Blueberry Lime Cream Cheese Pound Cake

Zesty Blueberry Lime Delight with Cream Cheese Frosting

Ingredients:

1 ¼ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt
1 stick (1/2 cup) 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
1 cup fresh blueberries
Cream Cheese Icing:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 ½ cups powdered sugar
1 teaspoon vanilla extract
Directions:

Preheat oven to 350°F. Butter a 9 x 5 loaf pan and line the bottom with parchment paper. Butter the parchment paper as well.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer, beat together cream cheese, butter, and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, thoroughly 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 completely mixed in. Gently fold in the blueberries.
Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes, then remove from pan.
For the icing, 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 the cooled pound cake and store in the fridge until ready to serve.
Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 35 minutes
Kcal: 415 kcal | Servings: 1 loaf cake.