Lime Blueberry Pound Cake: A Bright, Tangy Twist on a Beloved Classic

Pound cake is a timeless dessert, but when you infuse it with lime zest and fold in juicy blueberries, it transforms into something truly extraordinary. This lime blueberry pound cake strikes the perfect balance between tart citrus, sweet berries, and a velvety cream cheese crumb. Topped with a luscious cream cheese icing, it’s a loaf that feels equally at home at brunch, afternoon tea, or as a sweet ending to dinner.

Why This Pound Cake Is So Irresistible

The addition of cream cheese in the batter gives this cake its signature dense-yet-moist texture while adding a subtle tang that complements the lime. 

The blueberries burst during baking, creating little pockets of sweetness throughout each slice. The lime zest brightens everything, making each bite refreshing rather than heavy. Finally, the cream cheese icing adds just the right amount of indulgence — creamy, sweet, and perfectly balanced with the tang of citrus.

The History of Pound Cake

The name “pound cake” comes from its original formula: a pound each of butter, sugar, eggs, and flour. Over time, bakers began to tweak the recipe for lighter texture and richer flavor, adding ingredients like leaveners, sour cream, or cream cheese. 

Today, pound cake is celebrated for its versatility — it can be dressed up with glazes, fruits, or spices, or enjoyed plain with a cup of coffee. This lime blueberry version pays homage to the classic while adding a vibrant, modern flair.

Ingredient Breakdown and Flavor Roles

• All-purpose flour + baking powder + salt: Provide structure and balance, keeping the loaf tender but firm enough to slice.

• Butter + cream cheese: The duo that makes the crumb velvety, rich, and slightly tangy.

• Sugar: Sweetens and caramelizes for golden edges.

• Eggs: Bind the batter and ensure a dense, moist crumb.

• Vanilla extract: Softens the sharper lime notes with warmth.

• Lime zest: Fresh, fragrant brightness that permeates the loaf.

• Blueberries: Juicy bursts of sweetness in every slice.

• Cream cheese icing: A smooth, slightly tangy topping that enhances both the lime and blueberry flavors.

Substitution and Variation Tips

• Swap lime zest for lemon or orange zest for a different citrus profile.

• Use frozen blueberries if fresh aren’t available — just thaw and dry them well before folding in.

• For a lighter topping, drizzle with a lime glaze made from powdered sugar and lime juice instead of cream cheese icing.

• Add ½ teaspoon almond extract for a more complex flavor.

• Fold in ½ cup chopped toasted pecans or almonds for crunch.

Time and Money-Saving Tips

• Bake two loaves at once — one to enjoy and one to freeze for later.

• Buy limes in bulk, zest them all, and freeze the zest in small bags for future baking.

• If your blueberries are very juicy, toss them lightly with a teaspoon of flour before folding into the batter to prevent streaking.

Storage and Make-Ahead Instructions

This pound cake stays fresh covered at room temperature for 2 days, or in the fridge for up to 5 days. 

For longer storage, wrap slices or the entire loaf tightly in plastic and foil, then freeze for up to 2 months. 

Thaw overnight in the refrigerator or at room temperature. If freezing without icing, frost just before serving for best results.

Equipment You’ll Need

• 9x5-inch loaf pan

• Mixing bowls and whisk

• Hand mixer or stand mixer

• Rubber spatula

• Parchment paper (for easy removal)

• Cooling rack

Serving and Pairing Suggestions

Serve thick slices of this pound cake with hot tea, iced coffee, or even a sparkling lime soda for a refreshing pairing. For a brunch spread, add fresh berries and a dollop of whipped cream. 

At dessert time, a scoop of vanilla ice cream alongside a warm slice makes this treat even more indulgent.