The Ultimate Blueberry Lime Pound Cake: A Velvety Soft, Citrus-Kissed Delight
If you’re seeking a baking adventure that promises something both comfortingly familiar and refreshingly unique, look no further than this exquisite Blueberry Lime Pound Cake. This delightful recipe, originally discovered in a cherished “Sweet Cakes” holiday baking issue of Fine Cooking, emerged as the perfect candidate for a spontaneous late afternoon baking project. Just a couple of hours from the moment inspiration struck, our kitchen was filled with an irresistible aroma, and soon after, a slice of heaven was on our plates! It’s an ideal choice for those moments when you desire a homemade treat that stands out without being overly complicated.
Jump to Recipe
As you can see from these pictures, the cake bakes up beautifully, achieving a lovely golden-brown hue. For this particular bake, I used a classic black Bundt pan, and it was perfectly done after about 53 minutes in a 350°F oven. The simple elegance of a Bundt cake makes it a fantastic centerpiece, and the intricate design ensures every slice is a visual treat.
Achieving the Dreamy, Velvety Soft Texture of this Pound Cake
One of the most remarkable characteristics of this Blueberry Lime Pound Cake is its velvet-y soft texture. It’s a true pound cake in every sense—rich, dense, and incredibly tender, definitely more “cake-like” than “muffin-ish.” The secret behind this luscious crumb could be attributed to a couple of key factors.
Firstly, my use of White Lily flour (a cherished Southern staple I brought back from Nashville!) often contributes to a finer, softer crumb in baked goods. However, the true game-changer in this recipe is likely the cream cheese in the batter. Cream cheese not only adds a wonderful richness but also significantly boosts the moisture content, resulting in that irresistible velvety softness that makes this pound cake truly exceptional. It also contributes to a slightly tangy note that complements the lime beautifully.
While I love it as a classic Bundt cake, I’m genuinely curious to see how this adaptable batter would perform in other forms. I’ve been contemplating baking it in jumbo muffin cups. Imagine mind-blowing muffins – or as I like to call them, “cake in disguise!” – with the same tender texture and burst of blueberry lime flavor, perfect for individual servings or on-the-go treats. This could be a fantastic way to enjoy the cake in a more casual format.
The Subtle Charm of Lime: How to Customize Your Citrus Experience
Another delightful aspect of this recipe is that the lime flavor is pretty subtle, perfectly complementing the sweetness of the blueberries without overpowering them. This makes it an excellent choice for those who appreciate a delicate citrus note rather than an intense sour punch. The lime zest, which carries the aromatic oils of the fruit, provides a fragrant lift that brightens the entire cake.
However, if you’re a true lime enthusiast and wish to amplify the citrus kick, there are a few simple adjustments you can make. Consider adding an extra teaspoon of lime zest to the batter, or even incorporate a tablespoon of fresh lime juice directly into the cake batter. For the glaze, a higher ratio of lime juice to confectioners’ sugar will yield a tangier, more vibrant finish. A drizzle of this tart glaze cuts through the richness of the pound cake beautifully and adds an extra layer of flavor that can truly elevate the experience.
Expert Tips for Baking the Perfect Pound Cake Every Time
Achieving a consistently perfect pound cake, with its signature dense yet tender crumb, often comes down to a few fundamental techniques. Mastering these will ensure your Blueberry Lime Pound Cake turns out beautifully every single time.
1. Room Temperature Ingredients are Key
This cannot be stressed enough! Softened butter, cream cheese, and eggs at room temperature emulsify better, creating a smooth, cohesive batter. Cold ingredients can cause the batter to curdle, resulting in a less uniform texture in the final cake. Plan ahead and take these ingredients out of the fridge at least 30-60 minutes before you start baking.
2. Creaming Butter, Cream Cheese, and Sugar Properly
The instruction to beat the butter, cream cheese, sugar, and lime zest for 3 minutes (or until light and creamy) is crucial. This step incorporates air into the mixture, which is essential for the cake’s lift and tender texture. Don’t rush it; proper creaming lays the foundation for a magnificent pound cake. Scraping down the sides of the bowl ensures all ingredients are evenly incorporated.
