Blueberry Lime Cake

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


Preheat the oven to 350. Position a rack in the center of the oven. Grease and dust with flour an 8-by 8-inch square pan.

In a medium bowl, whisk the flour, baking powder and salt together. Set aside.

In a large bowl, combine the sugar, lime zest and vanilla extract together until the sugar is moist and fragrant. Whisk in the eggs until blended, then whisk in the cream.

Combine the dry ingredients in another medium bowl. Add the dry ingredients to the wet ingredients and stir with a whisk until the batter is smooth. Fold in the melted butter. Stir until the batter is smooth and thick.

Spread about 1/3 of the batter on the bottom of the prepared baking pan. Fold in all but a handful of the blueberries to the remaining batter left in the bowl. Add remaining 2/3 of the batter, then the remaining handful of blueberries.

Place the baking dish on a cookie tray to allow for more even baking. Bake 50 to 60 minutes at 350, or until a knife inserted into the center of the cake comes out clean. Once baked, transfer the cake in the pan, to a wire rack to cool for 5 minutes. Remove the cake from the pan and place right side up on the rack. Cool completely before serving.

Serve with lime zest whipped cream.