Melinda Marshall was one of my all-time favorite students at Comanche High School. Together we tore up the history of American literature, as we picked apart all of the factors that went into the conception of a literature in this country. She was just one of those kids…the ones that brighten the day just by being in the day. We all know someone like that, don’t we?
Today, Melinda is Melinda Clark, and she hasn’t been a high school student in more years than either of us wants to remember. She is, however, a teacher with her own special students. Today she shared with me her blueberry lime pound cake recipe, and she still makes me smile.
Ingredients For The Cake
1 cup butter, softened
2-1/3 cups all-purpose flour
1-1/2 tsp. baking power
1/3 teaspoon salt
1-3/4 cups granulated sugar
2 Teaspoons or more Lime Zest
6 oz. cream cheese, softened
4 large eggs plus 1 large egg yolk, at room temperature
2-1/2 cups room-temperature blueberries, washed and drained *
*Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly. I like to toss the blueberries in a little flour. It keeps them from sinking to the bottom of the cake.
With rack in the center of the oven heat the oven to 350°. Oil and flour a 12-cup Bundt pan.
1. Mix flour, baking powder, and salt into a medium bowl.
2. Beat the butter and cream cheese in a large bowl on medium speed until smooth.
3. Add the sugar and lime zest and beat on medium until light and fluffy.
4. With the mixer still running, add the whole eggs one at a time, mixing well after each addition Scraping bowl a couple times.
5. Reduce the mixer speed to low and slowly add the flour mixture. Beat at medium speed until the batter is smooth and light.
6. With a rubber spatula, gently fold the blueberries into the batter.
7. Transfer the batter to the prepared pan, spreading it evenly with the spatula. Run a knife through the batter to eliminate any air pockets.
8. Bake until a wooden skewer inserted in the center comes out clean, 50 to 55 minutes. Set the pan on a wire rack to cool for 10 minutes and then invert onto the rack, remove the pan, and let cool completely.
9. Invert onto cake plate.
Ingredients For The Glaze
1 Cup Powdered Sugar
2 Tablespoons Fresh Lime Juice, more as needed
1. Stir sifted sugar and lime juice together until you have the texture you prefer.
2. Drizzle the glaze over the top and sides of the cake.
3. Let the glaze set fully before transferring to a cake plate and serving.
(I prefer to use ½ the glaze before the cake is inverted and the other ½ once I invert the cake.)