Lime Pound Cake with Homemade Blueberry Compote

Ahh yes, the saga continues…blueberries!  They were on sale and I purchased some more…a lot more!!  My kids were like “Mom!  What’s with all the blueberries”, apart from my 7 year old son who absolutely loves them.  He was like “yeah Mom, more blueberries!!”  Anyway, I love summer and all that comes with it, the sun, the beach, the flowers and oh yeah the fruits!!  Bought some cherries this week as well 🙂

So the blueberries sat here a little longer than I wanted so I had to do something with them.  As a rule in my house we don’t typically have dessert any other day except Sunday (the leftovers, if any, are usually finished on Monday).  So I created a recipe for Sunday dessert.  It has lime and blueberries, a great combination!

Lime pound cake on floral plate with blueberry comopte placed on top of cake to one side

Lime Pound Cake with Homemade Blueberry Compote

  • Servings: 10-12
  • Difficulty: Easy
  • Print

Ingredients:                                                           Rectangular loaf cake with white drizzle on top and down the sides.

  • 2/3 cup of butter
  • 1 1/2 cups of sugar
  • 2 eggs
  • 2 cups of sifted flour
  • 3/4 tsp of baking powder
  • 3/4 tsp of salt
  • 1 tbsp of lime zest*
  • 2/3 cup of milk
  • 1 tsp of vanilla

*You will need 2 limes.

Blueberry Compote:

  • 2 cups of blueberries
  • 1 cup of sugar
  • 1 tbsp of lime juice

Drizzle topping:

  • 1/4 cup of powdered sugar
  • 2 tsps of lime juice (add more or less to get your desired consistency, slightly runny)

Directions:

  1. Wash both limes and zest.  Cut limes in half and use a reamer to extract the juice (place a bowl with a sieve on top to trap seeds and pulp).  Set aside juice and zest.
  2. Cream butter and sugar in a large bowl until light and fluffy.  Add eggs one at a time to the bowl beating well after each one.
  3. Sift together the flour, baking powder,salt and zest.  Add the vanilla to the milk.
  4. Add flour mixture to butter/sugar mixture and mix ,continue while alternating with vanilla/milk mixture 2 more times (3 x total).  Do not overmix.
  5. Be sure to clean off your mixers beaters back into the batter as they will have quite a bit of the zest on them!
  6. Pour batter into a greased and floured loaf pan.  Bake at 325° for 60 mins to 75 mins or until toothpick inserted comes out clean.
  7. Remove from oven and let cool 20 mins.  Remove from pan.

Blueberry Compote:

  1. Place blueberries in a medium saucepan.  Add sugar and lime juice.
  2. Put pan on medium high heat, stirring often.
  3. Reduce heat when mixture starts to boil.
  4. Continue on low simmer until mixture starts to stick to side of pan.
  5. Remove from heat and cover until ready to serve.

Drizzle:

  1. Mix powdered sugar and lime juice together adding more lime juice if necessary to get a slightly runny consistency.  Drizzle with a spoon on cooled cake.

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