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Lime Blueberry Pound Cake

Lime Blueberry Pound Cake

Simple but sophisticated, this Lime Blueberry Pound Cake is a marriage of tart citrus and sweet fruit. Cream cheese, used in both the cake and frosting, guarantees a luxuriously moist crumb and a rich, packable finish. Full of vibrant blueberries, this cake is an elegant addition to any dessert table.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 People
Course: cake
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. In another bowl, mix together the flour, baking powder, and salt. Whisk well and set it aside.
  3. 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.
  4. Beat in eggs, 1 at a time, mixing well after each addition. Stir in the vanilla extract and lime zest until combined.
  5. Slowly add the dry ingredients, folding with a rubber spatula until just combined. Don’t overmix in order to keep them tender.
  6. Gently fold in the blueberries.
  7. 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.
  8. For the Cream Cheese Frosting:
  9. In a clean bowl, beat the softened butter and cream cheese until smooth and creamy.
  10. 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.
  11. Once the cake is completely cooled, spread the frosting evenly on top.

Notes

Technique: Fresh vs. Frozen Blueberries — You can use both fresh or frozen blueberries, however, fresh blueberries are highly recommended for the best texture. For frozen berries, mix, thaw completely, and then drain on paper-towel lined strainer to expel moisture. Too much liquid can ruin the batter’s integrity.