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.

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!

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!

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.