Blueberry Lime Cream Cheese Pound Cake*

Blueberry Lime Cream Cheese Pound Cake via thenovicechefblog.com

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 just looks so pretty! Who wouldn’t want a big slice of this cake with a hot cup of coffee?

I am working this week with PHILADELPHIA Cream Cheese on seasonally fresh recipes combining beautiful summer ingredients with their fabulous cream cheese. So when I was brainstorming ideas, there was one big obvious pairing for me…Blueberries, Lime and Cream Cheese.

Blueberry Lime Cream Cheese Pound Cake via thenovicechefblog.com

I was doing a little reading up on PHILADELPHIA as a company and just found out that they have been making cream cheese since 1872!! How crazy is that? I wonder if bagels have been around just as long too?! Seriously, PHILADELPHIA Cream Cheese has been around longer than cars. Whoa.

But what I loved reading the most about PHILADELPHIA, they use all real fresh ingredients in their cream cheese. It’s all real, fresh, local milk from farms nearby and wholesome cream. In a world with a lot of fake ingredients, that is a comfort to hear.

Even the flavored varieties like Spicy Jalapeno have real jalapenos in it! I just bought some of it to try out in my Creamy Pico de Gallo Dip. That would give it that little something extra!

Blueberry Lime Cream Cheese Pound Cake via thenovicechefblog.com

Anyways, back to this pound cake! We really loved the bright bursts of blueberries, zesty lime and sweet cream cheese frosting. It also has cream cheese in the cake to keep it moist, but be careful, if you over bake it, it will dry out. If you are a big fan of lime, you can also add it to the cream cheese frosting for an extra zing!

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Blueberry Lime Cream Cheese Pound Cake

Yield: 1 Loaf Cake

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 PHILADELPHIA cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup fresh blueberries

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

Directions:

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.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

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.

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.

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.

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.

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

I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments.

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126 Responses to “Blueberry Lime Cream Cheese Pound Cake”

  1. 1

    Katrina @ Warm Vanilla Sugar — June 20, 2013 @ 9:35 pm

    This is right up my alley! What a fabulous idea!

  2. 2

    Rachel — June 20, 2013 @ 9:44 pm

    This looks amazing! That cream cheese frosting looks decadent. This is a must try!

  3. 3

    Tieghan — June 20, 2013 @ 10:42 pm

    I could never be blueberried out. You crazy!

    This looks awesome!!

  4. 4

    Suzanne — June 20, 2013 @ 11:18 pm

    That cream cheese frosting looks divine! I’m still working through my fridge full of blueberries.

  5. 5

    Kitty from The Foodies' Kitchen — June 20, 2013 @ 11:44 pm

    This looks gorgeous! And you don’t have to justify the blueberries… it’s blueberries! We love them too – it’s like our obsession with rhubarb. All is forgiven!

  6. 6

    MImi @ Culinary Couture — June 20, 2013 @ 11:56 pm

    This looks heavenly! I bet it tastes heavenly too!

  7. 7

    Tere — June 21, 2013 @ 12:25 am

    What about the blueberries? When do you add them?Tks

    • Jessica replied: — June 21st, 2013 @ 12:31 am

      Eek! That’s what happens when you type up recipes from your spiral notebook!

      You add them in at the end, right after the flour. I am updating the recipe right now! ;-)

  8. 8

    Tere — June 21, 2013 @ 12:36 am

    Thanks again. I will do it tomorrow because it looks delicious!

  9. 9

    Katrina @ In Katrina's Kitchen — June 21, 2013 @ 7:29 am

    I can’t even. I just. I have. I mean. No words.

  10. 10

    Kelsey @aslolife — June 21, 2013 @ 7:53 am

    Looks beyond delicious!

  11. 11

    Leah | So, How's It Taste? — June 21, 2013 @ 9:03 am

    Keep the blueberries coming! This sounds fantastic.

  12. 12

    Kiran @ KiranTarun.com — June 21, 2013 @ 9:40 am

    I would easily trade my peanut butter cookies for this decadent pound cake. Bring on more blueberries!!

