massive cleaning frenzy
Recipe: blueberry lime pound cake
Jeremy can tell I’m feeling like my old self again when I walk into the kitchen first thing in the morning and start cleaning. It helps me to reset after being sick and before tackling all manner of projects and tasks. He’ll say to me ever so sweetly, “Would you like a glass of orange ju-” and I will hold a wad of dirty dish towels in my hand and say, “THESE? These needed to go in the hamper three days ago. They’re filthy!” and walk off to dump them in the laundry. This indicates that Jen is back and fully operational. Just in time too – there is much to get done. This week we have retired my trusty old PowerBook to kitchen service. Thank you, Apple, for not sucking away countless weeks of my time the way a crapass Windows platform would (and has). Here is proof that form and functionality need not be mutually exclusive.
i dub thee: little buddy
That is just the first in a series of upgrades this month. Hold on to your seats, kids. Please keep all arms down inside the car while the ride is in operation…
I can’t tell if we’re experiencing a short respite from the heat or if this is a trending cool down. It’s 50°F on my deck this morning and the rest of the week is looking pleasant. You know what that means, don’t you? Autumn. It’s my favorite season. Then after autumn comes – SKI SEASON. *eeep!* What this means for use real butter is that I need to move all of these summery recipes out because before you know it, there will be four feet of snow to shovel off our driveway. For now we are snow free, but I’m really loving the cooler temps.
don’t mind me – i’m just chillin’ out… nice digs you got here
Just one more blueberry recipe. When foods as precious as berries are in season, I buy a lot of them. I didn’t grow up eating dessert after dinner like most of my friends did. I grew up eating fruit after dinner. That was dessert at my house. Fruit is a treat to this day and berries… oh those luscious berries are candy. Like I’ve said before, I really enjoy my berries raw. But if there is one berry that I love cooked as much as I love fresh it is the blueberry.
this time – limes and blueberries
zesty!
It’s another Fine Cooking recipe today and I blame (rather, I thank) them for providing a series of recipes based on a theme. Sometimes I can get away with making just one, but more often than not, I want to try them all. Bundt cake recipes always catch my attention because they make a great gift or contribution to a party. They can be dessert, brunch, breakfast, snack, coffee cake, tea cake and they are very easy.
lime zest sugar
fluffy: cream cheese, butter, sugar, and lime zest
My magic ingredient in bundt cakes is sour cream. It lends a nice moist crumb to the texture of the cake. When I first saw that this cake called for cream cheese in the batter, I thought it sounded odd. The more I thought about it, the more curious I was as to how it would impact the cake. Had to give it a try.
folded blueberries
bake that baby
The recipe recommends room temperature everything as it allows the cake to bake more evenly. If you think about the thermal distribution in the bundt, this makes complete sense. Even if you don’t think about thermal distribution in bundt pans, consider taking your butter, cream cheese, eggs, and blueberries out of the refrigerator well before you start the cake. While the ensemble baked, I whipped up the icing. Mmm, lime juice and confectioners’ sugar make for a more interesting icing than the standard cream or milk plus confectioners’ sugar. It’s smooth, sweet, and has zing.
measuring out lime juice
mixed to a pouring consistency
There is always a fleeting moment of panic when I invert a cake out of a bundt pan. This cake unmolded perfectly. Nary a crumb left behind in the pan. Wooooo! Even better than that – this is now my favorite blueberry cake. It is moist and tender without feeling like a brick. The lime zest in the cake as well as the lime juice in the icing gives a zippy boost overall to the blueberry flavor. Big winner!
