This lime blueberry pound cake recipe is so easy to make and loaded with fresh blueberries and zesty lime. With cream cheese frosting and cream cheese baked into the dough, this moist and tender pound cake is seriously irresistible!
Why You’ll Love This Lime Blueberry Pound Cake Recipe
This easy to make lime blueberry pound cake is extra tender and moist thanks to one ingredient…
- Double The Cream Cheese: With cream cheese in the dough, this lime blueberry pound cake has an extra moist texture. Top it with a thick layer of cream cheese frosting to take it over the top!
- Bright & Citrusy: The zesty lime flavor helps this cake be flavorful without being too sweet. You can also use lemon zest if you prefer.
- Simple To Make: All you need to do is beat the batter together, fold in the lime zest and fresh blueberries and pop it into the oven to bake.
- Party Perfect: With it’s beautiful colors and irresistible cream cheese frosting, this pound cake will be a hit at every party. It travels well and is easy to slice and serve!
If you love pound cakes, you should also try my vanilla bean pound cake, festive eggnog pound cake or boozy RumChata pound cake!
What Is Cream Cheese Pound Cake?
Pound cakes, like this one, are often thought of as “basic” cakes. Usually baked in a loaf or Bundt pan, they are less glamorous than their layered and heavily decorated cake counterparts. The original pound cake recipes were simple, and usually called for a pound of flour, a pound of butter, a pound of sugar, and a pound of eggs.
Nowadays, we use volume measurements and we definitely add more than the basics. This cream cheese pound cake recipe utilizes thick cream cheese to guarantee your pound cake is perfectly dense with a moist and tender crumb. Add flavors like lime and blueberry, and this cake is anything but “basic”!
Recipe Ingredients
Made with mostly pantry/kitchen staples, you should not have to pick up much from the store! Scroll down to the recipe card for exact amounts.
Lime Blueberry Pound Cake
- Baking Basics: You will need all purpose flour, baking powder, salt and vanilla extract.
- Butter: Use room temperature unsalted butter, or skip the added salt.
- Cream Cheese: The secret to a moist and tender crumb!
- Granulated Sugar
- Eggs
- Lime Zest: You can also use lemon or orange zest!
- Blueberries: Fresh are best! See tips section below for how to use frozen berries.
Cream Cheese Frosting
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. Here’s what you will need:
- Cream Cheese: Softened to room temperature.
- Butter: Unsalted butter, softened to room temperature.
- Powdered Sugar
- Vanilla Extract: If you would like extra lime flavor, add 1 teaspoon lime juice and lime zest with the vanilla extract.
- Salt
How To Make Lime Blueberry Pound Cake
The steps to make this moist and tender blueberry pound cake recipe are super simple and easy to follow. Scroll to the recipe card at bottom of the post for full detailed instructions.
- Prepare: Preheat your oven and prepare for a loaf pan with parchment paper.
- Whisk: Combine the flour, salt, baking powder. Set aside.
- Beat: Add the cream cheese, butter and sugar to a stand mixer or bowl with a hand mixer. Beat till light and fluffy. Then add eggs, vanilla, and lime zest.
- Combine: Add the dry ingredients to the wet ingredients, stirring until well combined. Gently fold in the blueberries.
- Bake: Transfer the cake batter to prepared pan and bake until golden brown. Cool completely before frosting, if desired.
Tips For Success
- Room Temperature: Allow your butter and cream cheese to come to room temperature before starting. 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 or Frozen Blueberries: This makes all the difference! I recommend using fresh blueberries if you can get them. If you use frozen blueberries, allow them to thaw on a paper towel, over a strainer, to get out any unwanted moisture. Extra ice on the berries will alter the texture of 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: It will dry out the cake and make it much less tender. So watch carefully and check the cake with a tooth pick to ensure it’s done. When there is no batter on the toothpick, pull the cake out right away!
- Browning Too Quickly: If your blueberry pound cake is browning on top too quickly, lightly tent aluminum foil over the top.
