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Blueberry Lime Loaf with Cream Cheese Frosting featuring zesty lime-infused sugar and a thick, citrus glaze.

Blueberry Lime Loaf With Cream Cheese Frosting

Rebecca Blumer
Experience the perfect blend of citrus and sweetness with this moist Blueberry Lime Loaf. Featuring a tender crumb and a tangy cream cheese frosting, it's a bakery-quality treat made easy.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 315 kcal

Equipment

  • 9×5-inch Loaf Pan
  • Parchment Paper
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Wire cooling rack

Ingredients
 

Blueberry Lime Loaf:

  • 1 1/2 cups all purpose flour + more for dusting blueberries
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 2/3 cup granulated sugar
  • 1 cup sour cream room temperature
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 2 large eggs room temperature
  • 1 cup fresh blueberries

Cream Cheese Frosting:

  • 2 ounces cream cheese room temperature
  • 1 tablespoon salted butter
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

Prep the Pan and Dry Mix

  • Heat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan well, then line the bottom with parchment paper to ensure easy release.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended.

Build the Batter

  • In a large bowl, rub the granulated sugar and lime zest together with your fingertips until the mixture is fragrant and looks like damp sand. Add the room temperature unsalted butter and cream together for 3 minutes until pale and fluffy.
  • Whisk in the sour cream and lime juice. Add the eggs one at a time, mixing well after each addition to keep the batter smooth and emulsified.
  • Fold in the dry ingredients just until no streaks remain. In a separate small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.

Bake and Cool

  • Spoon the batter into the loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaf rest in the pan for 30 minutes. Carefully turn it out onto a wire rack and allow it to cool completely before frosting.

Finish with the Frosting

  • Whisk the room temperature cream cheese and butter until smooth. Mix in the powdered sugar, vanilla extract, and a splash of lime juice until creamy.
  • Spread the frosting evenly over the cooled loaf. Garnish with extra zest or berries if desired.

Notes

Pro Tip: For the best rise and texture, ensure your eggs, sour cream, and butter are all at room temperature before you start mixing.
Baking Secret: If the loaf is browning too quickly in the oven, loosely tent it with aluminum foil during the last 15 minutes of baking.
Storage: Because of the cream cheese frosting, this loaf should be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 315kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 62mgSodium: 145mgPotassium: 115mgFiber: 1gSugar: 26gVitamin A: 480IUVitamin C: 2mgCalcium: 45mgIron: 1.2mg
Keyword Blueberry Lime Loaf, cream cheese frosting, Summer Baking
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