i like to let the icing puddle
delightfully versatile
Blueberry Lime Pound Cake
[print recipe]
Fine Cooking issue #93
cake
8 oz. unsalted butter, softened (more for buttering the pan)
10.5 oz. (2 1/3 cups) all-purpose flour (more for the pan)
1 1/2 tsp baking powder (1/2 tsp @8500 feet)
1/4 tsp + 1/8 tsp table salt
1 3/4 cups granulated sugar
2 tsps lime zest, finely grated
6 oz. cream cheese, softened
4 large eggs, room temperature
1 large egg yolk, room temperature
13 oz. (2 1/2 cups) blueberries, room temperature, washed and drained on towels
glaze
4 oz. (1 cup) confectioners’ sugar
2 tbsps lime juice, fresh (more as needed)
Cake: Place rack in center of oven and preheat to 350°F. Butter and flour a 12-cup Bundt pan. Sift the flour, baking powder, and salt together into a medium bowl. Pulse the sugar and lime zest together in a food processor about 20 times until well blended. Beat the butter and cream cheese together on medium speed for about a minute until it is smooth. Add the lime sugar and beat on medium speed until light and fluffy (1-2 minutes). While the mixer is running, add the eggs one at a time making sure to mix well after each addition and scraping down the bowl. Beat in the lone egg yolk and mix everything together on low speed. Slowly add the flour mixture. Scrape the bowl down and beat on medium speed for 20 seconds and then gently fold in the blueberries. Pour batter into bundt pan and smooth the top. Tap the pan on the counter to remove air pockets and bake for 50-55 minutes or until it passes the clean toothpick test. Let cool on a rack for 10 minutes and invert the cake. Let cool completely.
Glaze: Whisk the powdered sugar and lime juice together until smooth. It should be just thin enough to pour. If too thin, add more sugar, if too thick, add more juice. Pour over the cooled cake and let the glaze set before serving.
more goodness from the use real butter archives
|
royal raspberry and almond cake |
|
sour cream lemon pound cake |
|
crystal almond pound cake |
|
orange pound cake |
August 26th, 2009 at 1:41 pm
OMG! That looks so good! I am heading to market today – and I am getting blueberries! I love reading your blog! Makes me miss Colorado! Happy Baking! Thanks for sharing!!
August 26th, 2009 at 2:06 pm
Your cake looks great! I’m moving to a new house that has a lime tree and I can’t wait to use the limes to bake this cake. Thanks for the great recipe.
August 26th, 2009 at 2:31 pm
ARGH! Now I want cake! And I don’t even eat cake! But that looks gorgeous!
August 26th, 2009 at 2:33 pm
It’s really lovely and just bursting with fruit. My mouth is watering. I sort of can’t tear myself away from the photos.
And congratulations on adding the Apple to the family. You’ll never want to go back. :)
August 26th, 2009 at 3:01 pm
oh yes…..how I love a good pound cake
August 26th, 2009 at 3:24 pm
okay, new plan of attack this weekend – buy blueberries and lime, make the pound cake and savor the goodness. GMAT questions be damned! this is how good your pictures look, you’ve got me rearranging my weekend!
August 26th, 2009 at 3:44 pm
I can never get enough blueberries, no matter the time of year. A few more months I am so getting a Mac. Glad you feeling better and rocking it.
August 26th, 2009 at 3:51 pm
A wonderful cake! I love that combo!
Cheers,
Rosa
August 26th, 2009 at 4:00 pm
pretty cake & laptop!
August 26th, 2009 at 4:05 pm
that is one pretty bundt ;) glad that your back to feeling better!
August 26th, 2009 at 6:07 pm
Glad to hear your feeling like your old self again, Sweetie! If you’re feeling really super-charged, you can come on over here. I’ve got lots of tile floors that need scrubbing. ;)
That blueberry lime cake looks to die for! I love, love, love baking with blueberries too. I wish I had seen this recipe last week when I had two pints in my fridge that needed to be used. Oh well, guess I’ll just have to go and buy some more! ;)
August 26th, 2009 at 6:09 pm
I need to come here to visit with a full stomach! It’s killing me! I love your blog!
August 26th, 2009 at 6:24 pm
That looks great – I love bundt cakes because I own pretty much one pan. Guess what shape?
Like Susan, I have a kitchen that could use your attention. And it’s only in the high 70s here (or will be, by Saturday). Feel free to come over and do your worst.
