Best Homemade Blueberry Lime Pound Cake with Cream Cheese Frosting

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 9 x 5-inch (23 x 13 cm) loaf pan and line the bottom with parchment paper. 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, beat cream cheese, butter, and granulated sugar until light and fluffy, about 2 minutes.
4. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and lime zest until fully combined.
5. Gently fold the flour mixture into the wet ingredients using a large rubber spatula, making sure no pockets of dry flour remain.
6. Carefully fold in the fresh blueberries, distributing them evenly through the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. 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, then remove it from the pan and let it cool completely on a wire rack.
9. For the frosting, beat cream cheese and butter in a stand mixer or large bowl until smooth. Gradually add powdered sugar on low speed until combined, then increase speed to high until the frosting is creamy. Beat in vanilla extract.
10. Carefully spread the frosting over the cooled pound cake. Store in the refrigerator until ready to serve.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8–10 slices
• Difficulty: Medium

Variations & Substitutions

• Use frozen blueberries instead of fresh; just thaw and drain them before folding into the batter.
• Swap lime zest for lemon zest for a slightly different citrus flavor.
• Add a teaspoon of almond extract to the frosting for a nutty twist.
• Sprinkle a few extra blueberries on top before baking for a decorative touch.

Serving Suggestions