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.