August 26th, 2009 at 6:45 pm
MMMMM, I’ve had a cake like this lemon, but lime sound divine!
August 26th, 2009 at 6:47 pm
Nice Apple!!! :) i-WANT! haha :)
Now this cake, is so vibrant and beautiful!!!
August 26th, 2009 at 8:19 pm
Your photos are stunning like always. Can’t wait to try this cake!
August 26th, 2009 at 8:36 pm
Oh my goodness. What wouldn’t I do for a slice of that cake right now!
By the way, that little bird is too cute! Talk about seriously chilling :)
August 26th, 2009 at 9:07 pm
I’m a college student and I always brush my teeth after dinner in the communal bathroom and don’t eat anymore after that. I also visit your website sometimes at night maybe around 11pm. And oh man. No matter how many times I look at your restaurant reviews section, I ALWAYS go back to be amazed. Since I’m young and poor I rarely get to go to super-nice eateries so looking at these reviews is SO MUCH FUN and I freaking salivate to no end!! Why do I always do this at night when there will be no eating til tomorrow!?
I LOVE THIS SITE! :)
August 26th, 2009 at 9:54 pm
Oh yum. I think I will make it with blackberries instead though…to avoid the whole allergic reaction thing. ;)
August 26th, 2009 at 11:48 pm
Is that a bluebird? So cute!
Your pound cake looks amazing!
August 26th, 2009 at 11:53 pm
This is so pretty!!!!!!!!!!!!!!! Jen, can you please please please share with me your tip on pouring the icing so beautifully? Is the consistency key?
This looks seriously good! Yum yum!
I’m glad you are back to your old self!! And you are making me envious with your MacBook Pro, you know?!
August 27th, 2009 at 12:23 am
what a great flavor combo. i’m so used to lemon blueberry, but now i’m excited to try LIME. thanks
August 27th, 2009 at 2:13 am
For some reason I am really craving lime lately (am I alone?) – this looks so light!
August 27th, 2009 at 2:39 am
oh wow looks so good….
if i can only get frozen blueberries do i have to thaw them out before using?
August 27th, 2009 at 4:37 am
Oh my gosh! I just love that little bird! We don’t have such pretty birds in Singapore. Just well, crows and minahs):
I wish you could send me some of that cake! It would have made my breakfast so much more interesting!
August 27th, 2009 at 5:43 am
Yum, this cake looks absolutely delicious. Love the use of lime instead of the standard lemons. Just right up my alley as well as I have tonnes of frozen blueberries in the fridge.
August 27th, 2009 at 5:45 am
When I read your web site items I feel like we are on the phone talking. I love the recipes and I find that all of yours work. I know I will be going to Trader Joes for items to make this cake for my hubby tonight. Many thanks for sharing
August 27th, 2009 at 6:32 am
I love all your recipes!!!..Thanks for sharing…
August 27th, 2009 at 7:45 am
Wow, that looks great! Just sorta stumbled onto your blog from another one, and I’m liking what I see so far!
Sorry to hear you were under the weather, same sorta crud seems to be going around everywhere, even in Milwaukee/Chicago area!
August 27th, 2009 at 8:25 am
looks wonderful! i love mixing blueberry and lemon, but the lime is so surprising!
August 27th, 2009 at 8:35 am
I have everything except the bundt pan. Would it work in a loaf pan, half the recipe maybe? Because that looks like it would make a lot of batter.
August 27th, 2009 at 8:44 am
This looks delightful, and I don’t even eat blueberries!
August 27th, 2009 at 8:45 am
yay..i have half block cream cheese in my fridge..will give this a try this weekend. thanks for sharing Jen
August 27th, 2009 at 10:05 am
As always, Jen, these photos make me want to haul ass to Boulder and invade your kitchen! Hope you are well, and wanted to let you know I linked to your yummy empanadas recipe today in my post. XO
August 27th, 2009 at 10:12 am
Oh wow, that last picture is gorgeous!! This looks wonderful!
