Blueberry Lime Pound Cake

I’m charting new territory in this week’s column with my first dessert recipe. Enough with the sautéing and braising! Pull out your mixers and get ready to lick the bowl because this Blueberry Lime Pound Cake will have you begging for the beaters.

This is a simple sour cream pound cake recipe, elevated by the addition of fresh blueberries, which have been on sale recently at the Fairwood Safeway, and just enough freshly-grated lime zest to turn the batter the palest shade of green. You can use thawed, frozen blueberries, as well.

Separating the eggs and folding the whipped whites into the batter create a pound cake that’s light, yet dense enough to carry the weighty blueberries. Fold the berries in last and place the cake immediately into the oven. If the batter sits, the blueberries will quickly fall to the bottom of the cake instead of being spread evenly throughout. Tossing the berries with a couple of tablespoons of flour will also help keep them suspended in the batter.

Use a microplane or the finest edge of your box grater to remove the lime zest. You need paper thin shreds to impart the most lime flavor without having large pieces of zest in your cake. The glaze adds another level of wonderfully, tart lime flavor. Be sure to let the cake cool completely before pouring it on. A warm or hot cake will melt the glaze.

Make this recipe just once and you’ll likely be addicted to its tart and sweet flavor.

Blueberry Lime Pound Cake

Serves 8-12.

1½ cups all-purpose flour

½ teaspoon baking soda

Pinch salt

2 cups fresh or frozen blueberries

½ cup butter (1 stick)

Zest of 4 limes

1 ½ cups sugar

4 large eggs, separated

½ cup sour cream

1 teaspoon vanilla

For Glaze:

1 cup confectioners’ sugar

2 ½ tablespoons freshly-squeezed lime juice

1. Preheat oven to 325 degrees Fahrenheit. Lightly spray a 9x5x3 inch loaf pan with non-stick spray. Dust evenly with flour, tapping the sides to shake off any excess.
2. Combine flour, baking soda and salt in a medium bowl, whisking to mix evenly.
3. Measure 2 tablespoons of the flour mixture and sprinkle it over the blueberries. Toss the berries until they’re evenly coated. (This will help keep the berries from settling to the bottom of the cake pan.)
4. Cream the butter, lime zest and half of the sugar together in the bowl of an electric mixer until well-mixed and light. Whisk the egg yolks together in a small bowl. Add them gradually to the butter and sugar while the mixer’s running.
5. Alternately add the flour mixture and the sour cream, beating well after each addition. Add the vanilla and set aside.
6. Whip the egg whites in a clean bowl with a clean beater until fluffy. Gradually add the remaining sugar and continue whipping until the whites are stiff, but not dry.
7. Stir about a cup of the whipped whites into the batter until evenly mixed. Gently fold in the remaining whites.
8. Pour the batter into the prepared loaf pan and bake for 60 to 75 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Place the cake on a wire rack to cool for about 30 minutes. Invert the cake onto a rack – slide a knife or spatula around the edge of the cake if you need to loosen it – and let cool completely.
10. To make the glaze, whisk the sugar and lime juice until smooth. Drizzle the glaze over the cake and let it set before slicing and serving.