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Blueberry Lime Cream Cheese Pound Cake

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Blueberry Lime Poundcake

Fresh blueberry pound cake with a hint of lime and cream cheese frosting on top! Save calories for this because it is so good!

Fresh or Frozen Blueberries?

Blueberries have been really fresh and delicious this season. Not too many sour ones that I’ve come across. I’ve been getting lots of blueberries at the grocery store and have been looking at a lot of blueberry recipes. When blueberries aren’t in season use frozen blueberries just make sure to defrost them first.

Blueberry Lime Pound Cake

How to Make Blueberry Pound Cake

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 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 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 a 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 pound cake and store in the fridge until ready to serve.

Camera I Use

My old blogger self used to talk so much about my old DLSR cameras and I don’t even use those anymore to take photos of my food! Do you want to know what my secret is. I use my iPhone! Learn how to take really good photos with your iPhone with this post!

How to take Food Photos for Instagram

Other Recipes to Try 

Crispy Air Fryer Fish Sandwiches 

Healthy Air Fryer Fish and Chips 

Super Easy Fish Tacos

Fish and White Bean Tostadas 

Rosemary Home Fries 

*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram!

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Blueberry Lime Cream Cheese Pound Cake


  • Author: Jenna
  • Cook Time: 55 min
  • Total Time: 55 min
  • Yield: 12 1x
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Ingredients

  • 1/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 cup of unsalted butter, room temperature

  • 4 oz cream cheese, room temperature

  • 2/3 cup granulated sugar
  • 
2 large eggs
  • 
1 tablespoon vanilla extract

  • 2 tablespoons lime zest
  • 
1 cup fresh blueberries

Frosting:

  •  
4 oz cream cheese, room temperature
  • 
4 tablespoons unsalted butter, room temperature

  • 1 1/2 cups powdered sugar

  • 1 teaspoon vanilla extract

Instructions

  1. 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.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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, and then remove from pan.
  6. 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.
  7. Carefully frost on top of the cooled pound cake and store in the fridge until ready to serve.

Notes

Not WW friendly 

  • Category: Medium
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice

Keywords: blueberry pound cake

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1 Comment

« Weight Watchers Spaghetti Pie
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Comments

  1. Ronak Mehta says

    September 4, 2020 at 5:04 am

    Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do

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Hi, I'm Jenna from Fargo, ND. I work a full time job and I'm going back to school for web design. Walking Dead fan, lover of Food Network, bacon, and photography. Read More…

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