By Tracey
Blueberry-Lime Cream Cheese Pound Cake
pound cake adapted from Fine Cooking
Ingredients:
Cake
- 1 1/2 cups (6 3/4 oz) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 oz cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon lime zest
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Glaze
- 3/4 cup confectioners’ sugar
- 1 tablespoon plus 1 teaspoon lime juice
Directions:
Preheat oven to 325 F. Spray a 9×5-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until very pale in color and well combined, about 3 minutes. Meanwhile, in a small bowl combine the sugar and lime zest. Rub the zest into the sugar with your fingertips until the sugar is moist and fragrant. Add the lime-sugar mixture to the mixer bowl and continue beating until fluffy, scraping the sides of the bowl as necessary. Add the eggs, on at a time, mixing well after each addition. Mix in the vanilla. With the mixer on low, add the dry ingredients, and beat just until combined. Fold in the blueberries using a rubber spatula.
Transfer the batter to the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached. Transfer the pan to a wire rack and let the cake cool for 15 minutes, then turn it out of the pan and set on the rack to cool completely.
To make the glaze: In a medium bowl, stir the confectioners’ sugar and lime juice together until the glaze is smooth – it should be thick but with a pourable consistency. Drizzle over the cake allowing the glaze to drip down the sides. Let the glaze set before serving.