How To Store Blueberry Pound Cake
If you are lucky enough to have leftovers, here are your storage options:
- Without Frosting: A cream cheese pound cake without frosting is best stored in an airtight container at room temperature for up to 5 days.
- With Frosting: Once frosted with cream cheese icing, store cake in an airtight container in the fridge for up to 5 days. Serve it chilled, or let it thaw to room temperature on the counter for 30 minutes before serving.
- Freeze: You can freeze this blueberry pound cake with or without the icing. To freeze, wrap tightly in plastic wrap and then a layer of foil (or in a large freezer bag). Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Yield: 8 slices
Lime Blueberry Pound Cake
This Lime Blueberry Pound Cake is so easy to make. With cream cheese frosting and cream cheese baked directly into the dough, this moist and tender pound cake is bursting with flavor and color!
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons lime zest, lemon zest, or orange zest
- 1 cup fresh blueberries, see notes below for frozen blueberries
Cream Cheese Icing
- 4 oz cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 ½ cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Butter a 9×5 loaf pan. Butter the pan and then line the bottom of the pan with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In stand mixer, or with a hand mixer, beat to combine the cream cheese, butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.
- Pour the dry ingredients over the batter mixture. Using a large rubber spatula, gently fold in the flour mixture until it’s well combined and there are no pockets of dry flour. Fold in the blueberries.
- Transfer batter to the prepared baking pan. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. Let pound cake cool for at least 30 minutes, then remove from pan.
Frosting:
- In a stand mixer, or with a hand mixer, cream together the butter and cream cheese until smooth.
- Add powdered sugar and salt and beat on low speed until combined, then on high until frosting is smooth. Add in vanilla extract. Carefully frost on top of the cooled pound cake.
Notes
Fresh or Frozen Blueberries: This makes all the difference! I recommend using fresh blueberries if you can get them. If you use frozen blueberries, allow them to thaw on a paper towel, over a strainer, to get out any unwanted moisture. Extra ice on the berries will alter the texture of the cake!
Don’t Over Bake: It will dry out the cake and make it much less tender. So watch carefully and check the cake with a tooth pick to ensure it’s done. When there is no batter on the toothpick, pull the cake out right away!
Browning Too Quickly: If your blueberry pound cake is browning on top too quickly, lightly tent aluminum foil over the top.
How To Store:
- Without Frosting: A cream cheese pound cake without frosting is best stored in an airtight container at room temperature for up to 5 days.
- With Frosting: Once frosted with cream cheese icing, store cake in an airtight container in the fridge for up to 5 days. Serve it chilled, or let it thaw to room temperature on the counter for 30 minutes before serving.
- Freeze: You can freeze this blueberry pound cake with or without the icing. To freeze, wrap tightly in plastic wrap and then a layer of foil (or in a large freezer bag). Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Serving: 1 slice, Calories: 511kcal, Carbohydrates: 59g, Protein: 5g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 307mg, Potassium: 99mg, Fiber: 1g, Sugar: 42g, Vitamin A: 996IU, Vitamin C: 2mg, Calcium: 74mg, Iron: 1mg
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My first pound cake — delicious!! The lime is subtle so I’d definitely add a little lime juice or extra zest if you want more citrus. Bur the flavor combo is perfect, I’ve never combined lime and berries! You could almost halve the frosting recipe, mine was completely frosted pretty thickly on top and sides. Garnished with fresh blueberries! So pleased with how it turned out!
Do you think I could substitute the cream cheese for Greek yogurt in the cake?
Hi Laura! I haven’t tried it personally, but believe it would work. It may be a little less dense, but should still work out!
I don’t like lemon or lime. Can I leave that out or is there something else I can substitute for it. Not much of a citrus girl. Thank you.
You can skip it, or if you like oranges, orange zest would also go well in this cake!
