Lime Blueberry Pound Cake Recipe

This lime blueberry pound cake recipe is really easy to make and loaded with contemporary blueberries and zesty lime. With cream cheese frosting and cream cheese baked into the dough, this wet and soft pound cake is critically impossible to resist!

Why You’ll Love This Lime Blueberry Pound Cake Recipe

This simple to make lime blueberry pound cake is further soft and wet thank you to 1 element…

• Double The Cream Cheese: With cream cheese within the dough, this lime blueberry pound cake has an additional wet texture. Most sensible it with a thick layer of cream cheese frosting to take it excessive!
• Vivid & Citrusy: The zesty lime taste is helping this cake be flavorful with out being too candy. You’ll be able to additionally use lemon zest if you happen to desire.
• Easy To Make: All you wish to have to do is beat the batter in combination, fold within the lime zest and contemporary blueberries and dad it into the oven to bake.
• Birthday celebration Best: With it’s gorgeous colours and impossible to resist cream cheese frosting, this pound cake will probably be successful at each celebration. It travels smartly and is straightforward to slice and serve!

In the event you love pound truffles, you will have to additionally check out my vanilla bean pound cake, festive eggnog pound cake or boozy RumChata pound cake!

What Is Cream Cheese Pound Cake?

Pound truffles, like this one, are continuously regarded as “elementary” truffles. Typically baked in a loaf or Bundt pan, they’re much less glamorous than their layered and closely embellished cake opposite numbers. The unique pound cake recipes had been easy, and most often known as for a pound of flour, a pound of butter, a pound of sugar, and a pound of eggs.

At the present time, we use quantity measurements and we certainly upload greater than the fundamentals. This cream cheese pound cake recipe makes use of thick cream cheese to ensure your pound cake is completely dense with a damp and soft crumb. Upload flavors like lime and blueberry, and this cake is anything else however “elementary”!

Recipe Components

Made with most commonly pantry/kitchen staples, you will have to no longer have to pick out up a lot from the shop! Scroll all the way down to the recipe card for actual quantities.

Lime Blueberry Pound Cake

• Baking Fundamentals: You’ll want all objective flour, baking powder, salt and vanilla extract.
• Butter: Use room temperature unsalted butter, or skip the added salt.
• Cream Cheese: The name of the game to a damp and soft crumb!
• Granulated Sugar
• Eggs
• Lime Zest: You’ll be able to additionally use lemon or orange zest!
• Blueberries: Contemporary are highest! See guidelines segment underneath for use frozen berries.

Cream Cheese Frosting

I took my favourite cream cheese frosting recipe and whittled it all the way down to make simply sufficient to move on best of this blueberry pound cake! It actually takes your pound cake to bakery high quality. Right here’s what you’re going to want:

• Cream Cheese: Softened to room temperature.
• Butter: Unsalted butter, softened to room temperature.
• Powdered Sugar
• Vanilla Extract: If you want further lime taste, upload 1 teaspoon lime juice and lime zest with the vanilla extract.
• Salt

How To Make Lime Blueberry Pound Cake

The stairs to make this wet and soft blueberry pound cake recipe are tremendous easy and simple to practice. Scroll to the recipe card at backside of the put up for complete detailed directions. 

• Get ready: Preheat your oven and get ready for a loaf pan with parchment paper.
• Whisk: Mix the flour, salt, baking powder. Put aside.
• Beat: Upload the cream cheese, butter and sugar to a stand mixer or bowl with a hand mixer. Beat until gentle and fluffy. Then upload eggs, vanilla, and lime zest.
• Mix: Upload the dry components to the rainy components, stirring till smartly mixed. Gently fold within the blueberries.
• Bake: Switch the cake batter to ready pan and bake till golden brown. Cool totally earlier than frosting, if desired.

Pointers For Good fortune

• Room Temperature: Permit your butter and cream cheese to come back to room temperature earlier than beginning. If no longer, you’re going to finally end up with a lumpy batter and the cake is not going to have the right kind texture.
• Butter & Parchment Paper: The recipe states to butter the pan and use parchment paper. I examined this 3 other ways and this ended in a super cake unencumber from the pan. Simply lower your parchment paper to dimension with scissors.
• Contemporary or Frozen Blueberries: This makes all of the distinction! I like to recommend the use of contemporary blueberries if you’ll get them. In the event you use frozen blueberries, let them thaw on a paper towel, over a strainer, to get out any undesirable moisture. Further ice at the berries will adjust the feel of the cake!
• Frosting: The cream cheese icing is not obligatory. It provides a ton of taste, sweetness and tang to this blueberry pound cake, however will also be skipped.
• Don’t Over Bake: It is going to dry out the cake and make it a lot much less soft. So watch in moderation and take a look at the cake with a enamel pick out to verify it’s accomplished. When there’s no batter at the toothpick, pull the cake out immediately!
• Browning Too Temporarily: In case your blueberry pound cake is browning on best too briefly, calmly tent aluminum foil excessive.

