The Pioneer Woman Tasty Kitchen
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Blueberry Lime Loaf Cake

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Level: Easy

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Description

I made this pound cake for a summer potluck in July. I used the lemon yogurt pound cake recipe from one of my favorite cookbooks, Ina Garten’s Barefoot Contessa at Home, but substituted lime for the lemon and added fresh blueberries. It was mighty tasty and was scarfed down quickly. If you need to make something for summer’s last hurrah, this sweet-tart cake would be one to take.

Ingredients

  • 1-½ cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Plain Yogurt
  • 1-⅓ cup Sugar, Divided
  • 3 whole Extra Large Eggs
  • 2 teaspoons Grated Lime Zest
  • ½ teaspoons Vanilla Bean Paste
  • ½ cups Vegetable Oil
  • 1 cup Fresh Blueberries, Washed And Dried
  • ⅓ cups Freshly Squeezed Lime Juice
  • FOR THE GLAZE:
  • 1 cup Confectioners Sugar
  • 2 Tablespoons Freshly Squeezed Lime Juice

Preparation

Preheat oven to 350ºF. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into a bowl. In the bowl of an electric mixer, mix together yogurt, 1 cup sugar, eggs, lime zest, and vanilla paste. Slowly add the dry ingredients into the wet ingredients. With a large rubber spatula, fold vegetable oil into the batter, making sure it’s all incorporated. Toss blueberries in a pinch of flour until thoroughly coated. Add blueberries to the batter and gently mix in. Pour batter in prepared pan and bake for 50-60 minutes, until a cake tester comes out clean.

Meanwhile, cook the lime juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Remove cake from pan and place on a rack that has been set inside a rimmed cookie sheet or pan. While the cake is still warm, poke holes on the top using a skewer. Using a brush, soak the cake with the lime syrup. Allow it to soak in. Cool completely.

For the glaze, combine the confectioners sugar and lime juice and pour evenly over the cake.

Recipe from Barefoot Contessa at Home, Ina Garten.

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