Ingredients
Cake
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons lime zest (can substitute lemon zest or orange zest)
- 1 cup fresh blueberries (see notes for using frozen)
Cream Cheese Icing
- 4 oz cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 ½ cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare pan: Preheat the oven to 350°F (175°C). Butter a 9×5 inch loaf pan, then line the bottom with parchment paper to prevent sticking. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream butter, cream cheese, and sugar: Using a stand mixer or hand mixer, beat the room temperature cream cheese, butter, and granulated sugar until the mixture is light and fluffy, approximately 3 minutes. This aerates the batter for a tender cake.
- Add eggs and flavorings: Add eggs one at a time, beating thoroughly after each addition to incorporate well. Then add the vanilla extract and lime zest, mixing until fully combined to infuse the cake with citrus aroma.
- Combine dry and wet ingredients: Pour the flour mixture over the wet batter. Using a large rubber spatula, gently fold in the flour mixture until just combined and no dry flour pockets remain. Be careful not to overmix to keep the cake tender.
- Fold in blueberries: Gently fold the fresh blueberries into the batter, distributing them evenly without crushing them.
- Bake the cake: Transfer the batter to the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 30 minutes before removing it.
- Prepare frosting: For the cream cheese icing, beat together room temperature cream cheese and butter using a stand or hand mixer until smooth.
- Add powdered sugar and flavor: Gradually add powdered sugar and salt, mixing on low speed until combined. Then increase to high speed and beat until smooth and creamy. Stir in vanilla extract.
- Frost the cake: Once the pound cake is completely cooled, spread the cream cheese frosting evenly over the top, creating an indulgent finishing touch.
Notes
- For frozen blueberries, do not thaw before adding; toss them lightly with flour to prevent sinking in the batter.
- Be sure all dairy ingredients are at room temperature to ensure proper mixing and texture.
- Store the cake covered in the refrigerator. Allow frosting to soften slightly before serving.
- This cake pairs wonderfully with a cup of tea or fresh berries on the side.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
