1/2 cup unsalted butter, room temperature

1 1/2 cups flour, plus more for pan

1/2 tsp baking soda

1/2 tsp salt

1 1/3 cup sugar (divided)

3 eggs

1 cup sour cream

2 tsp lime zest

4 medium limes - juice of (1/3 cup + 4 tbsp; divided)

6 oz carton of blueberries

1 cup powdered sugar


  1. Preheat oven to 350 degrees.
  2. In a medium bowl sift together flour, salt, and baking soda.
  3. In a large bowl beat butter and 1 cup of sugar until light and fluffy. Beat in eggs one at a time, then add flour mixture and sour cream alternatively until completely combined.
  4. Add in lime juice and lime zest and beat until combined.
  5. Gently fold in blueberries.
  6. Prepare a 9"x5" loaf pan by rubbing the inside bottom and sides with butter then coating with a light dusting of flour to prevent the loaf from sticking.
  7. Spoon batter into prepared pan and bake till toothpick inserted in center comes out clean (60-65 minutes). Cover the cake with tinfoil halfway through baking to prevent the top of burning.
  8. Remove from oven and let sit in cake pan for 10 minutes before removing to cool on a wire rack.
  9. In the meanwhile prepare a simple lime syrup by adding 1/3 cup lime juice and 1/3 cup sugar to a small saucepan. Heat it until the sugar dissolves completely. Remove from heat and set aside.
  10. Using a toothpick, prick the top and sides of the warm cake several times. Using a pastry or silicone brush, brush the simple syrup all over the top and sides of the cake and let it soak up. Then do it again.
  11. Once the cake is cooled completely create a simple lime glaze by combining 2 tbsp of lime juice with 1 cup of powdered sugar. Whisk until smooth. It should thick, but pour-able. Add more lime juice to make it thinner, or more powdered sugar to make it thicker. Drizzle and brush over the top of the cooled cake.
  12. Cut into slices and Enjoy!

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