Blueberry Lime Pound Cake with Cream Cheese Frosting

This Blueberry Lime Pound Cake with Cream Cheese Frosting is so easy to make and loaded with fresh blueberries and zesty lime or lemon. Baking this pound cake with cream cheese in the dough makes it extra moist and creamy. Top it with a cream cheese frosting to make it irresistible!

Table of Contents

BLUEBERRY LIME POUND CAKE

I know, I know. Blueberries? Again?? You don’t even have to tell me. I’m sure I have blueberried y’all out over the last couple of months, but they are still coming in by the bucket load off our blueberry bushes! But you can’t deny that you are in love with this Blueberry Lime Pound Cake!

This blueberry pound cake is easy to make, but a little different from your normal recipe. I have found a trick to keeping your pound cake extra tender and moist…cream cheese! We beat cream cheese into the batter for the pound cake and it makes a big difference!

I like to add lime to this blueberry pound cake for a little punch of brightness, but of course you can use lemon or even orange zest instead. Use what you prefer or what you have on hand, all three citrus flavors work great in this blueberry pound cake recipe.

If you love this blueberry + lime combo, make sure and also check out the recipe for my favorite Blueberry Lime Muffins!

BLUEBERRY POUND CAKE INGREDIENTS

This recipe is made with mostly pantry/kitchen staples. You should not have to pick up much from the store, just make sure you have some beautiful fresh blueberries!

• All-Purpose Flour
• Baking Powder
• Salt
• Unsalted Butter
• Cream Cheese
• Granulated Sugar
• Eggs
• Vanilla Extract
• Lime Zest: you can also use lemon or orange zest!
• Fresh Blueberries

For the cream cheese icing on top, I took my favorite cream cheese frosting recipe and whittled it down to make just enough to go on top of this blueberry pound cake! It really takes your pound cake to bakery quality.

HOW TO MAKE BLUEBERRY POUND CAKE

Prepare. Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. This will make it very easy to lift your pound cake out of the pan. Set aside.

Whisk. Combine flour, baking powder and salt in a bowl. Set aside.

Beat: In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.

Fold: Pour dry ingredients over the butter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.

Bake: Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

HOW TO MAKE CREAM CHEESE FROSTING

Beat: In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.

Frost: Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.

**QUICK TIP: If you are a big fan of lime or lemon, you can add a little of the zest of either to the cream cheese frosting to really add a zesty flavor to the cake.

TIPS FOR BEST BLUEBERRY POUND CAKE RESULTS

• Room Temperature: Make sure you allow your butter and cream cheese to come to room temperature and be nice and soft. If not, you will wind up with a lumpy batter and the cake will not have the correct texture.
• Butter + Parchment Paper: The recipe states to butter the pan and use parchment paper. I tested this three different ways and this resulted in a perfect cake release from the pan. Just cut your parchment paper to size with scissors.
• Fresh Blueberries: I recommend using fresh blueberries if you can get them. You can use frozen blueberries, but in my testing I found that if they have any extra ice on them, they will alter the texture of the cake. So if you use frozen blueberries, I would allow them to thaw on a paper towel to make sure yours do not add any unwanted liquid to the cake.
• Frosting: The cream cheese icing is optional. It adds a ton of flavor, sweetness and tang to this blueberry pound cake, but can be skipped.
• Don’t Over Bake: The worst thing you can do with this cake is to over bake it. It will dry out the cake and make it much less delicious. So watch carefully and check the cake with a tooth pick to ensure it’s done and pull it out right away!

We really loved the bright bursts of blueberries, zesty lime and sweet cream cheese frosting in this gorgeous Blueberry Pound Cake. The hidden cream cheese in the cake batter keeps it super moist and soft. I promise you this pound cake will disappear in record time!

Looking for more great pound cake recipes? Try out these other reader favorites!

• RumChata Pound Cake
• Chocolate Root Beer Pound Cake
• Butterbeer Pound Cake
• Almond Amaretto Pound Cake

BLUEBERRY LIME CREAM CHEESE POUND CAKE

Create Pinterest Pin4.4 Stars (246 Reviews)PRINT

This Blueberry Lime Cream Cheese Pound Cake is so easy to make. Made with cream cheese & fresh blueberries, it’s moist, delicious and bursting with flavor and color.PREP TIME10 minutesCOOK TIME55 minutesADDITIONAL TIME30 minutesTOTAL TIME1 hour 35 minutes

INGREDIENTS

• 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 granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 tablespoons lime zest
• 1 cup fresh blueberries

CREAM CHEESE ICING

• 4 oz cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.
2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
3. In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.
4. Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.
5. Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.
6. In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.
7. Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.

NUTRITION INFORMATION:

YIELD: 8 

SERVING SIZE:

 1 Amount Per Serving: CALORIES: 415TOTAL FAT: 18gSATURATED FAT: 11gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 94mgSODIUM: 247mgCARBOHYDRATES: 57gFIBER: 1gSUGAR: 40gPROTEIN: 6g