Exquisite Blueberry Lime Pound Cake with Heavenly Cream Cheese Frosting

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, at room temperature
• 4 oz cream cheese, at room temperature
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 tablespoons lime zest
• 1 cup fresh blueberries

Cream Cheese Icing:

• 4 oz cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F. Butter a 9 x 5 loaf pan, line the bottom with parchment paper, and butter the parchment paper. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a stand mixer, beat together the cream cheese, butter, and sugar until light and fluffy (about 2 minutes). Add eggs one at a time, thoroughly mixing each time. Add vanilla extract and lime zest, mixing until combined.
4. Pour the flour mixture over the batter. Using a large rubber spatula, gently fold in the flour until fully mixed, ensuring there are no pockets of dry flour. Finally, fold in the blueberries.
5. Transfer the batter to the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool for at least 30 minutes before removing from the pan.
6. In a stand mixer or large bowl, cream the butter and cream cheese until smooth. Add confectioners’ sugar and beat on low speed until combined, then on high until the frosting is smooth. Beat in the vanilla extract.
7. Carefully frost the top of the cooled pound cake and store it in the fridge until ready to serve.

Indulge in the delightful flavors of this homemade treat!