips, pairings and answers to frequently asked questions will help you get it right every time.
Recipe Tips
Make Sure Ingredients are at Room Temperature
Room-temperature butter, cream cheese and eggs will ensure a silky, well-combined batter and a fluffy crumb. Cold ingredients will not incorporate evenly, which can also result in a heavy texture. They should rest for at least 30 minutes before baking.
Keep the Blueberries from Sinking
To ensure that the berries are evenly distributed throughout the cake, toss your fresh (or frozen, thawed and patted dry) blueberries lightly in a tablespoon of flour before folding them into the batter. This also stops them from sinking to the bottom as they bake and keeps every slice brimming with bursts of fruit.
Don’t Overmix the Batter
After you’ve added the dry ingredients, mix just until combined. Overmixing creates gluten in the flour, leading to a chewy pound cake instead of a soft tender one. Fold gently, using a spatula, to retain that light, soft texture that makes this cake so mouthwatering.
What to Serve with Lime Blueberry Pound Cake
Whipped Cream & Berries
Serve a slice of this pound cake alongside softly whipped cream and a handful of mixed berries, for a light, summery dessert. The additional fruit highlights the blueberry notes, and the cream introduces an airy contrast to the dense crumb.
Hot or Iced Tea
This citrus-forward cake has a lovely marriage with a fragrant tea. Try using an herbal blend like chamomile or a green tea with lemon for a refreshing balance in the cup to complement the lime and blueberry flavors without overpowering them.
Vanilla Ice Cream
A scoop of classic, unadulterated vanilla ice cream adds cool creaminess and a comforting sweetness that play nicely with the tangy lime and cream cheese frosting. It elevates a plain slice into a nourishing dessert experience.
Questions and Answers ( FAQ )
Q1: Is it OK to use lemon zest instead of lime?
Yes, lemon zest is a great substitute for lime and gives a sweeter, more floral citrus note. Orange zest is a good substitute as well, for a warmer, less tangy flavor.
Q2: What’s the proper way to store the cake, and how long does it keep?
Keep the cake in an airtight container in the fridge for up to 5 days. For the best texture and flavor, bring it to room temperature before serving.
Q3: Can I freeze this poundcake?
Absolutely. The unfrosted cake can be frozen, tightly wrapped, for up to 2 months. Thaw in the refrigerator overnight and frost just before serving. Frosting does not freeze well, if you want to keep the texture.
Q4: How to make this recipe gluten-free?
Yes, just use a 1:1 gluten-free flour blend made for baking. For best structure, make sure the blend contains xanthan gum or a similar binding agent.
Lime Blueberry Pound Cake
Ingredients
- For the Pound Cake:
- ½ cup 1 stick unsalted butter, at room temperature
- 4 oz cream cheese softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 tablespoon lime zest can substitute lemon or orange zest
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh blueberries note about frozen blueberries
- For the Cream Cheese Frosting:
- 4 oz cream cheese softened
- 4 tablespoons of softened unsalted butter
- 1 ½ cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Butter a 9×5-inch loaf pan lightly, and line the base with parchment paper so you can lift the bread out easily. Set aside.
- In another bowl, mix together the flour, baking powder, and salt. Whisk well and set it aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer, beat the softened butter, cream cheese and granulated sugar together until pale and fluffy, about 3 minutes.
- Beat in eggs, 1 at a time, mixing well after each addition. Stir in the vanilla extract and lime zest until combined.
- Slowly add the dry ingredients, folding with a rubber spatula until just combined. Don’t overmix in order to keep them tender.
- Gently fold in the blueberries.
- Scrape the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in pan for at least 30 minutes then unmold.
- For the Cream Cheese Frosting:
- In a clean bowl, beat the softened butter and cream cheese until smooth and creamy.
- Add the powdered sugar and salt gradually, mixing on low speed just until blended. Increase the speed to high and beat until the frosting is smooth. Stir in the vanilla extract until well incorporated.
- Once the cake is completely cooled, spread the frosting evenly on top.
