Monday already? How can that be? We actually had a really good weekend that included, among other things, a trip to Trader Joe’s, a wedding shower, and meeting up with friends at our local ice cream shop for a treat. Our weekends are packed solid for the remainder of the summer, that always seems to be the case come August, doesn’t it? As much as I enjoyed the weekend, the time flew by too fast, and we were so busy I didn’t have an opportunity to do any cooking or baking. I’ll be remedying that first thing this morning! There’s bread in the works, along with boozy cupcakes and a plan for dinner that’s actually coming together before 5 pm 🙂
Even though I haven’t baked in quite a few days, my backlog of draft posts is plenty long so I scanned through to find something to share today. I remembered I’d promised more blueberry lime recipes when I posted these cupcakes last week, so this pound cake was an obvious choice. It was part of my baking marathon last month when I spent the holiday weekend at Shane’s parents’ house. I think it was actually the last thing I baked, meaning it was sitting on their counter waiting to be devoured when they arrived home from their trip. I don’t make pound cakes much because often I find them too dry or bland, but I loved this spin with the sweet blueberries and tart lime. There’s cream cheese in this version as well, which adds richness to the cake and keeps it incredibly moist for days after it’s baked. I halved the recipe (sometimes I feel like a broken record, it seems I say that in every post) and baked in a 6-cup pan without any problems. It’ll likely become a recipe I pull out every summer when blueberry season rolls around!
Blueberry Lime Pound Cake
from Fine Cooking
Cake
1 cup (2 sticks) unsalted butter, at room temperature
2 1/3 cups (10 1/2 oz) all-purpose flour
1 1/2 teaspoons baking power
1/4 teaspoon plus 1/8 teaspoon salt
1 3/4 cups sugar
2 teaspoons lime zest
6 oz cream cheese, at room temperature
4 large eggs plus 1 large egg yolk, at room temperature
2 1/2 cups (about 13 oz) room-temperature blueberries
Glaze
1 cup (4 oz) confectioners’ sugar
2 tablespoons lime juice
Preheat oven to 350 F. Spray a 12-cup bundt pan with cooking spray with flour.
Whisk the flour, baking powder and salt together in a medium bowl. In a separate bowl, combine the sugar and lime zest. Rub the zest into the sugar with your fingertips until fragrant.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. Add the sugar/zest mixture and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on low speed, add the eggs, one at a time, beating well after each addition. Mix in the egg yolk. With the mixer on low speed, gradually add the flour mixture until incorporated. Scrape down the sides of the bowl then beat the batter on medium speed for about 20 seconds, or until smooth and light. Use a rubber spatula to fold in the blueberries.
Pour the batter into the prepared pan and spread evenly with a rubber spatula. Tap the pan against the counter to eliminate air pockets. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 10 minutes then turn the cake out and set on the rack to cool completely.
To make the glaze: Place the confectioners’ sugar in a small bowl and whisk in the lime juice, a few teaspoons at a time, until you have a thick, but pourable consistency for the glaze. Drizzle over the cake; let the glaze set before serving.
Ooo I love the flavors of blueberry and lime together!
Poundcake with Blueberries! And Lime? sounds wonderfully delicious. Beautiful photo.
What a wonderful flavor profile. Great photos too – love the way the blueberries dot the surface of the cake.
🙂
ButterYum
I love bundt cakes and this one is stunning! Who can resist blueberry and lemon, yum!
I love anything lemon. This cake looks fabulous! Yum!
I love how pretty the cake looks and I like how you mixed it up by using lime instead of lemon. Looks wonderful.
It really is amazing how fast August goes by. I’m excited for September but trying to get my fill of all the great fruits and veggies available right now. Fresh blueberries are definitely one of my favorite fruits in the summer.
Love this cake!
Reminds me of my childhood; pound cakes and bundt cakes were very common. I like the spin with the berries.
Love this flavor combination Tracey. Could not look more delicious.
This was a delicious and tasty combination. And thanks again Tracey for leaving it behind for us when we returned from that weekend! It was gone in no time at all.
I am a sucker for blueberry and lemon, but this sounds so fantastic. The glaze on top is seriously tempting, too.
This sounds fantastic. My husband is always looking for frosting, so I think I’d have to add some cream cheese frosting to this!
The glaze dripping over your cake is making me drool. I haven’t had blueberry and lime together but it sounds like something I need to try. I’m all about halving recipes (though sometimes I’m too lazy to do the math!).
I love blueberry and lemon together but have never tried lime! Yummmmmmmm
I’m so glad this one worked out for you!! I’ll have to make it with my frozen blueberries. It looks so great! I’m with you on the too bland and dry when it comes to homemade pound cake, so I’m hoping this one works out for me as well as it did for you 🙂
this looks amazing! especially with the glaze running down… yum!
Oh, I have blueberries just waiting for this recipe! Thanks for sharing!
what a great recipe. I’ve had blueberry orange bread, but never tried blueberry lime anything…it sounds so good!