It was good. I added lime juice and zest to the icing instead of vanilla. Next time I would add even more. I will also be adding more lemon/lime to the batter since the lime was hardly discernible.
OMG! This is one of the best pound cake’s I’ve ever tasted! I never leave reviews but this was so DELICIOUS I had to. I even froze half the cake so I would stop eating it and after 20 seconds in the microwave to thaw enough to slice- the cake was still absolutely delicious so I plan on making several to freeze and give as gifts! If anyone is worried about the lime- it just adds a subtle flavor but im sure it would be delicious even without it but it’s definitely worth it to keep the recipe as is. Thanks for the AWESOME recipe!!
Made this. It was DELICIOUS.
Thank you for sharing this recipe. Have you ever made this with Strawberries?
I have not, but it should work! Just be careful not to add too many strawberries, as they hold a good amount of water when compared to blueberries, and can make your bread a little too moist/wet.
Used lemon instead of lime, used lemon juice instead of vanilla in the frosting. AMAZING!
I am an avid baker. This turned out wonderful and it is one of my signature recipes it turns out every time and people LOVE it. I don’t understand how people cannot follow directions though
I just made both the lime cheesecake and muffins with an abundance of blueberries I have this year and these are both the best recipes for this I have ever used! Really tasty, moist and full of the flavour of the berries and limes! Thank you!
I too added lime juice to the batter and icing, and it came out great Agree! I do agree with other comments though that although this is very tasty, it is definitely more of a quick bread than a pound cake.
Xan I use frozen blueberries?
Yes! I do recommending thawing them first, or at least making sure they don’t have any frozen ice in (or on) them before adding them to the batter.
OMG This was the bomb. I saw the recipe this morning and went to the store to get all the ingredients. I did add a little of the lime juice to the batter and frosting I could really taste the lime. I checked the cake after 50 minutes and it was done. I could barely wait the 30 minutes for it to cool. I ate two pieces and my husband ate two also. I’ll be making this again soon.
Hands down our favorite pound cake. So moist, flavorful and delicious!
Boyfriend rates it 10 out of 5. Couldn’t walk for an hour. Amazing results!
hi this looks amazing! would it be possible for me to sub the butter for vegetable oil instead? or perhaps crisco? thanks!
I would recommend crisco over oil for this cake! Hope you enjoy it!
I made this cake after reading the contents and god I’m not disappointed !!! Thank you ! I converted measurements to grams. And as I usually do did approximates. I usually alter little bit as I go. Depending on what I have at home. !!! I put lemon rind. Didn’t have enough so put half lemon juice as well. Did 1 cup sugar as we Indians have a really sweet tooth. Didn’t have enough blueberries. But still it was great. And was careful about over baking. Put some lemon juice in icing as well. It’s to die for ! Thank you. Everyone loves it. It was cut in the evening. Half already gone and the day isn’t over yet. It’s going to be another family favorite.
Dear God, this is deadly – had a slice for breakfast and thick slab in the afternoon! At this rate it will be gone by midnight LOL! Incredible recipe!
I love your recipe but weigh everything in grams, not sure if it converts so easily.
Shame
It was alright…..but I was expecting more lime flavor to come through. I really didnt taste any. If I make it again I will put the lime juice in the frosting I think. As it was I made a lime juice and sugar wash for the cake prior to frosting it. Still didnt really do anything for the lime flavor though.
Smelled fabulous baking.
This cake looked awesome! Blueberries, lime and cream cheese, how could anyone go wrong? Well it did! I followed this recipe exactly but the batter was thick, and just barely filled my loaf pan!
The frosting was sugary and just didn’t compliment this cake, or is it a bread?? Still not sure, unfortunately I won’t be keeping this recipe!
Icing was sugary on me, also.
Added more powdered sugar until it got to consistency I wanted it. My butter & cream cheese was prolly a bit warmer than they actually needed to be.
I did add 2 plus cups of blueberries. That made my pan fuller. They were also frozen blueberries.
Looks and smells great.
