My Recipe Box

Blueberry-Lime Pound Cake


Serves 12-16

Lime zest and a tangy lime-juice glaze add zip to the sweet flavor of fresh blueberries in this moist, tender pound cake. The cream cheese is an unusual ingredient for pound cake, but it lends the typically springy crumb an exceptional richness and tenderness and helps the cake stay moist and fresh for several days.

For the cake:
  • 8 oz. (1 cup) unsalted butter, softened; more for the pan
  • 10-1/2 oz. (2-1/3 cups) all-purpose flour; more for the pan
  • 1-1/2 tsp. baking power
  • 1/4 tsp. plus 1/8 tsp. table salt
  • 1-3/4 cups granulated sugar
  • 2 tsp. finely grated lime zest
  • 6 oz. cream cheese, softened
  • 4 large eggs plus 1 large egg yolk, at room temperature
  • 2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

For the glaze:
  • 4 oz. (1 cup) confectioners’ sugar
  • 2 Tbs. fresh lime juice; more as needed

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 12-cup Bundt pan.

Make the cake: Sift the flour, baking powder, and salt into a medium bowl. Put the sugar and lime zest in a food processor and pulse 20 times, or until the zest is in small pieces. (If you don’t have a food processor, omit this step and blend the zest into the flour.)

With a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and cream cheese in a large bowl on medium speed until smooth, about 1 minute. Add the sugar mixture and beat on medium until light and fluffy, 1 to 2 minutes. With the mixer still running, add the whole eggs one at a time, mixing well after each addition and stopping the mixer to scrape the bowl twice. Beat in the egg yolk. Reduce the mixer speed to low and slowly add the flour mixture. Stop the mixer one last time to scrape the bowl and then beat at medium speed until the batter is smooth and light, about 20 seconds. With a rubber spatula, gently fold the blueberries into the batter.

Transfer the batter to the prepared pan, spreading it evenly with the spatula. Run a knife through the batter or tap the pan lightly against the counter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out clean, 50 to 55 minutes. Set the pan on a wire rack to cool for 10 minutes and then invert onto the rack, remove the pan, and let cool completely.

Glaze the cake: In a spouted measuring cup or bowl, whisk the confectioners’ sugar and lime juice together until smooth. The glaze should be thin enough to pour. If not, add more lime juice, 1 tsp. at a time. Put a baking sheet under the rack to catch drips and drizzle the glaze over the top and sides of the cake. Let the glaze set fully before transferring to a cake plate and serving.

nutrition information (per serving):
Calories (kcal): 360, Fat (kcal): 17, Fat Calories (g): 150, Saturated Fat (g): 10, Protein (g): 5, Monounsaturated Fat (g): 4.5, Carbohydrates (mg): 48, Polyunsaturated Fat (mg): 1, Sodium (g): 140, Cholesterol (g): 110, Fiber (g): 1,

Photo: Scott Phillips

Wonderful cake. I used lime and lemon zest, and added both to the glaze for some color. Used only Meyer lemon juice in glaze, no lime. I baked in two glass loaf pans, 3 lbs 12 oz of batter in each. It still took almost an hour to bake.Five stars - couldn't get them to turn gold, for some reason!

Flavorful and refreshing. Even better on the 2nd and 3rd day. A huge hit for a party.

I have made this for so many years, it's become almost a "signature" dish in my circle of friends. One of the best pound cakes I've had. I always add a lot of extra lime zest and extra blueberries!

This is a keeper, moist and flavourful.

I've made this twice now ... DELICIOUS!! The second time round I used the leftover 2 oz of cream cheese in the frosting. Made it even better! Definitely on the list of items to make when my blueberries are in season!

We make a lot of cake! This is a hit - a beautifully moist cake, with a tender, tasty crumb. Sweet with blueberries and zesty with lime. Don't go without the glaze, worth the indulgence.

