“My two favorite fruits together in a moist, tender pound cake”
1hr 15mins

Ingredients Nutrition


  1. Position oven rack in center of oven and heat oven to 350 degrees.
  2. Butter and flour a 12 cup bundt pan.
  3. Sift flour, baking powder, 1/4 teaspoons and 1/8 tsp of salt into a medium bowl.
  4. Put sugar and lime zest in a food processor and pulse 20 times, or until zest is in small pieces.
  5. With a stand mixer fitted with paddle attachment, beat butter and cream cheese in large bowl on medium speed until smooth, about 1 minute. Add the sugar mixture and beat on medium until light and fluffy, about 1-2 minutes.
  6. With mixer running, add the whole eggs, one at a time, mixing well after each addition and stopping mixer to scrape the bowl twice.
  7. Beat in the egg yolk. Reduce mixer speed to low and slowly add flour mixture. Stop the mixer one last time to scrape the bowl and then beat at medium speed until batter is smooth and light, about 20 seconds. With a rubber spatula, gently fold blueberries into batter.
  8. Transfer batter to prepared bundt pan, spreading evenly with spatula. Run a knife through batter or top pan lightly against counter to eliminate any air pockets.
  9. Bake until a wooden skewer inserted i middle of cake comes out clean, 50-55 minutes.
  10. Set pan on a wire rack to cool for 10 minutes and then invert onto the rack, remove the pan, and let cake cool completely.
  11. In a spouted measuring cup or bowl, whisk the powdered sugar and lime juice together until smooth. he glaze should be thin enough to pour. If not, add more lime juice, a teaspoons a time. Put a baking sheet under the rack to catch drips and drizzle the glaze over the top and sides of cake. Let the glaze set fully before transferring to cake plate and serving.

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