Took a pic. Don’t see anywhere to dowliad it.
Love this recipe…as did my husband and my neighbor, who happened to stop by, saw it and asked what’s that? Needless to say she ate a nice sized piece. It was nice to find a blueberry recipe that wasn’t pared with lemon. The lime was a refreshing change. I found that I used about 2/3 of the frosting and it was plenty. Next time I make it, I think I will substitute lime juice for the vanilla extract in the frosting.
I made this cake and it turned out delicious! I did wonder about a Tablespoon of vanilla in the cake, so I reduced it to a teaspoon.
Also, I used Reynolds non-stick foil as opposed to the butter and parchment. The cake released perfectly.
Made this yesterday and it is soooo good. I love the lime instead of the typical lemon. I did add a splash of lime juice to the frosting to give it a little extra tang.
My batter was really thick and I can’t see that I’ve missed an ingredient. Any advice?
I had the same problem. It barely filled the loaf pan and the batter was super thick.
Same here. It just came out of the oven and it seems to not have risen. I also had a hard time spreading the batter in the pan it was so thick. I read and reread, did nothing wrong. Haven’t tasted it yet but I’m not expecting much.
Hi Bunny, with 4 oz of cream cheese and a whole stick of butter, there should be no problems spreading the batter. It sounds to me like an ingredient may have been missed or an incorrect amount used. Possibly too much flour or not enough butter/cream cheese/eggs.
Can you substitute the flour with gluten free all purpose flour?
Hi Dianne, I sadly have not tried a gluten free flour yet with this recipe. If you do try it, please let us all know how it turns out for you!
Mine was way too dry..took it out at 50min.
Mine, got too dark too soon like 45 min..I put it above in my oven bc it was not done in the middle…I think I have saved it!! I’m going to test it and let you know! Any suggestions???
Can you use salted butter ?
Yes, just skip the added salt!
I made this with gluten free flour and it was still moist, still amazing… just took longer for the top to brown BUT, definitely don’t want to get all of the top brown otherwise you’d have a dry cake.
If I was wanting to make this recipe GF what would be best to use to replace the flour but keep the similar texture and moisture?
Hi Katrina! I have not tested this recipe as a gluten free recipe, but if you do, please come back and let us all know how it turns out!
It turned out delicious, plus we made an orange spritz cake using the same recipe. What a great find, thank you
HOW ABOUT GET RIGHT TO THE RECIPIE WITHOUT THE DIALOGE AND OTHER BS. I HAVE TO SCROLL THROUH. VERY FRUSTRATING !
Oh my dear poor Florence, I hope your finger survived the furious scrolling you must have done to access that free amazing recipe!
Haha
Excelente receta! Me encanta
Or you could just click the easy “JUMP TO RECIPE” button instead of b*tching like a self-entitled person.
Way to shut Flo down!
How hard is it to touch “Jump to recipe” , instead of showing your lack of knowledge? Just saying…
The batter was VERY thick. It was hard to put into the pans. I had to just blob it into the pans. I doubled the recipe. When I was ready to make the icing I realized I had put both packages of cream cheese into the mix. That might be why it was so thick…Now I’ve got to go buy more cream cheese in the morning so I can make the icing. Making this to take for a Easter dessert. Hope it’s edible I’ll let you know.
I’m just joining this site and I’m looking to learn from all of you.♥️
Gracias por esta deliciosa receta, eres muy amable al compartirla, tanks
So I’ve spent the last hr waiting for this deliciousness to come out of the oven and start cooling down so I can give it a nice coating of this magnificent cream ch frosting with a touch of lime! Covered up and in the fridge. Can’t wait to wake up tomorrow!
I have made this recipe but not as per your directions and ingredients, but I liked your way of making this recipe. Will try it once, thanks for sharing it.
