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
Glaze:
- 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)
I wash my limes with a toxic free soap to get rid of the wax and any other dirt on the limes.
When grating the zest of lemons or limes just grate the colored rind and not the white pith as that is very bitter.
Love these Juicers, so great to get every drop of juice out of the limes.
- 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!
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