Blueberry Lime Pound Cake is a recipe that you will use over and over again. Delicious flavor and presentation. The recipe was originally published in Fine Cooking Magazine and was adapted and published by TheStar.com.
1 cup unsalted butter, softened, and more for pan
2-1/3 cups all-purpose flour, and more for pan
1-1/2 tsp. baking powder
1/4 tsp. plus 1/8 tsp. salt
1-3/4 cups granulated sugar
2 tsp. lime zest, finely grated
6 oz. cream cheese, softened
4 large eggs and 1 yolk, at room temperature
2-1/2 cups blueberries, room temperature, not frozen
1 cup icing sugar
2 tbsp. fresh lime juice, and more as needed
Butter and flour a 12-cup Bundt pan. Preheat oven to 350 degrees F.
Sift flour, baking powder and salt into medium bowl. Pulse lime zest with sugar in food processor into small pieces – you can simply grate the zest by hand if you prefer.
Beat butter and cream cheese in large bowl on medium speed until smooth, about 1 minute. Add sugar mixture and beat until light and fluffy, 1 to 2 minutes. With mixer running, add eggs one at a time until fully incorporated, stopping to scrape down sides of bowl with spatula twice. Beat in egg yolk.
Reduce speed to low and slowly add flour. Stop mixer and scrape down bowl. Beat on medium speed about 20 seconds until thick and smooth. Gently fold in blueberries with spatula.
Transfer batter to pan, smoothing top with spatula. Gently tap pan on counter or run knife through batter to remove air bubbles.
Bake 55 to 60 minutes in 350F oven until wooden skewer inserted in cake comes out clean.
Cool on wire rack 10 minutes; invert on rack until completely cool.
In spouted measuring cup or bowl, mix icing sugar with lime juice until smooth. If not thin enough to pour, add more lime juice 1 teaspoon at a time. Place baking sheet under rack and drizzle glaze over cake, letting it run down sides. Let glaze fully set before serving.
Makes 12 servings.