I
Sorry forgot to add
I have a question. I have made your Blueberry Lime Cream Cheese Pound Cake It is wonderful now can I make Cupcakes our if this recipe? Thank you Joanne
I haven’t tried it, but it’s worth a shot! If you do try it, make sure and come back and let us all know how it turns out! :-)
This looks yummy! Is there nutritional content available?
Tried this today. Came out great.Did orange zest instead
This looks so good. Can’t wait to try this.
Can fresh lime juice be used instead of lime zest and if so how much lime juice would I use?
So easy to make, delicious and beautiful! what more could you ask for…
hi can we use dried blueberries
I have not tried dried. I have used fresh and frozen. If you do try it with dried blueberries, please share how it turns out!
Really good cake I used frozen blueberries but still was fabulous
Adding this to my Boxing Day brunch menu!
Hi, thank you for this recipe! Can I use frozen blueberries?
Yes you can!
Hi
Sorry to ask but wat is 4oz in grams
Google says 4 oz in grams is 113.398 grams! Hope this helps!
I have made a lot of your recipes and they turned out wonderful but I made this cake this past weekend and it was dry. I even shortened the baking time by 10 minutes. I am thinking that letting it sit in the pan for 30 minutes after it’s baked is too long. I have never let a cake sit in it’s pan for that long so I am going to try it again only letting it sit in pan for just a few minutes. ( By the way, we still ate the cake, just topped it with some vanilla ice cream and it helped moisten it. )
Huh. This recipe never turns out dry for me! In fact, it’s one of my favorites!
Glad you were able to fix it up with some ice cream! ;-)
Is this suppose to be very thick batter? Just wanna make sure I did it all right.. I’ve done it twice now bc I thought I missed something but the second go around is just as thick. Thank you.
Hi Donna, yes it’s at thick cake like batter!
I doubled this lovely blueberry lime cream cheese pound cake recipe and made it in a square 9×9 pan. I was wondering how long should I bake it? Also does it freeze well with frosting? Thank you! Can’t wait to try it!
Hi Petra,
I am honestly not sure how long you should be it in a 9×9 pan as I have never made it in anything like that before. I would just keep an eye on it and test it when you think it’s close! As for freezing, it does freeze well without the frosting. So if you would like to freeze it, I would freeze it before frosting it!
I loved the blueberries but how about strawberries? I would love you’re opinion
Hi Jennifer, you could do any fruit you like! Just make sure and squeeze out any extra liquid as blueberries aren’t too wet. :-)
i love the blueberries! But how do you think it would taste with strawberries? Idk I would love you’re opinion
made two of these last night, one for home, one to bring to work…omg! this was soooo good and light and yes, very pretty, thank you for this recipe – it’s a keeper! mc
Very apetizing recipe and pictures
Well done ! I love your blog
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!
I would not recommend blueberry pie filing. Do you have affordable frozen blueberries? Frozen are just fine! Or any other kind of berry you like would be a good substitute!
If you use the pie filling, rinse the excess syrup off before using. Works just fine
2 TABLESPOONS of zest? Is that correct, that seems like a lot…
Hi Jean, Yes – 2 tablespoons is correct. If you want, you can cut it down to match your tastes, but we love it as is!
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.
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…..
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
I made this today, and I used blackberries instead of blueberries and it was a big hit!
Made this today it was awesome. Will make again.
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! :)
I just made this and it is awesome my whole family loves it
Can this cake be frozen for later use?
Does the flour need to be sifted?
I did not sift my flour! Enjoy!
Made it with red raspberries, instead of blue berries, and lime zest…The Best!!!
Sounds delicious. Here in the tropics we don’t get too many fresh blueberries. Would frozen ones do? Thanks
Hi Kay! I’m sure it will be fine with frozen blueberries, just make sure that there is no ice chunks on them! :-)
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!!!!!
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.
Wow, this looks so good…gonna have to give this a try.
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!!!
So glad to hear it Jen!! :-)
Thank you for your recepie, I will make this pound cake for the holidays,
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.
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!
