lime blueberry pound cake (Printer-Friendly)
Tender cake with fresh blueberries and zesty lime, finished with rich cream cheese frosting.
# What You’ll Need to Cook:
→ Dry Ingredients
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
8 ounces cream cheese, softened
05 -
1 cup unsalted butter, softened
06 -
2 cups granulated sugar
07 -
4 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 tablespoon lime zest (or lemon/orange zest)
→ Add-ins
10 -
1 1/2 cups fresh blueberries
# Steps to Prepare:
01 -
Preheat oven to 350°F (175°C). Butter a loaf pan and line it with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
Using a stand mixer or hand mixer, beat cream cheese, butter, and sugar until light and fluffy.
04 -
Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lime zest.
05 -
Gradually add dry ingredients to wet mixture, mixing until just combined.
06 -
Gently fold fresh blueberries into the batter to distribute evenly without crushing them.
07 -
Pour batter into prepared pan and bake for 55 minutes or until a toothpick inserted comes out clean. Avoid overbaking to keep moistness.
08 -
Allow cake to cool completely before applying cream cheese frosting if desired.
# Extra Cooking Tips:
01 -
Use room temperature butter and cream cheese to ensure smooth batter and proper texture.
02 -
If using frozen blueberries, thaw and drain thoroughly to prevent excess moisture.
03 -
Lightly tent cake with foil if it browns too quickly during baking.