First weekend after the start of school and a busy one it was! \u00a0We have so much going on, sometimes it feels like a three-ring circus! \u00a0We had a #FitMadeFun Party to kick off the launch of LeapFrogs new LeapBand Activity Tracker for kids. \u00a0It was a lot of fun and there was a huge variety of kids Cliff protein bars but more to come on that soon.<\/p>\n

I did some baking too and I want to share with you a lime blueberry pound cake I made. \u00a0It really was supposed to be a lemon blueberry pound cake but I \u00a0found out I only had limes so I went with that. \u00a0It was really good and really tasted like lemon to me. \u00a0It must have tasted good to everyone because it did not even last 6 hours before it disappeared.<\/p>\n

I found a recipe online that was inspired by the Starbucks’ Lemon Loaf and as I said above I made some changes.<\/p>\n

This is the recipe:<\/p>\n

Glazed Lime Blueberry Pound Cake:<\/p>\n<\/div>\n

Ingredients<\/div>\n

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Cake:<\/div>\n

\u2153 cup buttermilk<\/li>\n
3 tablespoons of lime\u00a0juice<\/li>\n
Zest of 1 lime, finely grated<\/li>\n
1-1\/2 cups all-purpose flour<\/li>\n
\u00bd teaspoons salt<\/li>\n
\u00bc teaspoon baking powder<\/li>\n
\u00bc teaspoon baking soda<\/li>\n
\u00bd cup (1 stick) unsalted butter, softened<\/li>\n
1 cup sugar<\/li>\n
3 large eggs<\/li>\n
1 cup blueberries with 2 tablespoons flour<\/li>\n<\/ul>\n
Glaze:<\/p>\n
- 2 cups powdered sugar<\/li>\n
- 4\u00a0to 6\u00a0tablespoons of lime\u00a0juice<\/li>\n
- milk for glaze (add enough to get it to the right consistency for glazing)<\/li>\n<\/ul>\n
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  I wash my limes with a toxic free soap to get rid of the wax and any other dirt on the limes.<\/p><\/div>\n
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  When grating the zest of lemons or limes just grate the colored rind and not the white pith as that is very bitter.<\/p><\/div>\n
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  Love these Juicers, so great to get every drop of juice out of the limes.<\/p><\/div>\n<\/div>\n
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  Instructions<\/div>\n
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  Preheat oven to 350 degrees F.<\/li>\n
  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.<\/li>\n
  In a small bowl, pour in buttermilk, lime juice, and lime zest. Set aside.<\/li>\n
  In a medium bowl, sift together flour, salt, baking powder, and baking soda. Set aside.<\/li>\n
  In a large bowl, using a mixer, beat the butter and sugar.<\/li>\n
  Add 1 egg at a time, mixing well in between each egg.<\/li>\n
  While mixing the batter on low speed, add the flour mixture and then the buttermilk mixture until batter is smooth. Do not over mix.<\/li>\n
  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.)<\/li>\n
  Stir in the flour-covered blueberries.<\/li>\n
  Pour the batter into the prepared loaf pan. Using a spatula spread the batter so it is spread out evenly in the pan.<\/li>\n
  Bake in a preheated oven for 45 to 55 minutes. Let cool completely.<\/li>\n
  Prepare the glaze by mixing 2 cups powdered sugar with 4\u00a0to 6\u00a0tablespoons of lime\u00a0juice.<\/li>\n
  If your glaze is too thick (mine was) add milk a tablespoon at a time until it is the desired consistency.<\/li>\n
  Pour over the top and sides of the cooled cake.<\/li>\n<\/ol>\n
  Let me know if you give this recipe a try, remember if you like use lemon instead of lime. \u00a0For another great blueberry cake recipe check this one out too! Moist, Delicious Blueberry Pound Cake!<\/a><\/p>\n
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