August 27th, 2009 at 10:29 am
Mmm…blueberries and lime. And the crumb looks fabulous! Glad you’re back to your zippy self!
August 27th, 2009 at 4:57 pm
Mmmm laptop. I mean cake.
Can’t wait for autumn. It was always my favorite season, but I’m also looking forward to more seasonal cooking. I’ve only been a seasonal cook for a little over a year, so this will be my second go round on fall recipes. Good stuff.
“He’ll say to me ever so sweetly, “Would you like a glass of orange ju-” and I will hold a wad of dirty dish towels in my hand and say, “THESE? These needed to go in the hamper three days ago. They’re filthy!” and walk off to dump them in the laundry. This indicates that Jen is back and fully operational.”
Oh my god. You kill me. That is so me too hahahaha.
August 27th, 2009 at 6:00 pm
You *would* mention this recipe after I already finished off my 5# box of blueberries, wouldn’t you? *tsk* Glad you’re feeling better though! And I’m so happy – it’s finally cooling down here, and that means autumn. I loooove autumn. (Winter? Ehrm, if I didn’t have a 35 mile commute maybe?)
August 27th, 2009 at 7:35 pm
This looks so good! I usually don’t make things from blogs so soon, but I might have to make this week! I need to take advantage of fresh blueberries for a little while longer.
August 27th, 2009 at 7:59 pm
I be so jealous….so, so, so very. I’ve spent the past few weeks navigating Hades with a PC. Only half of my hair on my head remains and even my cats and dog are beginning to speak a native tongue. Their chorus hints of sounds I didn’t think animals were capable of making. It rings familiar of cussing words. Imagine that!
I love that little birdy. I love that recipe. And I sooooooooooooooo love THAT computer!
:)
Kudos to you. You are so deserving.
August 27th, 2009 at 9:15 pm
Those blueberries look so beautiful against the cream colored cake. So beautiful in fact, it made me say, “Wow”.
August 27th, 2009 at 9:20 pm
Your photos (and baking) are always so amazing!
August 27th, 2009 at 10:22 pm
Oooh! Experiencing blueberry-envy right now! That looks fabulous!
August 27th, 2009 at 10:41 pm
Blueberries and lime, nice!
August 27th, 2009 at 10:50 pm
Love that little birdie, so so cute and fuzzy :) But heck, I love that cake…most beautiful icing flow! Hungry now!!
August 28th, 2009 at 12:08 am
LOL when I read the first comment, that was exactly what was running through my mind, OMG that looks so good!! Anyhoo, thanks for sharing this vanderful recipe and glad to hear that you are feeling like your old self again woohoo :)
August 28th, 2009 at 7:33 am
Well, doesn’t that just look delightful! Yum!! Great news that you’re cleaning the kitchen first thing in the morning again ;)
August 28th, 2009 at 12:07 pm
What kind of a blueberry lover would I be if I didn’t love the look and sound of this cake. And beutifully presented. The little bird is too cute.
August 28th, 2009 at 2:56 pm
Always nice to see a fruit recipe here! My bundt cakes are always a disaster when they unmould… But yours looks so perfect, with such a lovely texture and colour!
August 29th, 2009 at 4:24 pm
I just made this last night. I had to alter it to make it gluten free but it was incredible. I’m embarassed to say that it’s almost gone already. Thanks for sharing this great recipe.
August 29th, 2009 at 4:41 pm
Thanks guys! It’s a GREAT cake, I definitely recommend this one to anyone who likes 1) blueberries or 2) pound cake.
Irina – I switched several years ago and this is our 6th Mac in our household of TWO people. I swear by Apple.
Susan – ha ha! You don’t want me cleaning your house. I’m OCD, but I’m not super thorough. The person who cleans a house better than anyone I know is my mom!!
Allie – that is a great habit!
Asianmommy – nope, not a bluebird. It’s one of those common little birds in our area (don’t know the name off the top of my head).
