First weekend after the start of school and a busy one it was! We have so much going on, sometimes it feels like a three-ring circus! We had a #FitMadeFun Party to kick off the launch of LeapFrogs new LeapBand Activity Tracker for kids. It was a lot of fun and there was a huge variety of kids Cliff protein bars but more to come on that soon.
I did some baking too and I want to share with you a lime blueberry pound cake I made. It really was supposed to be a lemon blueberry pound cake but I found out I only had limes so I went with that. It was really good and really tasted like lemon to me. It must have tasted good to everyone because it did not even last 6 hours before it disappeared.
I found a recipe online that was inspired by the Starbucks’ Lemon Loaf and as I said above I made some changes.
This is the recipe:
Glazed Lime Blueberry Pound Cake:
- ⅓ cup buttermilk
- 3 tablespoons of lime juice
- Zest of 1 lime, finely grated
- 1-1/2 cups all-purpose flour
- ½ teaspoons salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 cup blueberries with 2 tablespoons flour
- 2 cups powdered sugar
- 4 to 6 tablespoons of lime juice
- milk for glaze (add enough to get it to the right consistency for glazing)
- Preheat oven to 350 degrees F.
- Spray a 9″ x 5″ loaf pan with cooking spray. Line with parchment paper with the paper hanging over the sides. I sprayed my parchment paper with a bit of coconut oil.
- In a small bowl, pour in buttermilk, lime juice, and lime zest. Set aside.
- In a medium bowl, sift together flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl, using a mixer, beat the butter and sugar.
- Add 1 egg at a time, mixing well in between each egg.
- While mixing the batter on low speed, add the flour mixture and then the buttermilk mixture until batter is smooth. Do not over mix.
- In a small bowl toss the blueberries with about 2 tablespoons of flour to coat them. (This prevents the blueberries from sinking to the bottom of the cake.)
- Stir in the flour-covered blueberries.
- Pour the batter into the prepared loaf pan. Using a spatula spread the batter so it is spread out evenly in the pan.
- Bake in a preheated oven for 45 to 55 minutes. Let cool completely.
- Prepare the glaze by mixing 2 cups powdered sugar with 4 to 6 tablespoons of lime juice.
- If your glaze is too thick (mine was) add milk a tablespoon at a time until it is the desired consistency.
- Pour over the top and sides of the cooled cake.
Let me know if you give this recipe a try, remember if you like use lemon instead of lime. For another great blueberry cake recipe check this one out too! Moist, Delicious Blueberry Pound Cake!