Yield: 8 slices
Lime Blueberry Pound Cake
⭐️Test Kitchen Approved!⭐️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!
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
- ⅔ 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
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Instructions
- Preheat oven to 350°F. Butter a 9x5 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.
Video
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