Blueberry-Lime Pound Cake

Serves 12-16

To learn more, read:
Blueberries Star in Summer Desserts
by Nicole Rees
from Fine Cooking
Issue 93
Last Edit Date: 5/18/2011 9:20:39 AM

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.

more about:

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

Tip:

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 (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 10; Protein (g): 5; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 48; Polyunsaturated Fat (g): 1; Sodium (mg): 140; Cholesterol (mg): 110; Fiber (g): 1;

Photo: Scott Phillips

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by Cocodrie, 7/16/2012This 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!

by LArcher, 7/9/2012This 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!

by SierraC, 1/16/2012I 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.

by RubyII, 5/3/2011One of my favorite bundt cakes!!!! This is the first recipe I make as soon as blueberries are in season.

by today, 8/11/2009I 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!

by Carolepip, 7/17/2009This 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.

by bassprogirl, 2/10/2009This 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!

by PJScissors, 9/22/2008Fantastic and moist and yummy. Was a big hit at a party of discriminating eaters!

by bessieheath, 9/20/2008Oh yeah. This one's a keeper. I've been making it ever since blueberry picking this summer. Love the glaze.

by toshi, 9/8/2008The 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!

by jamby77, 9/6/2008

by DroolingMoose, 8/5/2008This is my favorite cake. Really moist and just perfect. Photo: http://picasaweb.google.com/baskinhj/Food/photo#5231239615981349026

by jd1126, 7/23/2008I 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!

by Chuck32, 7/14/2008Wonderful 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.

by LuciaK, 7/6/2008Perfect texture; unusual but tasty lime flavor; out with the old Cooking Light recipe, in with the new FC version!

by stollerhome, 6/22/2008Amazing! Icing, however, ended up being clear, not white like the picture shows. Yummy nonetheless. We'll definitely make this again and again...

by PaulaH, 6/16/2008Fantastic!!

by jng000, 5/25/2008Absolutely 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.