Lime Blueberry Pound Cake Recipe

Lime Blueberry Pound Cake Recipe: A Zesty Delight

Introduction

Lime Blueberry Pound Cake is a delightful twist on the classic pound cake, offering a burst of zesty lime flavor combined with juicy blueberries. This cake is perfect for any occasion, from a simple family dessert to a show-stopping treat for gatherings. The addition of cream cheese in both the batter and the frosting ensures a moist, tender crumb and a rich, creamy finish. In this article, we will guide you through the steps to create this delicious pound cake, along with some tips and tricks to ensure perfect results every time.

Ingredients

Before we dive into the process, let’s take a look at the ingredients you’ll need:

For the Cake:

• 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 (you can also use lemon or orange zest)
• 1 cup fresh blueberries (see notes below for using frozen blueberries)

For the 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

Preparation Steps

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Butter a 9×5-inch loaf pan, ensuring even coverage. For an added layer of protection and ease of removal, line the bottom of the pan with parchment paper and butter it as well. Set the prepared pan aside.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mixture will be incorporated into the wet ingredients later.

Step 3: Cream the Butter, Cream Cheese, and Sugar

In a stand mixer or using a hand mixer, combine the room temperature butter, cream cheese, and granulated sugar. Beat on medium-high speed until the mixture becomes light and fluffy, which should take about 3 minutes. This step is crucial for incorporating air into the batter, resulting in a lighter cake.

Step 4: Add the Eggs and Flavorings

Add the eggs one at a time, thoroughly mixing after each addition. This ensures that the eggs are well incorporated into the batter, preventing curdling. Next, add the vanilla extract and lime zest, mixing until fully combined.

Step 5: Incorporate the Dry Ingredients

Gently fold the dry ingredients into the wet mixture using a large rubber spatula. This should be done carefully to avoid over-mixing, which can result in a dense cake. Once the flour mixture is fully incorporated, fold in the fresh blueberries.

Step 6: Bake the Cake

Transfer the batter to the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55 to 65 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. Avoid over-baking, as this can dry out the cake. Once done, let the pound cake cool in the pan for at least 30 minutes before removing it.

Cream Cheese Icing

Step 1: Cream the Butter and Cream Cheese

In a stand mixer or with a hand mixer, beat the room temperature butter and cream cheese together until smooth and creamy.

Step 2: Add the Sugar and Flavorings

Gradually add the powdered sugar and salt, beating on low speed until combined. Increase the speed to high and continue beating until the frosting is smooth and fluffy. Finally, add the vanilla extract and mix until incorporated.

Step 3: Frost the Cake

Once the cake has cooled completely, spread the cream cheese icing on top. Use a spatula to create swirls or patterns as desired.

Tips for Perfect Lime Blueberry Pound Cake

Using Fresh or Frozen Blueberries

Fresh blueberries are recommended for this recipe, as they have the best texture and flavor. If you must use frozen blueberries, allow them to thaw on a paper towel over a strainer to remove excess moisture. This step is crucial to prevent the frozen berries from adding unwanted moisture to the cake batter, which can alter the texture of the cake.

Avoid Over-Baking

Over-baking can lead to a dry pound cake. Start checking for doneness at the 55-minute mark by inserting a toothpick into the center of the cake. If the toothpick comes out clean or with just a few crumbs, the cake is ready. If your cake starts to brown too quickly on top, you can lightly tent it with aluminum foil to prevent over-browning while the center continues to bake.

Proper Storage

• Without Frosting: Store an unfrosted cream cheese pound cake in an airtight container at room temperature for up to 5 days.
• With Frosting: Once frosted, store the cake in an airtight container in the refrigerator for up to 5 days. You can serve it chilled or let it sit at room temperature for 30 minutes before serving.
• Freezing: This cake can be frozen with or without the icing. To freeze, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil or place it in a large freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Each slice of Lime Blueberry Pound Cake contains approximately:

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