Can i make this in a bunt cake pan that holds 12 cups (2.8 liters) ? or will i have to alter the recipe?
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!
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!
Thank you so much for posting this recipe. I never even bake anything and it still turned out perfect and tasted fantastic!
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!
I love that you had fresh huckleberries! Wish they were easy to find down here in FL. Glad you like it so much!! :-)
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!
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!!!!
i love this cake <3
Oh, and I used PhildaelPhia’s Neufchatel cheese, because I like the extreme ‘tart’ of it better than regular for baking. =)
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. =)
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!!
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!! :)
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.
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 !
Simply beautiful!
Can you turn this recipe into cupcakes? How long would you bake them? Thanks, this looks delicious.
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!
I will e trying this one out
Can you replace lime zest with lemon? I have a lemon, but no lime.
Of course you can! Lemon & Blueberry go just as great together!
Is it supposed to rise?
Yes the baking powder will make it rise a little while baking.
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.
Can I use frozen blueberries instead?
Yup! Just make sure they don’t have a lot of ice on them — don’t want a soggy pound cake!
How much lime would you suggest putting into the frosting?
About half of a lime! You can always add more, so just mix a little in and taste – until you get it just right!
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
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!
Made this tonight, fabulous. Great texture, just the right amount of blueberries and the frosting was perfect.
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.
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!
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.
Not a fan of limes, but wondering if lemon zest would pair up with the blueberries as well.
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!
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.
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!
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
This looks so so yummy!!! Thanks for sharing the recipe!
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!!!
Oh, this looks so wonderful :) I love this recipe, the flavors you used are perfect!!
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.)
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.
oh man this cake is delicious! I made it twice this week and it was a big success! thanks for sharing!
So glad to hear it Wendy!!
Oh man, this looks delicious. I just happen to have some blueberries and cream cheese in the fridge right now…
wonder if u can double and use bundt pan?
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. ;-)
This cake looks amazing and tastes great! I will bake it once again, for sure :)
This was delicious!! Thanks for sharing the recipe!
This looks wonderful! I think I’m going to have to add it to my blueberry roundup as well as the mojito.
That looks so divine!!!
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!!
Hey Megan! Yes, a hand mixer will work great too! :-)
Oh my gosh I want to eat this entire pound cake. I am loving this recipe. Yum!
I’m pretty sure I couldn’t get sick of blueberries – especially when they are in a bread like this!
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. ;)
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!
I’m loving that mile-high frosting!
This cake looks absolutely gorgeous!!!
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 :-)
There is no such thing as enough blueberry! This cake looks so good and I am in love with all that frosting!
But I put them on top of the cream cheese frosting and it was great!!!
Eek! So sorry about that. I changed it within minutes, I hate that you got it before. But so glad it was still delicious!! :-)
unfortunately, I made this BEFORE you updated your recipe. No blueberries and I wasn’t thinking.
OH. MY. GOD. This looks amazing, I want to eat the entire loaf right now.
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.
I think I love you.
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?!
I never tire of blueberries. They look just gorgeous in this cake, and the lime and cream cheese sound divine!
Am I right that this can be made ahead and frozen….expecting the grands and will not have time to cook the extras.
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.
Oh lawdy! This looks incredible, Jess. I could totally dig into a slice (or three) for breakfast!
I would easily trade my peanut butter cookies for this decadent pound cake. Bring on more blueberries!!
Keep the blueberries coming! This sounds fantastic.
Looks beyond delicious!
I can’t even. I just. I have. I mean. No words.
Thanks again. I will do it tomorrow because it looks delicious!
What about the blueberries? When do you add them?Tks
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! ;-)
This looks heavenly! I bet it tastes heavenly too!
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!
That cream cheese frosting looks divine! I’m still working through my fridge full of blueberries.
I could never be blueberried out. You crazy!
This looks awesome!!
This looks amazing! That cream cheese frosting looks decadent. This is a must try!
This is right up my alley! What a fabulous idea!