Blueberry-Lime Pound Cake

Step 1

Position a rack in the center of the oven and heat the oven to 350o F. Butter and flour a 12-cup Bundt pan.

Step 2

Sift the flour, baking powder and salt into a medium bowl.

Step 3

With a stand mixer using the paddle attachment or a hand mixer, beat the butter and cream cheese until smooth, about 1 minute. Add the sugar and beat on medium until light and fluffy, 2 minutes. With the mixer still running, add the whole eggs one at a time and then add the egg yolk followed by the lime zest. Stop to scrape down the bowl. Reduce mixer speed to low and slowly add the flour mixture. Scrape down the bowl and beat until batter is smooth. Don’t overmix. With a rubber spatula, gently fold the blueberries into the batter.

Step 4

Transfer the batter to the prepared pan, spreading it evenly with the spatula. Run a knife through the batter to eliminate any air pockets. Bake until a toothpick comes out clean, about 50 to 55 minutes. Set the pan on a wire rack and cool for 20 minutes before inverting the cake onto a wire rack. Let cool completely.

Step 5

In a spouted measuring cup or bowl, whisk the confectioners’ sugar and lime juice together until smooth. The glaze should be thin enough to pour. If not, add more lime juice in small increments. Drizzle the glaze over the top and sides of the cake.