Lime Blueberry Pound Cake

Prep Time 10 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 35 minutes
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This lime blueberry pound cake recipe is so easy to make and loaded with fresh blueberries and zesty lime. With cream cheese frosting and cream cheese baked into the dough, this moist and tender pound cake is seriously irresistible!

Why You’ll Love This Lime Blueberry Pound Cake Recipe

This easy to make lime blueberry pound cake is extra tender and moist thanks to one ingredient…

  • Double The Cream Cheese: With cream cheese in the dough, this lime blueberry pound cake has an extra moist texture. Top it with a thick layer of cream cheese frosting to take it over the top!
  • Bright & Citrusy: The zesty lime flavor helps this cake be flavorful without being too sweet. You can also use lemon zest if you prefer.
  • Simple To Make: All you need to do is beat the batter together, fold in the lime zest and fresh blueberries and pop it into the oven to bake.
  • Party Perfect: With it’s beautiful colors and irresistible cream cheese frosting, this pound cake will be a hit at every party. It travels well and is easy to slice and serve!

If you love pound cakes, you should also try my vanilla bean pound cake, festive eggnog pound cake or boozy RumChata pound cake!

Two slices of lime blueberry pound cake with cream cheese frosting on top on a plate.

What Is Cream Cheese Pound Cake?

Pound cakes, like this one, are often thought of as “basic” cakes. Usually baked in a loaf or Bundt pan, they are less glamorous than their layered and heavily decorated cake counterparts. The original pound cake recipes were simple, and usually called for a pound of flour, a pound of butter, a pound of sugar, and a pound of eggs.

Nowadays, we use volume measurements and we definitely add more than the basics. This cream cheese pound cake recipe utilizes thick cream cheese to guarantee your pound cake is perfectly dense with a moist and tender crumb. Add flavors like lime and blueberry, and this cake is anything but “basic”!

Ingredients for blueberry pound cake recipe arranged in bowls, from top to bottom: salt, sugar, baking powder, cream cheese, flour, butter, eggs, blueberries, vanilla and lime zest.

Recipe Ingredients

Made with mostly pantry/kitchen staples, you should not have to pick up much from the store! Scroll down to the recipe card for exact amounts.

Lime Blueberry Pound Cake

  • Baking Basics: You will need all purpose flour, baking powder, salt and vanilla extract.
  • Butter: Use room temperature unsalted butter, or skip the added salt.
  • Cream Cheese: The secret to a moist and tender crumb!
  • Granulated Sugar
  • Eggs
  • Lime Zest: You can also use lemon or orange zest!
  • Blueberries: Fresh are best! See tips section below for how to use frozen berries.

Cream Cheese Frosting

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. Here’s what you will need:

  • Cream Cheese: Softened to room temperature.
  • Butter: Unsalted butter, softened to room temperature.
  • Powdered Sugar
  • Vanilla Extract: If you would like extra lime flavor, add 1 teaspoon lime juice and lime zest with the vanilla extract.
  • Salt
Two plates of blueberry cream cheese pound cake with lime zest arranged on plates with a glass of milk.

How To Make Lime Blueberry Pound Cake

The steps to make this moist and tender blueberry pound cake recipe are super simple and easy to follow. Scroll to the recipe card at bottom of the post for full detailed instructions. 

  • Prepare: Preheat your oven and prepare for a loaf pan with parchment paper.
  • Whisk: Combine the flour, salt, baking powder. Set aside.
  • Beat: Add the cream cheese, butter and sugar to a stand mixer or bowl with a hand mixer. Beat till light and fluffy. Then add eggs, vanilla, and lime zest.
  • Combine: Add the dry ingredients to the wet ingredients, stirring until well combined. Gently fold in the blueberries.
  • Bake: Transfer the cake batter to prepared pan and bake until golden brown. Cool completely before frosting, if desired.
A sweet and dense lime blueberry pound cake topped with a thick layer of cream cheese frosting being sliced into pieces.

