{"id":10633,"date":"2024-02-08T05:00:00","date_gmt":"2024-02-08T10:00:00","guid":{"rendered":"https:\/\/thenovicechefblog.com\/?p=10633"},"modified":"2024-10-08T01:25:00","modified_gmt":"2024-10-08T05:25:00","slug":"blueberry-lime-cream-cheese-pound-cake","status":"publish","type":"post","link":"https:\/\/thenovicechefblog.com\/blueberry-lime-cream-cheese-pound-cake\/","title":{"rendered":"Lime Blueberry Pound Cake"},"content":{"rendered":"\n

This lime blueberry pound cake<\/strong> recipe is so easy to make and loaded with fresh blueberries and zesty lime. With cream cheese frosting and cream cheese baked into the dough, this moist and tender pound cake is seriously irresistible!<\/p>\n\n\n\n

\"Lime<\/figure>\n\n\n\n
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Why I Love This Blueberry Pound Cake Recipe<\/h2>\n\n\n\n

When it comes to quick bread recipes, I’m kind of the master! I’ve got a long list of sweet bread recipes I love… but this one might just be my favorite. Well, at least it’s certainly the most popular! When I bring this lime blueberry pound cake to potlucks and parties, it’s pretty wild to see just how fast it disappears. People eat with their eyes first and that blueberry speckled bread is simply stunning, especially when it’s topped generously with sweet cream cheese frosting. And when you take a bite to realize it’s even tastier than it is photogenic? Swoon. I could keep going on about this quick bread recipe, but I’ll narrow my love down to these bullet points:<\/p>\n\n\n\n

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  • Double The Cream Cheese: <\/strong>With cream cheese in the dough, this lime blueberry pound cake has an extra moist texture. Top it with a thick layer of cream cheese frosting to take it over the top!<\/li>\n\n\n\n
  • Bright & Citrusy:<\/strong> The zesty lime flavor helps this cake be flavorful without being too sweet. You can also use lemon zest if you prefer.<\/li>\n\n\n\n
  • Simple To Make: <\/strong>All you need to do is beat the batter together, fold in the lime zest and fresh blueberries and pop it into the oven to bake.<\/li>\n\n\n\n
  • Party Perfect<\/strong>: With it’s beautiful colors and irresistible cream cheese frosting, this pound cake will be a hit at every party. It travels well and is easy to slice and serve!<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
    \"Ingredients<\/figure>\n\n\n\n
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    Key Ingredients<\/h2>\n\n\n\n

    Made with mostly pantry\/kitchen staples, you should not have to pick up much from the store! Scroll down to the recipe card below for the full ingredient list and exact amounts<\/strong>!<\/strong><\/p>\n\n\n\n

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    • All Purpose Flour: <\/strong>The best way to measure flour is to spoon it into the measuring cup. If you dunk the cup directly into the bag, you’ll end up really packing it in there. Packed flour is too much flour! <\/li>\n\n\n\n
    • Baking Powder:<\/strong> Make sure it’s not expired. Check the expiration date – if it’s past that date, your baking powder won’t be potent enough to get the job done. <\/li>\n\n\n\n
    • Lime Zest<\/strong>: You can also use lemon or orange zest! <\/li>\n\n\n\n
    • Blueberries<\/strong>: Fresh are best! See tips section below for how to use frozen berries.<\/li>\n\n\n\n
    • Cream Cheese:<\/strong> Softened to room temperature. You can use low-fat instead of regular, but you may notice a difference in consistency. <\/li>\n\n\n\n
    • Butter: <\/strong>Unsalted butter, softened to room temperature.<\/li>\n\n\n\n
    • Vanilla Extract<\/strong>: If you would like extra lime flavor, add 1 teaspoon lime juice and lime zest with the vanilla extract. <\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
      \"Two<\/figure>\n\n\n\n
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      How To Make Blueberry Lime Pound Cake<\/h2>\n\n\n\n

      The steps to make this moist and tender blueberry pound cake recipe are super simple and easy to follow. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.<\/strong><\/strong><\/strong><\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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      \"A
      Beat to combine batter.<\/strong><\/figcaption><\/figure>\n\n\n\n
      \"Pound
      Add the blueberries and lime zest.<\/strong><\/figcaption><\/figure>\n<\/figure>\n\n\n\n
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      • Prepare:<\/strong> Preheat your oven and prepare for a loaf pan with parchment paper.<\/li>\n\n\n\n
      • Whisk:<\/strong> Combine the flour, salt, baking powder. Set aside.<\/li>\n\n\n\n
      • Beat:<\/strong> Add the cream cheese, butter and sugar to a stand mixer or bowl with a hand mixer. Beat till light and fluffy. Then add eggs, vanilla, and lime zest.<\/li>\n<\/ul>\n\n\n\n
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        \"Blueberries
        Gently fold in the berries and lime zest.<\/strong><\/figcaption><\/figure>\n\n\n\n
        \"Lime
        Transfer to a loaf pan and bake.<\/strong><\/figcaption><\/figure>\n<\/figure>\n\n\n\n
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        • Combine<\/strong>: Add the dry ingredients to the wet ingredients, stirring until well combined. Gently fold in the blueberries.<\/li>\n\n\n\n
        • Bake:<\/strong> Transfer the cake batter to prepared pan and bake until golden brown. Cool completely before frosting, if desired.<\/li>\n<\/ul>\n\n\n\n
          \"A<\/figure>\n\n\n\n
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          Chef’s Tips and Variations<\/h2>\n\n\n\n
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          • Room temperature:<\/strong> Allow your butter and cream cheese to come to room temperature before starting. If not, you will wind up with a lumpy batter and the cake will not have the correct texture.<\/li>\n\n\n\n
          • Butter & parchment paper:<\/strong> The recipe states to butter the pan and use parchment paper. I tested this three different ways and this resulted in a perfect cake release from the pan. Just cut your parchment paper to size with scissors.<\/li>\n\n\n\n
          • Fresh or frozen blueberries:<\/strong> 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!<\/li>\n\n\n\n
          • Frosting:<\/strong> The cream cheese icing is optional. It adds a ton of flavor, sweetness and tang to this blueberry pound cake, but can be skipped. <\/li>\n\n\n\n
          • Don’t over bake<\/strong>: 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!<\/li>\n\n\n\n
          • Browning too quickly:<\/strong> If your blueberry pound cake is browning on top too quickly, lightly tent aluminum foil over the top.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
            \"Slices<\/figure>\n\n\n
            <\/div>