I had a bunch of blueberries to use up. They were on sale at the grocery store and looked fantastic so I couldn't pass them up. I also had several limes to use up and I figured since the lemon blueberry thing had been done so many times, why not do lime blueberry instead?
Once again I turned to the fantastic Barefoot Contessa/Smitten Kitchen Lemon Yogurt Anything cake. What a great recipe. I doubled the recipe, subbed lime for the lemon, made two 8 inch cakes and several cupcakes, and topped the whole thing with a lime cream cheese frosting. I was expecting it to be good, but I was blown away by what a great combination the whole thing was.
If you double the recipe below, I would recommend using two 9x2 pans for the layers -- unless you want a bunch of cupcakes too, in which case two 8x2 pans and a muffin tin.
1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
about 3 cups powdered sugar
one 8-oz package cream cheese
pinch of salt
juice and grated zest of 1 lime
milk as necessary for thinning
combine the sugar, cream cheese, salt, and lemon juice and zest in the bowl of a mixer. Mix until creamy and smooth, and add the milk only if you need to make the icing easy to spread.