8/13/13 Made this cake on 8/9/13 with fresh harvested blueberries. This cake is outstanding. Moist...moist...moist! Will make this again and again. As others noted the cake is not overly sweet. Of course, the glaze will add sweetness. I didn't have a 12 cup Bundt pan so I used a regular sized tube pan (not a 2 piece) and that worked fine. Also, I did not use my food processor for the sugar and lime zest. I just chopped the lime zest real fine and added it to the sugar. The recipe says if you don't use a food processor to add the zest to the flour, but again, I added it to the sugar. For the glaze, since the cake recipe calls for 6 oz. of cream cheese and I had an 8 oz bar of cream cheese leaving 2 oz left over, I added the 2 oz. of cream cheese to the powdered sugar and lime juice. The glaze was outstanding. I made the cake in the late afternoon on Friday, 8/9 and as soon as the cake was cool my fiance wanted a piece. He was definitely checking to see when the cake was completely cool. I was wondering how long it would take him Saturday morning to want a piece. The man wasn't even out of bed and he was asking for cake and coffee...obviously, the cake was a hit! I'll be making another one in a day or so.

Blueberries, lime and cream cheese. How can you lose. The only thing that would throw this completely over the top would be to use wild blueberries. Fabulous cake.

I wasn't sure about the whole blueberry lime combination working, but indeed it did. The cake is super most and will not be spending much time uneaten.

Used wonderful northern Ontario wild blueberries........beautiful moist, not overly sweet cake. The lime lends a nice subtle addition to the blueberry. This recipe is definately a keeper!

This recipe doesn't really need another five star review, but this cake is such a winner that I couldn't resist adding my five stars. It's delicious with just the right amount of sweetness!

This cake is the best blueberry cake that I have ever made. I pick blueberries every year and have never liked the way muffins or cakes with blueberries have turned out in the past. This recipe is a real winner! This will definitely be part of the blueberry repertoire!

I make this bunt cake every year. It is moist, delicious, providing a true stage for the blueberries to shine. It is one of my signature desserts. I put the glaze on in two phases, first while still warm to soak in and again once completely cooled for visual effect and a frosting effect.

One of my favorite bundt cakes!!!! This is the first recipe I make as soon as blueberries are in season.

I have made this cake for 2 occasions now and both times it was a hit. I have been asked for this recipe by a number of friends! For the lime glaze....I find it a bit too runny so I add more icing sugar to the lime juice. Delish!

This cake is so good that I am making it today for the third time since I discovered the recipe here on the website. Soooo good. And blueberry season is here.

This cake is so good that my teenagers were fighting over the batter. Thank goodness for this site, I lost my original magazine and the requests for this cake at work have been unbelievable. I agree that we will never know how moist it is in 3 days, it won't last more than 30 minutes. A surefire win!

Fantastic and moist and yummy. Was a big hit at a party of discriminating eaters!

Oh yeah. This one's a keeper. I've been making it ever since blueberry picking this summer. Love the glaze.

The cake was scrumptious! First one was gone in a day so had to make another right away. I found the lime glaze a bit too tart so I replaced the lime juice w/ heavy cream and added just a little lime juice for flavor. Very nice!

This is my favorite cake. Really moist and just perfect. Photo:

I made this recipe in four mini loaf pans, reducing the time just slightly. I shared them with friends, all of whom commented how moist and delicious they were!

Wonderful cake, very moist. Found if I mixed the glaze with too much lime juice it penetrated the cake and added an extra Lime kick. The cream cheese really helps the cake stay moist. Will never know if it helps past the third day without hiding the cake better.

Perfect texture; unusual but tasty lime flavor; out with the old Cooking Light recipe, in with the new FC version!

Amazing! Icing, however, ended up being clear, not white like the picture shows. Yummy nonetheless. We'll definitely make this again and again...


Absolutely delicious and easy to make too! The texture of the cake is tender and moist...bursting with blueberry flavor. I liked the flavor of the cake so much I skipped the glaze to save some calories. But I'm sure the glaze would add some zip and make for a nice presentation for company.

Cookbooks, DVDs & More