  13. 13

    Georgia @ The Comfort of Cooking — June 21, 2013 @ 9:46 am

    Oh lawdy! This looks incredible, Jess. I could totally dig into a slice (or three) for breakfast!

  14. 14

    Shundara@SavyNaturalista — June 21, 2013 @ 11:17 am

    I love a good pound cake especially with blueberries; so happy they are in season looking forward to trying this yummy cake… I think country boy may eat it all before I even get a taste.

  15. 15

    lillibridges — June 21, 2013 @ 11:59 am

    Am I right that this can be made ahead and frozen….expecting the grands and will not have time to cook the extras.

  16. 16

    Marcie@FlavortheMoments — June 21, 2013 @ 5:59 pm

    I never tire of blueberries. They look just gorgeous in this cake, and the lime and cream cheese sound divine!

  17. 17

    Courtney @ BakeMeBetter — June 21, 2013 @ 8:37 pm

    This is one of those recipes that I saw, gasped, and went to heaven. Why have I never thought to put cream cheese and blueberries together?!

  18. 18

    Ashley @ Kitchen Meets Girl — June 21, 2013 @ 9:46 pm

    I think I love you.

  19. 19

    Joanne — June 22, 2013 @ 11:48 am

    Philadelphia cream cheese is most certainly my cream cheese go-to! It’s always nice to hear that they seem to care about their ingredients! This pound cake looks divine. Bites of blueb heaven throughout.

  20. 20

    Shaina — June 22, 2013 @ 5:51 pm

    OH. MY. GOD. This looks amazing, I want to eat the entire loaf right now.

  21. 21

    Kathie — June 22, 2013 @ 6:20 pm

    unfortunately, I made this BEFORE you updated your recipe. No blueberries and I wasn’t thinking.

  22. 22

    Kathie — June 22, 2013 @ 7:20 pm

    But I put them on top of the cream cheese frosting and it was great!!!

    • Jessica replied: — June 24th, 2013 @ 11:51 am

      Eek! So sorry about that. I changed it within minutes, I hate that you got it before. But so glad it was still delicious!! :-)

  23. 23

    Stephanie @ Eat. Drink. Love. — June 23, 2013 @ 12:39 am

    There is no such thing as enough blueberry! This cake looks so good and I am in love with all that frosting!

  24. 24

    Eat Good 4 Life — June 23, 2013 @ 6:11 pm

    I love any pound cake, but one with blueberries even more and this one doesn’t look like it has just a few blueberries…my kind of pound cake :-)

  25. 25

    Judit + Corina @WineDineDaily — June 23, 2013 @ 10:21 pm

    This cake looks absolutely gorgeous!!!

  26. 26

    Chung-Ah | Damn Delicious — June 24, 2013 @ 3:54 am

    I’m loving that mile-high frosting!

  27. 27

    Jaclyn — June 24, 2013 @ 11:09 pm

    This blueberry lime cream cheese pound cake looks incredible! I love love your pictures! I dread taking pictures of bread because I suck at it – you are amazing at it. Teach me your tricks :). Beautiful pictures!

  28. 28

    carrian — June 25, 2013 @ 12:09 am

    Listen, just because I want to hide in my closet, away from the kids and hubby to shove this all down my throat doesn’t make me a weirdo. ;)

  29. 29

    Deborah — June 25, 2013 @ 2:39 am

    I’m pretty sure I couldn’t get sick of blueberries – especially when they are in a bread like this!

  30. 30

    Russell — June 25, 2013 @ 7:25 pm

    Oh my gosh I want to eat this entire pound cake. I am loving this recipe. Yum!

  31. 31

    Megan — June 25, 2013 @ 7:41 pm

    Can I just use a hand mixer for this? I know that might be a nerdy question. But I do not have a stand mixer.
    Thanks! Looks YUMMY!!

    • Jessica replied: — June 28th, 2013 @ 12:43 pm

      Hey Megan! Yes, a hand mixer will work great too! :-)

  32. 32

    Jaren (Diary of a Recipe Collector) — June 26, 2013 @ 10:54 am

    That looks so divine!!!

  33. 33

    dawn@joyfulscribblings — June 26, 2013 @ 3:08 pm

    This looks wonderful! I think I’m going to have to add it to my blueberry roundup as well as the mojito.