3. Adding Eggs Gradually and Mixing Flour Gently
Adding eggs one at a time and beating well after each addition helps maintain the emulsion and creates a stable batter. When it comes to the flour mixture, switch to the lowest speed on your mixer and mix just until combined. Overmixing the flour develops gluten, which can lead to a tough, dry cake. A delicate hand here is vital for that velvety texture.
4. Don’t Overbake!
Keep an eye on your cake as it bakes. Ovens can vary, so the 50-55 minute timeframe is a guideline. The cake is done when a wooden skewer or toothpick inserted into the center comes out with only a few moist crumbs attached, or clean. An overbaked cake will be dry and crumbly, losing its signature moist richness.
Ingredient Spotlight: Making the Most of Your Blueberries and Lime
The quality of your ingredients significantly impacts the final outcome of any bake, and this Blueberry Lime Pound Cake is no exception.
Fresh vs. Frozen Blueberries
While the recipe calls for fresh blueberries, you can absolutely use frozen ones if they’re not in season. If using frozen, do not thaw them. Toss the frozen blueberries directly with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake and also prevents them from bleeding too much color into the batter. Ensure they are at room temperature as instructed to avoid shocking the batter and affecting baking time.
The Best Limes for Zest and Juice
Always opt for fresh, firm limes for the best zest and juice. The zest carries most of the lime’s aromatic oils, providing that beautiful fragrance and flavor. When zesting, avoid the white pith underneath the green skin, as it can be bitter. A microplane zester works wonders for getting fine, flavorful zest.
Serving Suggestions and Storage
This Blueberry Lime Pound Cake is utterly delicious on its own, but a few serving suggestions can make it even more special. Enjoy a slice with your morning coffee or afternoon tea. For a dessert, serve it with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a side of fresh berries. Its robust flavor and moist texture also make it a wonderful candidate for French toast if you have any leftovers (though we doubt you will!).
To store your pound cake, keep it tightly wrapped at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices or the entire cake (without the glaze) wrapped tightly in plastic wrap and then foil for up to 2-3 months. Thaw at room temperature and then apply the fresh lime glaze just before serving.
Discover More Citrus & Berry Delights
If you enjoyed the bright flavors of this Blueberry Lime Pound Cake, you might be interested in exploring other similar recipes that combine the best of citrus and berries. Here are some of our favorites:
- Key Lime Cookies with Lime Icing
- Coconut Lime Scones
- Key Lime Pie Without Eggs
- Blueberry Chocolate Chip Cookies
- Lime Filled Pastry With Mixed Berries
Full Recipe: Blueberry Lime Pound Cake
Blueberry Lime Pound Cake
By Anna
Pin Recipe
Ingredients
- 2 ½ cups all-purpose flour (290 grams)
- 1 ½ teaspoon baking powder
- ⅜ teaspoon salt
- 2 sticks unsalted butter, room temperature (softened) (230 grams)
- 6 oz softened cream cheese (170 grams)
- 1 ¾ cups sugar (350 grams)
- 2 teaspoons fresh lime zest
- 4 large eggs plus 1 egg yolk room temperature
- 2 cups fresh blueberries room temperature
Glaze
- 2 tablespoons fresh lime juice
- 1 cup sifted confectioners’s sugar
Instructions
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Grease and flour a standard size Bundt pan. Preheat oven to 350 degrees F.
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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).
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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.
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Using lowest speed of mixer, gradually stir in the flour mixture until fully incorporated.
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Add the blueberries and stir just until blended.
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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.
This Blueberry Lime Pound Cake is more than just a dessert; it’s an experience. The perfect marriage of juicy blueberries and fragrant lime, all wrapped up in a wonderfully moist and velvety crumb, makes it an unforgettable treat. Whether you’re baking it for a special occasion or simply to brighten an ordinary day, this recipe is sure to become a cherished favorite in your repertoire. So go ahead, gather your ingredients, and let the delightful aromas fill your kitchen as you create this truly spectacular pound cake! Happy baking!