Blueberries, lime and cream cheese come together in this moist and flavorful Bundt cake; a tasty summer treat that is assembled in a wink. I baked it this week for my son and his friends on their last week of summer break. Can you believe it is already time for the kids to go back to school? Where did the last 2 month go?
Well, that’s just how it goes, time flies. But luckily, while you will still find fresh fruit at your town’s farmers market, to capture the last weeks of summer in this Blueberry-Lime Bundt Cake. The sweet blueberries go extraordinary well with the tartness of the limes. Cream cheese keeps it moist and able to be stored for a few days, which is not very like to ever happen at our house.
Give this Blueberry-Lime Bundt cake a try. My suggestion would be; bake it ahead and share it at a picnic. Everybody will enjoy your special summer dessert!
Ingredients:
for the cake:
* 8 oz. (1 cup) ( 230 g) unsalted butter, softened; more for the pan
* 10-1/2 oz. (2-1/3 cups) ( 300 g) all-purpose flour; more for the pan
* 1-1/2 tsp. baking power
* 1/4 tsp. plus 1/8 tsp. table salt
* 1-3/4 cups ( 350 g) granulated sugar
* 2 tsp. finely grated lime zest
* 6 oz. ( 170 g) cream cheese, softened
* 4 large eggs plus 1 large egg yolk, at room temperature
* 2-1/2 cups room-temperature blueberries (about 13 oz.) ( 380 g), washed, drained on paper towels and dusted with 1 Tablespoon of flour
Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.
for the glaze:
4 oz. (1 cup)( 115 g) confectioners’ sugar
2 Tbs. ( 30 ml) fresh lime juice; more as needed
Directions:
Preheat your oven on 350 F Convection. Grease and flour a 12 cup Bundt pan.
Sift together the flour, salt and baking powder. Set aside.
In a kitchen machine with the paddle attachment mix together the butter and cream cheese until well combined. Add the sugar and lime zest. Mix for 4 minutes on medium speed. Add the eggs, one at a time and mix well after each addition. Turn the mixer on slow and add the flour mixture just until combined. Don’t over mix! Carefully fold in the floured blueberries by hand with a spatula. Place the dough into the prepared baking pan and bake on medium rack for 50 minutes or until a wooden skewer comes out clean.
Let cake cool for about 10 minutes before taking it out of the pan. Let cool completely.
Mix the powder sugar with the lime juice. The glaze should be thin enough to pour easily. May you need to add a little more powder sugar, I did. Set cake on a wire rack on top of a baking sheet. This will help you to catch the drippings. Drizzle the glaze evenly over the top and sides of the cake. Let it set before cutting the cake.
Enjoy!
Adapted from fine cooking.com.
Here are some pictures I would like to share with you from our recent trip to Berlin. The pictures have nothing in common with the Blueberry-Lime Bundt Cake, but I guessed you wouldn’t mind. I will be posting a dish prepared for us by my Berlin friend Katharina as soon as the weather turns a little colder. It just doesn’t fit right now.
Berlin is one of my favorite cities. I had seen this city divided by “The Wall” on a trip 30 years ago. Right after “The Wall” came down I was fortunate enough to work and live there part time for several years. Berlin has changed dramatically since then. On the one hand it is buzzing with energy, and offers a huge variety of culture and history. On the other hand Berlin offers lots of green space to relax and it gives you the feeling of visiting a small German village. I would highly recommend to any visitor to discover Berlin on bike. My kids and I had a blast with it. It gives you the opportunity to see this beautiful city much more detailed then just taking the U-Bahn around.
Many thanks to my friend Katharina for taking the time to show us around away from the beaten tourist path.
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| Our traveling home, here parked in Berlin, Mitte. |
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| Claerchen’s Ballhaus |
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| TV tower at Alexanderplatz |
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| Berlinerin dressed up and ready to shop. |
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| Nikolai church |
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| Post office bike |
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| Humboldt Box |
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| Railway station Friedrichsstrasse |
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| Bridge over the Spree |
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| Pregnant oyster |
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| Currywurst stand |
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| Memorial crosses to wall victims along the Spree |
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| Trabi safari |
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| Brandenburger Tor, Quadriga |
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| Parked bikes at Friedrichsstrasse |
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| Dom of the Reichstags building |
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| Remnants of “The Wall” |
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| Bell Tower, Tiergarten |
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| German Parlament, Bundestag, with the “fat chicken”. |
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| Equestrian statue of Friedrich Wilhelm IV by Calandrelli. |
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| Along the Spree. |
Tagged as:
blueberries,
bundt,
bundt cake,
travel
{ 19 comments… read them below or add one }
I have never been to Berlin, so thanks for the great photos. That cake looks pretty yummy too!
I've got to buy a bundt pan just to try this wonderful looking recipe. Thanks for posting the photos. Loved the tour. I especially like the photo of the Wall.
Bundts are my weakness and I thought I owned every design available. LOL! What a wonderful adventure–your photos were so inviting that I thought I was traveling with you. XOXO
Mmmmm! That looks divine! I just pulled your almond peach cake out of the oven and I'm waiting (not very patiently) for it to cool enough to slice. It smells heavenly in here! The photos from Berlin are awesome too. Thanks for sharing them!
What a beautiful cake! And great pictures too, I always love seeing pictures from all over the world, that is the wonderful thing about reading blogs
Lovely cake, especially with the little blue gems studded through it. Great photo's from your holiday too, looks like the weather stayed nice for you ;0)
Danke fürs Mitnehmen! In Berlin war ich noch nie, will aber jetzt mal hin.
Oh, this bundt cake looks fabulous! Wish I had some to go with my coffee right now. Love your photos of Berlin!
Wonderful photos. It has been a long time since I've been to Germany, but looking at your pictures brings back the sounds and smells to make them feel so recent again!
I enjoy admiring your pictures. Your cake and trip to Berlin are both great! Got to bookmark the cake recipe!
Great pics and impressions – especially the Wurstbude! I would highly recommend to any visitor to discover mostly every bigger city on bike. My girlfriend just came back from Dresden and did the same thing. I can imagine you enjoyed it.
And that cake! We still got some blueberries from last week where we went to one of those fields where you can pick them up yourself and pay by weight. Do you have something similar in th US? Places where you can harvest/pick up berries, apples, pears, cherries on fields and then pay by weight?
Hey Friend, love the cake and the shots! That bundt pan makes a really pretty design!
Ach, was wuerde ich jetzt fuer eine Currywurst geben.
My name is Veronica and I live in Sao Paulo, Brazil. I just LOVED this recipe! I tried it out last Sunday and it was a hit!
@Veronica: Thank you so much for baking the cake. I am very happy you liked it, too. You made my evening!
@Georg: In Dresden waren wir auch grad, aber mehr zu Fuss und mit der Strassenbahn unterwegs. Ja, bei manchen Farmen kann man selbst pfluecken, aber das ist hier bei uns in CO nicht so ueblich wie in D.
Of course your blueberrry-lime bundt cake looks delicious (as your baked goods always do). But I love the pictures you took of your trip. Call me crazy, but it never occurred to me that people would use "campers" in Europe. I learn something new every day.
Moin, vielen Dank Fur das Rezept. Ich habe es heute nachgebacken. Ich muß sagen, sehr saftig einfach lecker. Schau mal hier http://wittcami.wordpress.com/2011/08/18/saftige-heidelbeerkranz/
L.G. aus Hamburg, cami
I am thinking about making this cake and had a question about the amount of batter the recipe yields. I just purchased a bundt pan with this recipe in mind. I hope it turns out well!