  34. 34

    Yuridia — June 26, 2013 @ 10:36 pm

    This was delicious!! Thanks for sharing the recipe!

  35. 35

    Ilona — June 27, 2013 @ 9:37 am

    This cake looks amazing and tastes great! I will bake it once again, for sure :)

  36. 36

    jule — June 28, 2013 @ 9:43 pm

    wonder if u can double and use bundt pan?

    • Jessica replied: — July 2nd, 2013 @ 3:40 pm

      I have not tried it, but I am sure you could!

      Although doubling the recipe might leave a little extra batter even in a large bundt pan. Might have to make mini muffins with the leftover. ;-)

  37. 37

    Joanna — June 29, 2013 @ 10:35 pm

    Oh man, this looks delicious. I just happen to have some blueberries and cream cheese in the fridge right now…

  38. 38

    wendy — June 30, 2013 @ 5:53 pm

    oh man this cake is delicious! I made it twice this week and it was a big success! thanks for sharing!

    • Jessica replied: — July 2nd, 2013 @ 3:40 pm

      So glad to hear it Wendy!!

  39. 39

    Blueberry Recipes | JOYFUL scribblings — July 2, 2013 @ 3:02 am

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  40. 40

    Carol — July 2, 2013 @ 3:00 pm

    Ohhhh. This looks so good. Got to make it for our Fourth of July Celebration. Might throw in some strawberries for the “red-white and blue” effect.

  41. 41

    ErinsFoodFiles — July 2, 2013 @ 6:12 pm

    I love simple, no fuss cakes like this! And PS. I always buy the Philadelphia brand when making my cheesecake cakes! (Or any reason really.)

  42. 42

    Nutmeg Nanny — July 3, 2013 @ 11:02 pm

    Oh, this looks so wonderful :) I love this recipe, the flavors you used are perfect!!

  43. 43

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  44. 44

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  45. 45

    Edward davis — July 6, 2013 @ 3:03 am

    I tried this recipe twice with a few tweaks and my coworkers were having outer body experiences eating this thank you so much for the recipe. I usually always dust my blueberries with a bit of cornstarch or flour to prevent them from sinking but it didn’t work well the first time (but it still tasted awesome) but I solved it the second time. I actually threw in extra blueberries and I threw them in with the dry ingredients so and folded them in. IT WAS PERFECT!!!

  46. 46

    kellie — July 6, 2013 @ 7:56 am

    This looks so so yummy!!! Thanks for sharing the recipe!

  47. 47

    Elena — July 8, 2013 @ 3:14 am

    Hello,

    this looks delicious! Can I substitute blueberries with some other fruit? Unfortunately, in my country it is verry difficult to find fresh blueberries and if we do, they are VERY expensive… Can you please suggest any other summer fruits that I could use for this cake? Thank you!

    • Jessica replied: — July 8th, 2013 @ 1:01 pm

      Any berrys would be good! Raspberries, Blackberries or even Cranberry! However I would think about what kind of citrus to use…

      Raspberries – Lemon

      Cranberry – Orange

      Blackberry – Lime

  48. 48

    Lynda — July 8, 2013 @ 9:29 am

    I made this today and it sunk. I questioned whether I should use baking soda or baking powder, and I think I should have used baking soda instead. Next time I make this I will make the swith and see what happens.

  49. 49

    Meredith — July 9, 2013 @ 2:54 pm

    I baked this today, to share with my co-workers It was incredible! All my co-workers raved about it! I should have doubled the recipe to have a loaf to share with my husband…lol…Thanks Jess!

  50. 50

    Cindy — July 12, 2013 @ 10:57 am

    Not a fan of limes, but wondering if lemon zest would pair up with the blueberries as well.

  51. 51

    Ruth — July 12, 2013 @ 1:34 pm

    This looks incredible. Can’t wait to try it. Now to plan out a menu that goes with mojitos, got to use up those zested limes the same day or they get hard.

