Saturday, November 12, 2011

Blueberry Lime Cream Cheese Pound Cake

Based on the success of my last cream cheese pound cake, I strengthened my resolve to make this one, a blueberry lime cake that I've had bookmarked forever. The cake is quite similar to the earlier one except that it is perfumed with delicate, floral lime zest and bursting with teeny blueberries.
The batter is thick and sturdy the way pound cake batter should be. You can see the baking powder in action almost as soon as the batter mixes. It bakes up easily in an hour, and after it cools, if you can wait that long, it gets drizzled with a simple lime glaze that roll down the cake in a zigzag pattern, gussying up cake that otherwise slightly resembles a giant blueberry doughnut. This is the kind of comforting rainy day cake that reminds you that just because it's November doesn't mean you can't eat likes it's still summer, which by the way, I'm sure it still is summer somewhere in the world.

Blueberry Lime Cream Cheese Pound Cake
makes 1 12-inch bundt cake
serves between 12 and 16th

for the cake:

  • 1 cup unsalted butter
  • 2-1/3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon plus 1/8 teaspoon table salt
  • 1-1/4 cups granulated sugar
  • 2 teaspoons grated lime zest
  • 8-oz cream cheese, softened
  • 4 large eggs
  • 1 egg yolk
  • 2-1/2 cups room-temperature blueberries, washed and drained on paper towels
for the glaze:
  • 1 cup icing sugar
  • 2 tbsp fresh lime juice, or more if needed

  1. Position a rack in the centre of the oven and preheat the oven to 350 degrees F. Butter a 12 cup bundt pan.
  2. Make the cake: sift the flour, baking powder, salt, into a medium bowl. stir the sugar with the lime zest until zest is evenly dispersed and perfumes the sugar.
  3. With a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth, about 1 minute. add the lime sugar mixture an beat on medium until light and fluffy, 1-2 minutes. With the mixer sill running, add the whole eggs, one at a time, mixing well after each addition. beat in the egg yolk. Reduce the mixer speed to low and slowly add the flour mixture. Stop the mixer one last time to scrape the bowl and then beat at medium speed until the batter is smooth and light, about20 seconds. With a rubber spatula, gently fold the blueberries into the batter.
  4. Transfer the batter to the prepared pan,spreading it evenly with the spatula. Run a knife through the batter or tap the pan lightly to eliminate any air pockets. bake until a wooden skewer inserted in the centre of the cake comes out clean, 50-55 minutes. Set the pan on a wire rack to cool for 10 minutes and then invert onto the rack, remove the pan and let cool completely.
  5. To glaze the cake: In a spouted measuring cup, whisk the icing sugar with the lime juice until smooth. the glaze should be thin enough to pour. If not, add more lime juice, 1 teaspoon at a time. Put a baking sheet under the rack to catch drips and drizzle the glaze over tops and sides of the cake. Let the glaze set fully before transferring to a cake plate and serving.
adapted from: Fine Cooking magazine

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