The Ultimate Lime Blueberry Pound Cake Recipe | A Zesty, Buttery Delight
There’s a certain kind of magic that happens when you slide a cake into the oven. The kitchen fills with a buttery, vanilla-scented warmth, and the waiting begins. For me, that feeling is epitomized by this Lime Blueberry Pound Cake. This recipe was born from a happy accident—a surplus of summer blueberries and a lone lime sitting in my fruit bowl. The result was so stunningly good, with its tender, golden crumb and bursts of juicy berry, punctuated by the bright, sunny zing of lime, that it instantly became a staple. It’s the cake I bring to brunches, the one I slice for afternoon tea, and the treat that never fails to make my house feel like a home.
Why You’ll Love This Lime Blueberry Pound Cake
The Perfect Flavor Harmony: The sweet, jammy blueberries and the sharp, zesty lime create a sophisticated dance of flavors that is far from ordinary.
Incredibly Moist & Tender: The secret combination of butter and cream cheese in the batter guarantees a rich, velvety texture that stays moist for days.
Impressively Simple: You don’t need any fancy techniques or equipment. This is a straightforward, classic baking project with a spectacular payoff.
Your New Signature Dessert: This cake looks and tastes like it came from a professional bakery, making it your go-to recipe for wowing guests.
I once brought this cake to a family potluck, where my nephew, a famously picky eater who generally regards any food with visible “bits” with deep suspicion, hovered near the table. He watched as slice after slice was taken. Finally, he asked for “just the yellow part.” I gave him a small sliver with a single blueberry hidden inside. He took a bite, then another, and looked up. “Okay,” he conceded, “the purple parts are good, too.” It’s the cake that won over the toughest critic.
What Makes It Special
This isn’t just any pound cake. Its exceptional quality comes from a few key ingredients:
Cream Cheese in the Batter: This is the hero ingredient. It adds a subtle tang and an incredible amount of moisture, resulting in a denser, richer crumb that doesn’t dry out.
Fresh Lime Zest: While juice adds liquid, zest is where the potent, aromatic citrus oils live. It infuses the entire cake with a vibrant, perfumed lime essence without making it soggy.
A Double Dose of Cream Cheese: With cream cheese both in the cake and in the lush frosting, every single bite is a creamy, tangy, and sweet delight.
Juicy Fresh Blueberries: They provide little pockets of sweet, tart explosion that contrast beautifully with the dense, buttery cake.
Making It Happen
First, position your oven rack in the center and preheat your oven to 350°F (175°C). Take a 9×5 inch loaf pan and generously butter it, then line the bottom with a sling of parchment paper. This little step is your insurance policy for a perfect, unmangled release later.
In a medium bowl, whisk together your dry ingredients—the flour, baking powder, and salt. This aerates the mixture and ensures the leavening is evenly distributed. Now, for the good part. In the bowl of a stand mixer fitted with the paddle attachment (or using a sturdy hand mixer), combine the room-temperature butter, cream cheese, and sugar. Beat them on medium-high speed for a full three minutes. Don’t skimp on this time; you want the mixture to become pale, fluffy, and wonderfully light.
With the mixer on low, add the eggs one at a time, letting each one fully incorporate before adding the next. Scrape down the sides of the bowl, then mix in the vanilla extract and the fragrant lime zest. It should already smell incredible.
Now, switch to a gentle hand. Pour the flour mixture over the wet batter. Using a large rubber spatula, gently fold the dry ingredients in. Use broad, sweeping motions to combine them without deflating all that air you just whipped in. Stop when you see just a few streaks of flour remaining, then gently fold in the fresh blueberries.
Transfer the thick, speckled batter into your prepared pan, smoothing the top with your spatula. Bake for 55 to 65 minutes. The true test is a toothpick inserted into the center; it should come out clean, perhaps with a few moist crumbs, but no wet batter. Let the cake cool in its pan on a wire rack for at least 30 minutes before you carefully turn it out to cool completely.
While the cake cools, make the frosting. Clean your mixer bowl and beat the room-temperature cream cheese and butter together until perfectly smooth and creamy. Add the powdered sugar and salt, starting on low speed to avoid a sugar cloud, then increase to high and beat until the frosting is silky. Beat in the vanilla. Once the cake is completely cool, spread the frosting lavishly over the top.
