Blueberry-Lime Pound Cake

Blueberry-Lime Pound Cake
Photo by Scott Phillips


  • 4 large eggs plus 1 large egg yolk, at room temperature
  • 4 oz. (1 cup) confectioners’ sugar
  • ¼ tsp. plus 1/8 tsp. table salt
  • 2 tsp. finely grated lime zest
  • 6 oz. cream cheese, softened
  • 8 oz. (1 cup) unsalted butter, softened; more for the pan
  • 2 Tbs. fresh lime juice; more as needed
  • + 4 more ingredients
    • 10-½ oz. (2-1/3 cups) all-purpose flour; more for the pan
    • 1-¾ cups granulated sugar
    • 2-½ cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels
    • 1-½ tsp. baking power

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 12-cup Bundt pan. Sift the flour, baking powder, and salt into a medium bowl. Put the sugar and lime zest in a food processor and pulse 20 times, or until the zest is in small pieces. (If you don’t have a f...

View full recipe at Fine Cooking


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