Blueberry Lime Pound Cake made with cream cheese, a bit of lime zest and a lot of blueberries.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12
Author Cookie Madness
Ingredients
2 ½cups290 grams all-purpose flour
1 ½teaspoonbaking powder
⅜teaspoonsalt
2sticks230 grams unsalted butter, room temperature
6oz/170 grams softened cream cheese
1 ¾cupssugar350 grams
2teaspoonsfresh lime zest
4large eggs plus 1 egg yolkroom temperature
2cupsfresh blueberriesroom temperature
Glaze
2tablespoonsfresh lime juice
1cupsifted confectioners's sugar
Instructions
Grease and flour a standard size Bundt pan. Preheat oven to 350 degrees F.
Weigh out the flour and sift it together with the baking power. Stir in the salt (or leave the salt out and add it with the butter, which is what I do).
In the bowl of a stand mixer, beat the butter, cream cheese, sugar and lime zest for about 3 minutes or until light and creamy. Scrape sides of bowl and and beat for another minute. Add one egg and beat on low until blended, then increase speed and beat on high for 30 seconds. Repeat with the 3 remaining eggs and the yolk, scraping sides of bowl between each egg addition.
Using lowest speed of mixer, gradually stir in the flour mixture until fully incorporated.
Add the blueberries and stir just until blended.
Scrape batter into the prepared Bundt pan and bake for about 50-55 minutes. Let cool for 15 minutes, then carefully turn from pan and let cool. To make the glaze, mix together the lime juice and sugar and drizzle over cake.