You Must Know
Room Temperature is Non-Negotiable: Your butter, cream cheese, and eggs must be at room temperature. This allows them to emulsify properly, creating a smooth, homogeneous batter that bakes up evenly.
Handle Frozen Berries with Care: If using frozen blueberries, do not mix them in frozen. Thaw them first on a few layers of paper towel to absorb the excess liquid, which can turn your batter grey and soggy.
The Toothpick Test is Your Guide: Ovens vary. Start checking your cake at the 55-minute mark. Over-baking is the enemy of a moist pound cake.
Cool Completely Before Frosting: Applying frosting to a warm cake is a recipe for a melty, sliding mess. Patience ensures a beautiful, clean finish.
Serving Ideas
This Lime Blueberry Pound Cake is sublime all on its own with a cup of coffee or tea. For a truly decadent dessert, serve a slightly warmed slice with a scoop of vanilla bean ice cream. A glass of chilled Moscato or a crisp Prosecco makes a fantastic pairing, as the bubbles cut through the richness beautifully.
Make It Different
Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.
Lemon or Orange: Swap the lime zest for an equal amount of lemon or orange zest for a different citrus profile.
Nutty Crunch: Fold in 1/2 cup of chopped pecans or walnuts along with the blueberries for added texture.
Dairy-Free: Use high-quality vegan butter and cream cheese alternatives.
Storage and Reheating
Storage: An unfrosted cake can be kept in an airtight container at room temperature for up to 3 days. Once frosted, it must be stored in the refrigerator for up to 5 days.
Freezing: This cake freezes beautifully. Wrap the cooled, unfrosted cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. You can also freeze individual slices for a quick treat.
Success Tips
If you notice the top of your cake browning too quickly during baking, tent it loosely with a piece of aluminum foil. When folding in the blueberries, a light dusting of the berries with a teaspoon of flour from your measured amount can help prevent them from sinking to the bottom of the pan.
Frequently Asked Questions (FAQ)
1. Can I use frozen blueberries?
Yes, but it’s crucial to thaw them completely and pat them dry with paper towels. Excess moisture from frozen berries can affect the cake’s texture and color.
2. My frosting is too soft. What happened?
This is usually because the cream cheese or butter was too warm. Pop the frosting bowl into the refrigerator for 15-20 minutes to firm it up before spreading.
3. Why did my blueberries all sink to the bottom?
This can happen if the batter is too thin or the berries are too heavy. Tossing the blueberries in a light coating of flour before folding them in can help suspend them throughout the batter.
4. Can I make this without a stand mixer?
Absolutely. A hand mixer works perfectly well. You can even mix it by hand with a whisk and spatula, though it will require a bit more elbow grease to cream the butter and sugar properly.
5. How do I know when the cake is truly done?
The toothpick test is the most reliable method. A few moist crumbs clinging to the toothpick are fine, but if you see wet, raw batter, it needs more time. The edges of the cake will also be pulling slightly away from the sides of the pan.
Lime Blueberry Pound Cake
Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes (plus cooling) | Category: Dessert | Difficulty: Easy | Cuisine: American | Yield: 1 loaf (10-12 slices)
Ingredients
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
4 oz cream cheese, room temperature
⅔ cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
2 tablespoons freshly grated lime zest
1 cup fresh blueberries
Cream Cheese Icing
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 ½ cups powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Butter a 9×5 inch loaf pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and sugar on medium-high speed until light and fluffy, about 3 minutes.
Reduce mixer speed to low and add the eggs one at a time, mixing until fully incorporated after each addition. Mix in the vanilla extract and lime zest.
Remove the bowl from the mixer. Add the dry ingredients and use a large spatula to gently fold them into the wet batter until almost combined. Gently fold in the blueberries until just combined and no dry flour remains.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 30 minutes before turning it out onto the rack to cool completely.
For the icing: Using a clean mixer bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar and salt, beating on low until combined, then on high until smooth and creamy. Beat in the vanilla.
Spread the icing evenly over the completely cooled pound cake. Slice and serve.
Notes: For best results, ensure all refrigerated ingredients are truly at room temperature. If using frozen blueberries, thaw and pat them completely dry before using.
Allergy Info: Contains gluten, dairy, and eggs.
Nutrition (per slice, estimated): Calories: 385kcal | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 220mg | Fiber: 1g | Sugar: 32g
