blueberry pound cake with lime cream cheese icing

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 CakeYield: 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

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Permalink Reply by Mai Fathalla on November 20, 2013 at 4:54am

I will surely try that... But yours looks better than the one of the original recipe! Perhaps they've over-baked it, yours is lovely golden and moister

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Permalink Reply by art deco cakes by galidink on November 20, 2013 at 9:49am

thank you Mai , yes they say to bake for 55 -60 i baked for 45 min , ! but than i could not find my loaf pans !!! so i baked in a bunt pan ! yes its is , a yummy cake as of this morning only one pc left , !

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Permalink Reply by art deco cakes by galidink on November 20, 2013 at 9:51am

i am sure you will love it , ; )

Mai Fathalla said:

I will surely try that... But yours looks better than the one of the original recipe! Perhaps they've over-baked it, yours is lovely golden and moister

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Permalink Reply by Mai Fathalla on November 21, 2013 at 2:49am

Will let you know for sure... Once I find "fresh" blueberries here in Cairo which is not an easy job! LOL

I searched yesterday and could only find canned blueberries (pie filling)... I would think it's more like jam.

art deco cakes by galidink said:

i am sure you will love it , ; )

Mai Fathalla said:

I will surely try that... But yours looks better than the one of the original recipe! Perhaps they've over-baked it, yours is lovely golden and moister

▶ Reply

Permalink Reply by art deco cakes by galidink on November 21, 2013 at 7:35am

yes can blueberries wont work , but you know any kind of berry you can find will !
Mai Fathalla said:

Will let you know for sure... Once I find "fresh" blueberries here in Cairo which is not an easy job! LOL

I searched yesterday and could only find canned blueberries (pie filling)... I would think it's more like jam.

art deco cakes by galidink said:

i am sure you will love it , ; )

Mai Fathalla said:

I will surely try that... But yours looks better than the one of the original recipe! Perhaps they've over-baked it, yours is lovely golden and moister

blueberry pound cake with lime cream cheese icing

Blueberry Lime Cream Cheese Pound Cake

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