Blueberry Lime Pound Cake with Cream Cheese Frosting

Prep 10 mins
Cook 55 mins
Add'l 30 mins
Total 1 hr 35 mins
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This Blueberry Lime Pound Cake with Cream Cheese Frosting is so easy to make and loaded with fresh blueberries and zesty lime or lemon. Baking this pound cake with cream cheese in the dough makes it extra moist and creamy. Top it with a cream cheese frosting to make it irresistible!

Blueberry Lime Pound Cake

I know, I know. Blueberries? Again?? You don’t even have to tell me. I’m sure I have blueberried y’all out over the last couple of months, but they are still coming in by the bucket load off our blueberry bushes! But you can’t deny that you are in love with this Blueberry Lime Pound Cake!

This blueberry pound cake is easy to make, but a little different from your normal recipe. I have found a trick to keeping your pound cake extra tender and moist…cream cheese! We beat cream cheese into the batter for the pound cake and it makes a big difference!

I like to add lime to this blueberry pound cake for a little punch of brightness, but of course you can use lemon or even orange zest instead. Use what you prefer or what you have on hand, all three citrus flavors work great in this blueberry pound cake recipe.

If you love this blueberry + lime combo, make sure and also check out the recipe for my favorite Blueberry Lime Muffins!

Pound cake batter in a glass bowl with a wooden spoon and blueberries on top.

Blueberry Pound Cake Ingredients

This recipe is made with mostly pantry/kitchen staples. You should not have to pick up much from the store, just make sure you have some beautiful fresh blueberries!

  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Unsalted Butter
  • Cream Cheese
  • Granulated Sugar
  • Eggs
  • Vanilla Extract
  • Lime Zest: you can also use lemon or orange zest!
  • Fresh Blueberries

For the cream cheese icing on top, I took my favorite cream cheese frosting recipe and whittled it down to make just enough to go on top of this blueberry pound cake! It really takes your pound cake to bakery quality.

Pound cake batter in a glass bowl with a hand mixer.

How to make Blueberry Pound Cake

Prepare. Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. This will make it very easy to lift your pound cake out of the pan. Set aside.

Whisk. Combine flour, baking powder and salt in a bowl. Set aside.

Overhead view of Blueberry Pound Cake Batter In Loaf Pan with a tea towel next to it.

Beat: In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.

Fold: Pour dry ingredients over the butter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.

Overhead view of a blueberry pound cake baked inside a loaf pan with a blue striped tea towel.

Bake: Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

Cream Cheese Frosting on a beater.

How to make Cream Cheese Frosting

Beat: In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.

Frost: Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.

**QUICK TIP: If you are a big fan of lime or lemon, you can add a little of the zest of either to the cream cheese frosting to really add a zesty flavor to the cake.

Blueberry Pound Cake with cream cheese frosting on top sliced into pieces with a spatula next to it on a white platter.

Tips For Best Blueberry Pound Cake Results

  • Room Temperature: Make sure you allow your butter and cream cheese to come to room temperature and be nice and soft. If not, you will wind up with a lumpy batter and the cake will not have the correct texture.
  • Butter + Parchment Paper: The recipe states to butter the pan and use parchment paper. I tested this three different ways and this resulted in a perfect cake release from the pan. Just cut your parchment paper to size with scissors.
  • Fresh Blueberries: I recommend using fresh blueberries if you can get them. You can use frozen blueberries, but in my testing I found that if they have any extra ice on them, they will alter the texture of the cake. So if you use frozen blueberries, I would allow them to thaw on a paper towel to make sure yours do not add any unwanted liquid to the cake.
  • Frosting: The cream cheese icing is optional. It adds a ton of flavor, sweetness and tang to this blueberry pound cake, but can be skipped.
  • Don’t Over Bake: The worst thing you can do with this cake is to over bake it. It will dry out the cake and make it much less delicious. So watch carefully and check the cake with a tooth pick to ensure it’s done and pull it out right away!
A slice of pound cake being served onto a white plate from a platter with a large blueberry lime pound cake sitting on top.

We really loved the bright bursts of blueberries, zesty lime and sweet cream cheese frosting in this gorgeous Blueberry Pound Cake. The hidden cream cheese in the cake batter keeps it super moist and soft. I promise you this pound cake will disappear in record time!

Looking for more great pound cake recipes? Try out these other reader favorites!

Yield: 1 Loaf Cake

Blueberry Lime Cream Cheese Pound Cake

Homemade Cream Cheese Pound Cake Recipe

This Blueberry Lime Cream Cheese Pound Cake is so easy to make. Made with cream cheese & fresh blueberries, it's moist, delicious and bursting with flavor and color.

Prep Time 10 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons lime zest
  • 1 cup fresh blueberries

Cream Cheese Icing

  • 4 oz cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.
  4. Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.
  5. Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.
  6. In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.
  7. Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 415Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 94mgSodium: 247mgCarbohydrates: 57gFiber: 1gSugar: 40gProtein: 6g

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Comments

179 Responses
  1. Sharon Milligan

    I just made both the lime cheesecake and muffins with an abundance of blueberries I have this year and these are both the best recipes for this I have ever used! Really tasty, moist and full of the flavour of the berries and limes! Thank you!

  2. Cassie

    I too added lime juice to the batter and icing, and it came out great Agree! I do agree with other comments though that although this is very tasty, it is definitely more of a quick bread than a pound cake.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Yes! I do recommending thawing them first, or at least making sure they don’t have any frozen ice in (or on) them before adding them to the batter.

  3. Sue Cotner

    OMG This was the bomb. I saw the recipe this morning and went to the store to get all the ingredients. I did add a little of the lime juice to the batter and frosting I could really taste the lime. I checked the cake after 50 minutes and it was done. I could barely wait the 30 minutes for it to cool. I ate two pieces and my husband ate two also. I’ll be making this again soon.

  4. rachel

    hi this looks amazing! would it be possible for me to sub the butter for vegetable oil instead? or perhaps crisco? thanks!

  5. Deepika Thakur

    I made this cake after reading the contents and god I’m not disappointed !!! Thank you ! I converted measurements to grams. And as I usually do did approximates. I usually alter little bit as I go. Depending on what I have at home. !!! I put lemon rind. Didn’t have enough so put half lemon juice as well. Did 1 cup sugar as we Indians have a really sweet tooth. Didn’t have enough blueberries. But still it was great. And was careful about over baking. Put some lemon juice in icing as well. It’s to die for ! Thank you. Everyone loves it. It was cut in the evening. Half already gone and the day isn’t over yet. It’s going to be another family favorite.

  6. Kellie

    Dear God, this is deadly – had a slice for breakfast and thick slab in the afternoon! At this rate it will be gone by midnight LOL! Incredible recipe!

  7. constance

    It was alright…..but I was expecting more lime flavor to come through. I really didnt taste any. If I make it again I will put the lime juice in the frosting I think. As it was I made a lime juice and sugar wash for the cake prior to frosting it. Still didnt really do anything for the lime flavor though.

    Smelled fabulous baking.

  8. Judi

    This cake looked awesome! Blueberries, lime and cream cheese, how could anyone go wrong? Well it did! I followed this recipe exactly but the batter was thick, and just barely filled my loaf pan!
    The frosting was sugary and just didn’t compliment this cake, or is it a bread?? Still not sure, unfortunately I won’t be keeping this recipe!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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