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blueberry lime pound cake

Blueberry Lime Pound Cake

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 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Cookie Madness


  • 2 1/2 cups 290 grams all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 3/8 teaspoon salt
  • 2 sticks 230 grams unsalted butter, room temperature
  • 6 oz/170 grams softened cream cheese
  • 1 3/4 cups sugar 350 grams
  • 2 teaspoons fresh lime zest
  • 4 large eggs plus 1 egg yolk room temperature
  • 2 cups fresh blueberries room temperature


  • 2 tablespoons fresh lime juice
  • 1 cup sifted confectioners's sugar


  • 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.