A beautifully plated slice of golden-brown Lime Blueberry Pound Cake with its tender crumb revealing juicy purple blueberries. It's topped with thick, creamy white lime cream cheese frosting and bright green lime zest curls. The slice is on a minimalist white plate on a marble countertop, with the full loaf subtly blurred in the background, all bathed in soft natural morning light from the east window. The scene is clean, tidy, with warm tones and soft shadows.

Lime Blueberry Pound Cake: A Bright & Zesty Loaf

ByMaya
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A warm, inviting shot of a full loaf of Lime Blueberry Pound Cake on a white marble cutting board with a wooden handle, showcasing the thick, creamy white lime cream cheese frosting and vibrant green lime zest curls. A single slice has been cut and gently placed next to it, revealing the perfectly baked, blueberry-studded interior. A ceramic bowl of fresh, plump blueberries is visible, along with a blue linen napkin, all under natural morning light with soft shadows and warm tones, consistent with a clean and tidy home kitchen.

Lime Blueberry Pound Cake

There are just some recipes that instantly transform a day, aren’t there? This Lime Blueberry Pound Cake is absolutely one of them, a true kitchen magician that fills your home with the most incredibly inviting aroma, making your heart swell with pure baking joy. Imagine the vibrant burst of sweet, juicy blueberries dancing with the bright, zesty kick of fresh lime, all perfectly cradled within a wonderfully moist and tender pound cake crumb.

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This isn’t just any cake; this particular loaf has swiftly become a cherished staple in my kitchen, my go-to when I want to infuse a little sunshine into an ordinary afternoon or bring a special touch to the breakfast table. It’s the kind of treat that instantly transports me back to lazy weekend mornings, a warm mug of coffee in hand, savoring the simple, comforting pleasure of something homemade. And if you, like me, find yourself absolutely smitten with blueberry bakes, you’ll definitely want to check out my delightful Blueberry Cream Cheese Coffee Cake for another fruity indulgence. Get ready to bake a memory!

Lime Blueberry Pound Cake: A Bright & Zesty Loaf
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Lime Blueberry Pound Cake: A Bright & Zesty Loaf

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This Lime Blueberry Pound Cake is incredibly moist, bursting with fresh blueberries and bright lime zest, all topped with a delightful cream cheese frosting. It’s the perfect summer treat or comforting any-time-of-year dessert!

Ingredients

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs, at room temperature

  • 1 tablespoon lime zest (from 2-3 limes)

  • 1/2 cup fresh lime juice (from 3-4 limes)

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup buttermilk

  • 1 1/2 cups fresh blueberries, tossed with 1 tbsp flour

  • FOR THE LIME CREAM CHEESE FROSTING:

  • 4 oz cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 3 cups powdered sugar

  • 1 tablespoon fresh lime juice

  • 1 teaspoon lime zest (optional, for garnish)

Directions

  • Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper leaving an overhang.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This is key for a tender crumb!
  • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in 1 tbsp lime zest and 1/2 cup lime juice, and vanilla extract.
  • In a separate medium bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  • Gently fold in the flour-tossed blueberries. Tossing them in flour helps prevent them from sinking to the bottom of the cake.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
  • Let the pound cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  • FOR THE LIME CREAM CHEESE FROSTING: In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Stir in 1 tbsp fresh lime juice. Frost the cooled cake and garnish with extra lime zest, if desired. Slice and serve!

Notes

    • Flour Power: Don’t skip coating your fresh blueberries in a tablespoon of flour before folding them into the batter! This little trick is my secret weapon to keep those beautiful berries suspended evenly throughout the cake, preventing them from sinking to the bottom and giving you a burst of flavor in every single slice.
    • Room Temperature Rules: For the most tender, evenly baked pound cake, make sure your butter, eggs, and buttermilk are all at room temperature. This helps them emulsify properly, creating a smoother batter and a more consistent texture. It’s a small step that makes a huge difference!
    • Zest for Success: When zesting your limes, try to get only the vibrant green outer layer, avoiding the bitter white pith underneath. A microplane zester works wonders here! This ensures you get that bright, essential lime flavor without any unwanted bitterness.

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