  52. 52

    Teresa Engebretsen — July 12, 2013 @ 8:55 pm

    My blueberry cake is in the oven right now. I just happened to have cream cheese and a lime on hand so I couldn’t wait to make it. I never cheat with cream cheese– It’s Philadelphia or nothing. My French friends are desperate to get their hands on it. I think it is just showing up in stores there. They just call it Philadelphie with that cute French accent! Thanks so much for this!

  53. 53

    Meghann — July 17, 2013 @ 10:27 am

    I made this last night with fresh blueberries that we picked over the weekend… and… it was DELISH! My husband (who is NOT a huge fan of sweets) gave it a 9 out of 10 – HUGE DEAL! Very yummy recipe and easy to make.

  54. 54

    Darlene fenik — July 21, 2013 @ 1:16 am

    Made this tonight, fabulous. Great texture, just the right amount of blueberries and the frosting was perfect.

  55. 55

    Jenn — July 21, 2013 @ 10:24 pm

    Made this for my daughter’s first birthday brunch. It was gone in a flash! I made a glaze with lime juice and confectioner’s sugar instead of the cream cheese frosting, though. It was delicious. I’m baking it again as I write… Definitely a keeper!

  56. 56

    LindY G Sherrod — July 22, 2013 @ 10:35 pm

    For my part you can do blueberry recipes till forever. They are SO good, thank you thank you for this and ALL the recipes Yummmmmmmeeeee

  57. 57

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  58. 58

    Abigail — July 29, 2013 @ 10:57 am

    How much lime would you suggest putting into the frosting?

    • Jessica replied: — July 29th, 2013 @ 2:36 pm

      About half of a lime! You can always add more, so just mix a little in and taste – until you get it just right!

  59. 59

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  60. 60

    Elena — August 5, 2013 @ 11:53 am

    Can I use frozen blueberries instead?

    • Jessica replied: — August 6th, 2013 @ 12:23 pm

      Yup! Just make sure they don’t have a lot of ice on them — don’t want a soggy pound cake!

  61. 61

    Jean Wood — August 6, 2013 @ 2:36 pm

    I used 1 tablespoon lime juice instead of the teaspoon vanilla in the frosting. It was wonderful. The hint of lime in the cake and frosting complimented each other well.

  62. 62

    Dawn — August 8, 2013 @ 12:36 pm

    Is it supposed to rise?

    • Jessica replied: — August 12th, 2013 @ 2:23 pm

      Yes the baking powder will make it rise a little while baking.

  63. 63

    Kari — August 10, 2013 @ 10:01 pm

    Can you replace lime zest with lemon? I have a lemon, but no lime.

    • Jessica replied: — August 12th, 2013 @ 2:21 pm

      Of course you can! Lemon & Blueberry go just as great together!

  64. 64

    Vicki Kennedy — August 11, 2013 @ 4:06 am

    I will e trying this one out

  65. 65

    Annabelle — August 11, 2013 @ 10:43 am

    Can you turn this recipe into cupcakes? How long would you bake them? Thanks, this looks delicious.

    • Jessica replied: — August 12th, 2013 @ 2:20 pm

      They will be very dense as cupcakes since it’s a poundcake, but I’m sure it could be done. I would start checking them around the 15 minute mark!

  66. 66

    Jen — August 11, 2013 @ 8:47 pm

    Simply beautiful!

  67. 67

    Gail — August 12, 2013 @ 1:44 am

    Oh my sweet blueberry goodness! We have blueberry bushes loaded with huge delicious berries right now! I’ve got to make this pound cake!!! I’ve been mixing them into our morning breakfast cereal, making blueberry pancakes & waffles, muffins, cobbler, crisp…etc. All the “usual” things. Can’t wait to serve this up, and i see many more blueberry recipes too. So happy to have found this site. Thanks much !

  68. 68

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  69. 69

    Melissa — August 13, 2013 @ 3:24 am

    I just made this tonight. It was so simple to make and beyond delicious. I will be making this recipe more often. Thank you for sharing.

