Best Homemade Blueberry Lime Pound Cake with Cream Cheese Frosting

Directions

1. Preheat the oven to 350°F (175°C). Butter a 9×5-inch loaf pan, line the bottom with parchment paper, and butter the parchment as well. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a stand mixer or large bowl, beat the butter, cream cheese, and granulated sugar until light and fluffy, about 2 minutes.
4. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and lime zest until fully combined.
5. Gently fold the flour mixture into the wet ingredients using a large rubber spatula until no pockets of dry flour remain.
6. Carefully fold in the fresh blueberries, ensuring they are evenly distributed without crushing them.
7. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for at least 30 minutes before removing.
8. For the frosting, beat together the cream cheese and butter until smooth. Add the powdered sugar on low speed until combined, then beat on high until the frosting is creamy. Stir in the vanilla extract.
9. Once the pound cake has cooled completely, frost the top carefully with the cream cheese frosting. Store in the refrigerator until ready to serve.

Recipe Details

Prep Time: 20 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 20–25 minutes
Servings: 8–10 slices
Difficulty: Medium

Variations & Substitutions

• Substitute fresh blueberries with raspberries or blackberries for a different berry twist.
• Add a teaspoon of lime juice to the frosting for an extra citrusy flavor.
• Use lemon zest instead of lime for a bright lemon-blueberry version.
• For a lighter frosting, reduce the butter to 2 tablespoons and increase the cream cheese to 6 oz.

Serving Suggestions