Tips For Success

  • Room Temperature: Allow your butter and cream cheese to come to room temperature before starting. 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 or Frozen Blueberries: This makes all the difference! I recommend using fresh blueberries if you can get them. If you use frozen blueberries, allow them to thaw on a paper towel, over a strainer, to get out any unwanted moisture. Extra ice on the berries will alter the texture of 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: It will dry out the cake and make it much less tender. So watch carefully and check the cake with a tooth pick to ensure it’s done. When there is no batter on the toothpick, pull the cake out right away!
  • Browning Too Quickly: If your blueberry pound cake is browning on top too quickly, lightly tent aluminum foil over the top.
Moist and dense cream cheese pound cake loaded with blueberries and lime zest and topped with cream cheese frosting sliced into pieces and served on a plate.

How To Store Blueberry Pound Cake

If you are lucky enough to have leftovers, here are your storage options:

  • Without Frosting: A cream cheese pound cake without frosting is best stored in an airtight container at room temperature for up to 5 days.
  • With Frosting: Once frosted with cream cheese icing, store cake in an airtight container in the fridge for up to 5 days. Serve it chilled, or let it thaw to room temperature on the counter for 30 minutes before serving.
  • Freeze: You can freeze this blueberry pound cake with or without the icing. To freeze, wrap tightly in plastic wrap and then a layer of foil (or in a large freezer bag). Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Two slices of lime blueberry pound cake with cream cheese frosting on top on a plate.
4.4 from 352 votes
Print Pin Recipe
Yield: 8 slices

Lime Blueberry Pound Cake

This Lime Blueberry Pound Cake is so easy to make. With cream cheese frosting and cream cheese baked directly into the dough, this moist and tender pound cake is bursting with flavor and color!
Prep Time10 minutes
Cook Time55 minutes
Additional Time30 minutes
Total Time1 hour 35 minutes

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
  • cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons lime zest, lemon zest, or orange zest
  • 1 cup fresh blueberries, see notes below for frozen 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. Butter a 9×5 loaf pan. Butter the pan and then line the bottom of the pan with parchment paper. Set aside.
  • In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  • In stand mixer, or with a hand mixer, beat to combine the cream cheese, butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.
  • Pour the dry ingredients over the batter mixture. Using a large rubber spatula, gently fold in the flour mixture until it’s well combined and there are no pockets of dry flour. Fold in the blueberries.
  • Transfer batter to the prepared baking pan. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. Let pound cake cool for at least 30 minutes, then remove from pan.

Frosting:

  • In a stand mixer, or with a hand mixer, cream together the butter and cream cheese until smooth.
  • Add powdered sugar and salt and beat on low speed until combined, then on high until frosting is smooth. Add in vanilla extract. Carefully frost on top of the cooled pound cake.

Notes

Fresh or Frozen Blueberries: This makes all the difference! I recommend using fresh blueberries if you can get them. If you use frozen blueberries, allow them to thaw on a paper towel, over a strainer, to get out any unwanted moisture. Extra ice on the berries will alter the texture of the cake!
Don’t Over Bake: It will dry out the cake and make it much less tender. So watch carefully and check the cake with a tooth pick to ensure it’s done. When there is no batter on the toothpick, pull the cake out right away!
Browning Too Quickly: If your blueberry pound cake is browning on top too quickly, lightly tent aluminum foil over the top.
How To Store: 
  • Without Frosting: A cream cheese pound cake without frosting is best stored in an airtight container at room temperature for up to 5 days.
  • With Frosting: Once frosted with cream cheese icing, store cake in an airtight container in the fridge for up to 5 days. Serve it chilled, or let it thaw to room temperature on the counter for 30 minutes before serving.
  • Freeze: You can freeze this blueberry pound cake with or without the icing. To freeze, wrap tightly in plastic wrap and then a layer of foil (or in a large freezer bag). Freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition

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

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Welcome!

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.