  70. 70

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  71. 71

    Rigo — August 14, 2013 @ 5:37 pm

    Hello Jessica!
    I just wanted to tell you that I love your blog! whenever I see something on Pinterest that comes from “the novice chef” I pin it!!! :)
    I did this pound cake last week for a wedding! It was a total succed! everybody loved it!!! And it was so easy to do!!! I’m looking forward to do a post about it!! :)

  72. 72

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  73. 73

    Teresa Pedley — August 15, 2013 @ 8:48 pm

    I use Philidelphia ALL the time! It’s gorgeous on top of red velvet cupcakes too! I stir it into pasta, rice, and use it to make creamy sauces richer! I’m definitely trying this recipe! It looks scrumptious!!

  74. 74

    Thissalantine — August 17, 2013 @ 4:18 am

    I made this cake tonight. It turned out fabulously well, though there was so much icing, I had enough to frost the cake all the way around. I left out the lime zest, and substituted a quarter cuP slivered almonds, and 1 tsP almond extract. I hoPe you like the changes. =)

  75. 75

    Thissalantine — August 17, 2013 @ 4:20 am

    Oh, and I used PhildaelPhia’s Neufchatel cheese, because I like the extreme ‘tart’ of it better than regular for baking. =)

  76. 76

    Aleksandra — August 19, 2013 @ 1:35 pm

    i love this cake <3

  77. 77

    Ann — August 20, 2013 @ 3:22 pm

    Made this blueberry loaf last night, Iced it an hour ago.. just had a sliver to taste…had another sliver..omg I could eat the entire loaf..sooo good if I do say so myself!!!!

  78. 78

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  79. 79

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  80. 80

    Rigo — August 27, 2013 @ 7:52 am

    Hi Jessica!!! I did this pound cake a couple of weeks ago for a friend in her wedding day! It was delicious everybody loved it and beg me for the recipe!!!
    I just did a post on my blog about it: http://3polkadots.com/food/blueberry-cream-cheese-pound-cake/

    thanks for sharing this and all your delicious recipes with us!!!
    have a nice day!

  81. 81

    Judy Perry — September 1, 2013 @ 9:19 pm

    I have made this 4 times…every time was delicious, and I have substituted fresh
    huckleberries….today I made it with both, picked fresh from my garden…yummm!

    • Jessica replied: — September 4th, 2013 @ 3:23 pm

      I love that you had fresh huckleberries! Wish they were easy to find down here in FL. Glad you like it so much!! :-)

  82. 82

    Carlon — September 5, 2013 @ 2:15 am

    Thank you so much for posting this recipe. I never even bake anything and it still turned out perfect and tasted fantastic!

  83. 83

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  84. 84

    MaryLiz — September 11, 2013 @ 5:52 pm

    I saw these on Pinterest today and made them up in a jiffy. It’s hot here today, so I didn’t want the oven on any longer than necessary. I put them into a muffin tin and baked for 25 minutes. Perhaps I could shave off a few minutes next time. The batter wasn’t as voluminous as my usual muffin recipes. I love the tangy lime with the blueberry. THANKS!

  85. 85

    sal — September 13, 2013 @ 10:07 pm

    Can i make this in a bunt cake pan that holds 12 cups (2.8 liters) ? or will i have to alter the recipe?

    • Jessica replied: — September 17th, 2013 @ 10:58 pm

      Hi Sal,

      You can make it in a bundt cake pan, but it will not fill up a 12 cup pan. It might just make a smaller bundt cake! Enjoy!

  86. 86

    yume — September 22, 2013 @ 1:27 pm

    This cake is really delicious !!!! You could use the dough also for other cakes for the bottom since it is as fluffy as a biscuit dough :)

    Thanks for the recipe. I really love it!

  87. 87

    Janet — September 30, 2013 @ 9:25 pm

    I found this on Facebook but couldn’t find the recipe to print it. I searched and searched and finally found it by putting it in my browser. What a relief. I’m already imagining tasting it. We freeze the blueberries and se them s we need them. They tat like they just came out of the garden.

  88. 88

    Roxy — October 24, 2013 @ 10:37 am

    Thank you for your recepie, I will make this pound cake for the holidays,

  89. 89

    Jen Stutzman — October 25, 2013 @ 8:37 pm

    This pound cake is ABSOLUTELY DELICIOUS!!!! I have made it several time and have taken it to co-workers that LOVED it!!! The lime zest gives it such a wonderful flavor!!!

