↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 cup (2 sticks) unsalted butter, at room temperature
2 1/3 cups (10 1/2 oz) all-purpose flour
1 1/2 teaspoons baking power
1/4 teaspoon plus 1/8 teaspoon salt
1 3/4 cups sugar
2 teaspoons lime zest
6 oz cream cheese, at room temperature
4 large eggs plus 1 large egg yolk, at room temperature
2 1/2 cups (about 13 oz) room-temperature blueberries
Glaze
1 cup (4 oz) confectioners sugar
2 tablespoons lime juice
Preheat oven to 350 F. Spray a 12-cup bundt pan with cooking spray with flour.
Whisk the flour, baking powder and salt together in a medium bowl. In a separate bowl, combine the sugar and lime zest. Rub the zest into the sugar with your fingertips until fragrant.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. Add the sugar/zest mixture and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on low speed, add the eggs, one at a time, beating well after each addition. Mix in the egg yolk. With the mixer on low speed, gradually add the flour mixture until incorporated. Scrape down the sides of the bowl then beat the batter on medium speed for about 20 seconds, or until smooth and light. Use a rubber spatula to fold in the blueberries.
Pour the batter into the prepared pan and spread evenly with a rubber spatula. Tap the pan against the counter to eliminate air pockets. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 10 minutes then turn the cake out and set on the rack to cool completely.
To make the glaze: Place the confectioners sugar in a small bowl and whisk in the lime juice, a few teaspoons at a time, until you have a thick, but pourable consistency for the glaze. Drizzle over the cake; let the glaze set before serving.
view more member recipes
BLUEBERRY LIME POUND CAKE - Fine Cooking
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 cup (2 sticks) unsalted butter, at room temperature
2 1/3 cups (10 1/2 oz) all-purpose flour
1 1/2 teaspoons baking power
1/4 teaspoon plus 1/8 teaspoon salt
1 3/4 cups sugar
2 teaspoons lime zest
6 oz cream cheese, at room temperature
4 large eggs plus 1 large egg yolk, at room temperature
2 1/2 cups (about 13 oz) room-temperature blueberries
Glaze
1 cup (4 oz) confectioners sugar
2 tablespoons lime juice
Preheat oven to 350 F. Spray a 12-cup bundt pan with cooking spray with flour.
Whisk the flour, baking powder and salt together in a medium bowl. In a separate bowl, combine the sugar and lime zest. Rub the zest into the sugar with your fingertips until fragrant.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. Add the sugar/zest mixture and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on low speed, add the eggs, one at a time, beating well after each addition. Mix in the egg yolk. With the mixer on low speed, gradually add the flour mixture until incorporated. Scrape down the sides of the bowl then beat the batter on medium speed for about 20 seconds, or until smooth and light. Use a rubber spatula to fold in the blueberries.
Pour the batter into the prepared pan and spread evenly with a rubber spatula. Tap the pan against the counter to eliminate air pockets. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 10 minutes then turn the cake out and set on the rack to cool completely.
To make the glaze: Place the confectioners sugar in a small bowl and whisk in the lime juice, a few teaspoons at a time, until you have a thick, but pourable consistency for the glaze. Drizzle over the cake; let the glaze set before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Blueberry Lime Cream Cheese Pound Cake
by sgre52160
1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, room temperature 4 oz cream cheese, room temperature 2/3 cup sugar 2 large eggs 1 tabl
by sgre52160
1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, room temperature 4 oz cream cheese, room temperature 2/3 cup sugar 2 large eggs 1 tabl
Bacon, Leek And Cheddar Mini Quiches - Fine Cooking
by sgre52160
3/4 lb bacon, cut into medium dice 3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only) 1 1/4 cups half and half 1 cup (4 oz) grated extra-sharp Chedda
by sgre52160
3/4 lb bacon, cut into medium dice 3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only) 1 1/4 cups half and half 1 cup (4 oz) grated extra-sharp Chedda
Peanut Butter And Chocolate Shortbread Bars - Fine Cooking
by sgre52160
Crust 14 tablespoons unsalted butter, melted and cooled to just warm 1/2 cup sugar 1/2 teaspoon salt 2 cups plus 2 tablespoons (9 1/2 oz) all-purpose flour 1/2 cup unsalted peanuts, finely choppe
by sgre52160
Crust 14 tablespoons unsalted butter, melted and cooled to just warm 1/2 cup sugar 1/2 teaspoon salt 2 cups plus 2 tablespoons (9 1/2 oz) all-purpose flour 1/2 cup unsalted peanuts, finely choppe
Portabello Mushrooms With Creamy Spinach-artichoke Filling - Fine Cooking
by sgre52160
3 tablespoons olive oil 3 medium garlic cloves, minced (about 1 tablespoon) 4-6 medium portabello mushrooms, stemmed, gills removed 4 oz cream cheese, softened 3 tablespoons mayonnaise 1 1/2
by sgre52160
3 tablespoons olive oil 3 medium garlic cloves, minced (about 1 tablespoon) 4-6 medium portabello mushrooms, stemmed, gills removed 4 oz cream cheese, softened 3 tablespoons mayonnaise 1 1/2
Garlic-rubbed Grilled Cheese With Bacon And Tomatoes - Fine Cooking
by sgre52160
8 slices bacon 3 oz (about 1 1/4 cups) grated Gruyere 3 oz (about 1 cup) grated fontina 2 tablespoons finely grated Parmigiano-Reggiano 1/4 teaspoon crushed red pepper flakes (or to taste) 8
by sgre52160
8 slices bacon 3 oz (about 1 1/4 cups) grated Gruyere 3 oz (about 1 cup) grated fontina 2 tablespoons finely grated Parmigiano-Reggiano 1/4 teaspoon crushed red pepper flakes (or to taste) 8
view more member recipes
related CDKitchen recipes
Blueberry Rum
7-Up Lemon Pound Cake
Boston Cream Pound Cake
Grilled Pound Cake With Raspberry Orange Sauce And Orange Cream
Blueberry Pineapple Dump Cake
Colorful Cake
Pound Cake Cobbler
Blueberry Meringue Cake
Key Lime Pound Cake
Strawberries With Pound Cake And Whipped Topping