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

180 Responses
  1. Leslie

    Love this recipe…as did my husband and my neighbor, who happened to stop by, saw it and asked what’s that? Needless to say she ate a nice sized piece. It was nice to find a blueberry recipe that wasn’t pared with lemon. The lime was a refreshing change. I found that I used about 2/3 of the frosting and it was plenty. Next time I make it, I think I will substitute lime juice for the vanilla extract in the frosting.

  2. Gigi

    I made this cake and it turned out delicious! I did wonder about a Tablespoon of vanilla in the cake, so I reduced it to a teaspoon.

    Also, I used Reynolds non-stick foil as opposed to the butter and parchment. The cake released perfectly.

  3. Judythe

    Made this yesterday and it is soooo good. I love the lime instead of the typical lemon. I did add a splash of lime juice to the frosting to give it a little extra tang.

      1. Bunny

        Same here. It just came out of the oven and it seems to not have risen. I also had a hard time spreading the batter in the pan it was so thick. I read and reread, did nothing wrong. Haven’t tasted it yet but I’m not expecting much.

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

          Hi Bunny, with 4 oz of cream cheese and a whole stick of butter, there should be no problems spreading the batter. It sounds to me like an ingredient may have been missed or an incorrect amount used. Possibly too much flour or not enough butter/cream cheese/eggs.

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

      Hi Dianne, I sadly have not tried a gluten free flour yet with this recipe. If you do try it, please let us all know how it turns out for you!

        1. Angie Aument

          Mine, got too dark too soon like 45 min..I put it above in my oven bc it was not done in the middle…I think I have saved it!! I’m going to test it and let you know! Any suggestions???

    2. Jessie

      I made this with gluten free flour and it was still moist, still amazing… just took longer for the top to brown BUT, definitely don’t want to get all of the top brown otherwise you’d have a dry cake.

  4. Katrina

    If I was wanting to make this recipe GF what would be best to use to replace the flour but keep the similar texture and moisture?

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

      Hi Katrina! I have not tested this recipe as a gluten free recipe, but if you do, please come back and let us all know how it turns out!

  5. Joe Rathwell

    It turned out delicious, plus we made an orange spritz cake using the same recipe. What a great find, thank you

    1. Florence Underhill

      HOW ABOUT GET RIGHT TO THE RECIPIE WITHOUT THE DIALOGE AND OTHER BS. I HAVE TO SCROLL THROUH. VERY FRUSTRATING !

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

        Oh my dear poor Florence, I hope your finger survived the furious scrolling you must have done to access that free amazing recipe!

      2. Not A Karen

        Or you could just click the easy “JUMP TO RECIPE” button instead of b*tching like a self-entitled person.

      3. Leticia Heredia

        How hard is it to touch “Jump to recipe” , instead of showing your lack of knowledge? Just saying…

    2. Brenda Brown

      The batter was VERY thick. It was hard to put into the pans. I had to just blob it into the pans. I doubled the recipe. When I was ready to make the icing I realized I had put both packages of cream cheese into the mix. That might be why it was so thick…Now I’ve got to go buy more cream cheese in the morning so I can make the icing. Making this to take for a Easter dessert. Hope it’s edible I’ll let you know.

  6. Nikhil

    I have made this recipe but not as per your directions and ingredients, but I liked your way of making this recipe. Will try it once, thanks for sharing it.

    1. Joanne

      Sorry forgot to add 
      I have a question. I have made your Blueberry Lime Cream Cheese Pound Cake  It is wonderful now can I make Cupcakes our if this recipe? Thank you Joanne 

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

        I haven’t tried it, but it’s worth a shot! If you do try it, make sure and come back and let us all know how it turns out! :-) 

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

      I have not tried dried. I have used fresh and frozen. If you do try it with dried blueberries, please share how it turns out!

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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.
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