    • Jessica replied: — October 28th, 2013 @ 9:50 pm

      So glad to hear it Jen!! :-)

  90. 90

    PatriciaD — November 2, 2013 @ 7:31 pm

    Wow, this looks so good…gonna have to give this a try.

  91. 91

    Culinary Favorites From A to Z — November 6, 2013 @ 8:59 am

    I, too, can never get enough blueberries. Love them and perhaps have a special attachment to them because I raked them in Nova Scotia when I was a youngster.

  92. 92

    K. Jones — November 11, 2013 @ 12:32 pm

    I’m not much of a baker, but when I saw this I just had to make it. I made it this past weekend, but I used bundt cake pan instead (you have to double the recipe for that). It is YUMMERS!!!!!

  93. 93

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  94. 94

    Kay — November 17, 2013 @ 10:10 am

    Sounds delicious. Here in the tropics we don’t get too many fresh blueberries. Would frozen ones do? Thanks

    • Jessica replied: — November 18th, 2013 @ 1:42 pm

      Hi Kay! I’m sure it will be fine with frozen blueberries, just make sure that there is no ice chunks on them! :-)

  95. 95

    Chris — November 17, 2013 @ 8:11 pm

    Made it with red raspberries, instead of blue berries, and lime zest…The Best!!!

  96. 96

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  97. 97

    Erica — November 28, 2013 @ 10:12 pm

    Does the flour need to be sifted?

    • Jessica replied: — December 1st, 2013 @ 3:18 pm

      I did not sift my flour! Enjoy!

  98. 98

    RoseAnne — December 16, 2013 @ 4:57 pm

    Can this cake be frozen for later use?

  99. 99

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  100. 100

    Brenda — January 18, 2014 @ 7:29 pm

    I just made this and it is awesome my whole family loves it

  101. 101

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  102. 102

    Sharifah — February 5, 2014 @ 8:22 pm

    I’ve just made this cheese cake yesterday. Oh my! It was so delicious. The blueberry just melted beautifully. With only the lemon zest, wow a good combination between blueberry & lemon!
    I did not include the frosting but it tasted heavenly.
    My husband tasted it the moment he came home from work. The boys loved it too.
    Thanks for the recipe, Jessica! It gives me the encouragement to continue baking for the beloved family. Do keep the recipes coming! :)

  103. 103

    Jerethabrannon — February 8, 2014 @ 5:46 pm

    Made this today it was awesome. Will make again.

  104. 104

    Denise Boise — February 9, 2014 @ 10:33 am

    I made this today, and I used blackberries instead of blueberries and it was a big hit!

  105. 105

    Lisa @ Fresh Eggs Daily — February 25, 2014 @ 7:04 pm

    Wonderful recipe! I used blackberries instead with the lime and next time will try cranberry orange. I used duck eggs instead of chicken because that’s usually what I bake with. I also shared the recipe with my mother-in-law even because it was so good.
    Lisa
    Fresh Eggs Daily

  106. 106

    Patricia — February 26, 2014 @ 11:07 am

    Hi…Im from Mexico City I just made this morning this DELICIOUS recipe I just changed something. In order to a avoíd density in the cake I substituid 1/2 cup of flúor for1/2 cup of cornstarch and its gorgeous…..

  107. 107

    Barbara — March 15, 2014 @ 5:09 pm

    This sounds amazing. When I make it I will not waste the rest of the lime after zesting it. Instead will mix the juice with a tablespoon or so of sugar and microwave it for a few seconds. When the cake is finished baking, poke holes all over the top and gently spoon the sweetened lime juice over the cake. Then continue with the frosting. Lots of lime flavor. Thanks for the recipe.

  108. 108

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  109. 109

    Jean — August 18, 2014 @ 9:12 am

    2 TABLESPOONS of zest? Is that correct, that seems like a lot…

  110. 110

    joanne — September 14, 2014 @ 10:25 pm

    hi! i want to ask, if I use blueberry pie filling instead of fresh ones, (it’s super expensive in our country) would it affect the batter? because it would have more liquid. pls tell me how to fix it! thanks a lot!

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