Mrs. Ergul – I think the consistency is important, but also I pour it from a spouted cup and that helps me control where it’s going.
Nicole – I would definitely thaw them, but not sure how soggy they will be (try to pat them dry?)
Peggasus – I’m sure it would work in a loaf pan. The bundt is 12-cups, so depending on the size of your loaf pan, I would scale it down accordingly.
Melissa – ha! :) that’s why I loves ya.
August 29th, 2009 at 6:16 pm
Just made this and it came out a little more brown than yours. It wasn’t done baking after 55 minutes so I let it go a little longer. The icing is still setting so I’ll have to wait and see how it tastes. I’m down in Boulder at 5400ft. Any ideas why it took a little bit longer?
August 29th, 2009 at 11:21 pm
Logan – that depends on 1) your oven temp (is your oven calibrated?) 2) type of pan you used (mine is heavy cast iron and dark coated 3) how much less leavening you used (for Boulder, I’d probably halve the original amount of leavening). Lots of factors involved. Hopefully it tasted alright?
August 30th, 2009 at 3:34 pm
[…] of Use Real Butter, teased me with an amazing looking Blueberry Lime Bundt cake. I used to have a bundt pan. […]
August 30th, 2009 at 10:43 pm
A tip I read for using frozen blueberries: do not thaw them (but you may have to let everything bake a minute or two longer), take them out of the freezer just before using and dust with flour (so the berries are just coated on all sides). This keeps the blueberry juice from oozing out early and turning the cake (or muffins, or whatever) blue.
August 30th, 2009 at 11:01 pm
Meredith – thanks for the tip. I suppose using frozen isn’t recommended for this recipe b/c of the suggestion that everything should be room temp. But whatever works!
August 31st, 2009 at 12:44 am
This came out of my oven at 2:00 a.m. I waited till 3:00 to have a slice… Well worth the wait… wonderful! Didn’t have limes so used lemons. Accidently used 8 ozs of cream cheese instead of the required 6 oz… ooops. Also forgot to flour the bundt pan… ooops again… but hey! it turned out beautiful… love it… Shared it with neighbors… they liked it… Yum, the whole house smelled sweetly of butter and lemons. Thank you for the recipe and photos. Mary
August 31st, 2009 at 7:33 am
I made this cake yesterday planning to follow my usual policy of giving half to my parents and half to my coworkers. My dad was NOT happy to see half of it walk away. I think the other half is already gone this morning thanks to my five coworkers. The cake was so beautiful right out of the pan – like a golden sunset. Thanks for sharing :)
August 31st, 2009 at 12:37 pm
Oh, limes… How much I love them! And berries? I’m always in for some. Haven’t baked with blueberries in such a long time, I have got to correct that, Jen. Gorgeous, cake!
August 31st, 2009 at 12:50 pm
emhuze – ha! that’s a nice way to test-drive a recipe ;)
August 31st, 2009 at 2:02 pm
Made this last night…it came out just as beautiful as your pictures!!! :) and tasted even better!! great recipe. I have another pound cake recipe that uses cream cheese as well, i think it really adds another dimension of flavor to this cake.
September 9th, 2009 at 9:25 pm
Gorgeous! And I’m sure it is delicious as well. I love blueberries!!
October 1st, 2009 at 7:28 am
Does it do a difference if I cook this in a regaular round pan ? should I vary cooking time ? I think they are pans 13′
October 2nd, 2009 at 12:24 am
Kirsa – I don’t know. I imagine it should be alright – just monitor closely during baking.
February 27th, 2010 at 9:38 pm
jenyu – just stumbled upon your website. WOW!!! May be up all night perusing it all. This cake looks awesome! For many years I have made Blueberry Lime Jam. The sweetness of blueberries with the brightness of the lime zest & juice are the perfect blend of flavors. It is a family favorite and really rocks. Thanks for all your fabulous recipes and pictures.
lilibet
May 9th, 2016 at 8:56 am
[…] Blueberry Lemon Pound Cake lightly adapted from userealbutter […]