Monday, January 25, 2010

Blueberry Lime Cakes with Honey Lime Curd

Blueberry Lime pound cake
2 1/4 cups sugar
1/2 cup butter, at room temperature
1/2 cup (4 oz.) low-fat cream cheese, at room temperature
2 tsp. grated lime rind, about 2 limes
3 large eggs
1 large egg white
2 1/2 cups flour (or 12 1/2 oz. if you have a food scale)
2 Tbsp. flour
2 cups fresh or frozen blueberries
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
2/3 cup light sour cream
2 Tbsp. fresh lime juice, about 1/2 lime
2 tsp. vanilla extract

Preheat the oven to 350 degrees F. In a mixing bowl sift together 2 1/2 cups flour, baking powder, baking soda and salt and set aside. In a separate bowl, add sour cream, lime juice and vanilla extract and whisk to combine.

In a mixing bowl, fitted with a paddle attachment, cream together sugar, butter and lime zest on low for about 4-5 minutes. With the mixer on the lowest speed, add the eggs, one at a time, fully incorporating after each addition.

Add the dry ingredients alternately with the wet ingredients in 3 additions each, beginning and ending with the dry mixture. Move quickly to avoid over-mixing the batter. Scrape the sides of the bowl and mix for about 15-20 more seconds. Toss the blueberries in 2 Tbsp. flour and gently fold them into the batter.

Prepare mini bundt pan(s), (12 mold capacity) by generously coating with cooking spray. Scoop batter into each mold, filling about 3/4 full. If you only have one pan, cook half the batter at a time, or see other options below.

Bake for 22-24 minutes. When a toothpick inserted shows just a touch of crumbs or comes out clean, the cake is done. Cool for about 3-4 minutes then gently ease them out onto a cooling rack to cool completely.

Yield: about 2 dozen bundtlettes

*Bundt pan option: Prepare a 12-cup tube or fluted bundt pan by spraying generously with cooking spray. Make sure all the crevices are coated. Pour the batter in and gently jiggle so it spreads evenly. Bake for about 60-75 minutes. Be especially vigilant the last 10 minutes of cooking as you may have to add or decrease the time.

*Loaf pan option: Prepare 2 4x8 loaf pans by spraying generously with cooking spray. Bake as above, 60-75 minutes.

NOTES: If you decide to eat the cake without the curd, double the lime juice and zest. You can also substitute lemon for the lime in both the cake and the curd.

Honey Lime Curd
1/3 cup honey
1 Tbsp. grated lime rind (about 2 limes)
2 large eggs
2/3 cup fresh lime juice (about 6 limes)
2 Tbsp. butter

Combine first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until the mixture is light in color (about 2-3 minutes). Stir in lime juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (mixture will thicken as it cools). Makes a little more than a cup.

NOTES:Lime curd can be stored in the refrigerator for up to a week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in refrigerator, and use with 1 week of thawing.


  1. Hi Michelle,
    I found your site through Mom's Crazy Cooking. I have to say that I'll definitely by trying these blueberry lime cakes. They look delicious and perfect for a hot, southern summer.



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