How To Retailer Blueberry Pound Cake

In case you are fortunate sufficient to have leftovers, listed below are your garage choices:

• With out Frosting: A cream cheese pound cake with out frosting is highest saved in an hermetic container at room temperature for as much as 5 days.
• With Frosting: As soon as frosted with cream cheese icing, retailer cake in an hermetic container within the refrigerator for as much as 5 days. Serve it chilled, or let it thaw to room temperature at the counter for half-hour earlier than serving.
• Freeze: You’ll be able to freeze this blueberry pound cake without or with the icing. To freeze, wrap tightly in plastic wrap after which a layer of foil (or in a big freezer bag). Freeze for as much as 3 months. Thaw in a single day within the refrigerator earlier than serving.

Print Pin Recipe

Yield: 8 slices

Lime Blueberry Pound Cake

This Lime Blueberry Pound Cake is really easy to make. With cream cheese frosting and cream cheese baked immediately into the dough, this wet and soft pound cake is bursting with taste and colour!

Prep Time10 mins mins

Cook dinner Time55 mins mins

Further Time30 mins mins

General Time1 hour hour 35 mins mins

Components

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• ⅔ cup granulated sugar
• 2 huge eggs
• 1 tablespoon vanilla extract
• 2 tablespoons lime zest, lemon zest, or orange zest
• 1 cup contemporary blueberries, see notes underneath for frozen blueberries

Cream Cheese Icing

• 4 ounces cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 ½ cups powdered sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Directions 

• Preheat oven to 350°F. Butter a 9×5 loaf pan. Butter the pan after which line the ground of the pan with parchment paper. Put aside.

• In a medium bowl, whisk in combination flour, baking powder and salt. Put aside.

• In stand mixer, or with a hand mixer, beat to mix the cream cheese, butter and sugar till gentle and fluffy, about 3 mins. Upload eggs separately, throughly blending every time. Upload vanilla extract and lime zest, blending till mixed.

• Pour the dry components over the batter combination. The use of a big rubber spatula, gently fold within the flour combination till it’s smartly mixed and there are not any wallet of dry flour. Fold within the blueberries.

• Switch batter to the ready baking pan. Bake for 55 to 65 mins, till a toothpick inserted within the heart comes out blank. Let pound cake cool for no less than half-hour, then take away from pan.

Frosting:

• In a stand mixer, or with a hand mixer, cream in combination the butter and cream cheese till easy.

• Upload powdered sugar and salt and beat on low pace till mixed, then on prime till frosting is easy. Upload in vanilla extract. Moderately frost on best of the cooled pound cake.

Notes

Contemporary or Frozen Blueberries: This makes all of the distinction! I like to recommend the use of contemporary blueberries if you'll get them. In the event you use frozen blueberries, let them thaw on a paper towel, over a strainer, to get out any undesirable moisture. Further ice at the berries will adjust the feel of the cake! Don’t Over Bake: It is going to dry out the cake and make it a lot much less soft. So watch in moderation and take a look at the cake with a enamel pick out to verify it’s accomplished. When there's no batter at the toothpick, pull the cake out immediately! Browning Too Temporarily: In case your blueberry pound cake is browning on best too briefly, calmly tent aluminum foil excessive. How To Retailer: 

• With out Frosting: A cream cheese pound cake with out frosting is highest saved in an hermetic container at room temperature for as much as 5 days.
• With Frosting: As soon as frosted with cream cheese icing, retailer cake in an hermetic container within the refrigerator for as much as 5 days. Serve it chilled, or let it thaw to room temperature at the counter for half-hour earlier than serving.
• Freeze: You'll be able to freeze this blueberry pound cake without or with the icing. To freeze, wrap tightly in plastic wrap after which a layer of foil (or in a big freezer bag). Freeze for as much as 3 months. Thaw in a single day within the refrigerator earlier than serving.

Diet

Serving: 1 slice, Energy: 511kcal, Carbohydrates: 59g, Protein: 5g, Fats: 29g, Saturated Fats: 17g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 8g, Trans Fats: 1g, Ldl cholesterol: 116mg, Sodium: 307mg, Potassium: 99mg, Fiber: 1g, Sugar: 42g, Diet A: 996IU, Diet C: 2mg, Calcium: 74mg, Iron: 1mg

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