Sunday, June 14, 2015

Blueberry Lime Pound Cake

Each summer for July 4, I head out for a few days of fun in the sun at my best friend Magen's house.  Her family is always there, along with our wonderful friends Megan and Andrew (and now Hayes, their newest addition!) and we have so much fun, year after year. 

It's really the bright spot of the whole summer, and just thinking about it makes me nostalgic.  Of course the wine is always flowing and the sun has yet to fail us, but what I really love is a few days nested in tradition that we've perfected through the years. 

One of the most important traditions happens to be the most delicious blueberry lime poundcake.  Magen and her mom, the fabulous Mama Jill, make it every year and I so look forward to it.  It's absolutely the perfect summer cake - filled with sweet, summer-fresh blueberries, and topped with a tangy lime glaze.  It just tastes like the season.  I always have mine for both breakfast and either an afternoon snack or dessert.  

This year, I just couldn't wait until the 4th for this cake.  Really, a cake this good deserves more than one occasion, right? This cake would be a perfect thank-you for a hostess, or contribution to any pot-luck or party.  Just be sure to set some aside for yourself - it will go fast! 

Ingredients (adapted from Fine Cooking):
*1 c. butter, at room temperature, plus more for greasing the pan
*6 oz. cream cheese, at room temperature
*1+3/4 c. sugar
*4 eggs, plus 1 egg yolk, at room temperature 
*2 +1/3 c. all-purpose flour, plus more for dusting the pan
*1+1/2 tsp. baking powder
*1/4 tsp. salt
* 2 tsp. lime zest
*2.5 c. blueberries, washed and dried on paper towels

*1 c. confectioners' sugar
*2 tbsp. fresh lime juice 

Preheat oven to 350.  Butter and flour a bundt pan and set aside.  In a large bowl, sift together flour, baking powder and salt.  Whisk in lime zest. 

In a stand up mixer (or use a hand mixer), beat the butter and cream cheese on medium speed until smooth (1 minute).  Add in the sugar and beat until light and fluffy. With the mixer on, add eggs and then egg yolk one at a time, stopping to scrape the bowl when needed.  Reduce the mixture speed to low and slowly mix in the dry ingredients, again scraping the bowl when needed.   When everything is fully combined, use a spatula to gently fold in the blueberries. 

Transfer the batter to the prepared pan and use a spatula to even it out.  Tap the pan on the counter a few times to release any air pockets.  Bake the cake for 50-55 minutes, or until a skewer comes out clean. 

Cool the cake on a wire rack for 10 minutes, then invert the cake on the same rack.  Allow to cool completely, then top with glaze. 

To prepare the glaze, stir together lime juice and sugar.  The glaze should be pourable, so add additional lime juice if needed to thin it out.  Place a baking sheet under the rack and glaze the cake. Allow the glaze to set before moving it.  Enjoy! 

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