Enjoy this moist and tender blueberry lime loaf with cream cheese frosting. It's packed with juicy blueberries, zesty lime flavors, and has a refreshing layer of cream cheese frosting.
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🍋An odd pairing that works!
I love lemon in recipes (fudgy lemon brownies, lemon pound cake loaf, lemon lovers trifle), and while lemon and blueberries go so well together, so does lime and blueberries. Lime is part of the same citrus family that lemons come from, and they are great in baking - see my key lime pie recipe!
This blueberry lime loaf with cream cheese frosting is so simple to make and can be made without the frosting. Although the tanginess of the cream cheese frosting mixes so well with the sweet loaf!
Do you want more loaf recipes!?! Try my triple chocolate pecan loaf, banana bread, or lemon pound cake loaf!
🥘Ingredients
Ingredient notes
- Unsalted butter - Salted butter can be substituted. Remove the extra salt addition in the recipe.
- Limes - Use fresh limes. The taste will be better and you need the zest of the limes.
- Cream cheese - Block cream cheese is meant for baking. Use this instead of the spreadable cream cheese.
- Sour cream - I used full fat sour cream in this recipe. You can use a lesser fat sour cream, but don't go too light. The loaf won't taste as rich.
🔪Instructions
To make the loaf, whisk flour, baking powder, and salt together in a medium bowl. Set that aside, and then cream butter and sugar together in a large bowl until well combined and smooth. Mix for at least 3 minutes. Don't skimp on the creaming time!
Add sour cream, lime zest and juice, and whisk until combined. Add eggs one at a time and mix well after each addition. Mix dry ingredients into the wet ingredients and mix until just combined.
Place blueberries in a small bowl with 1 tablespoon of flour and stir until blueberries have been coated with flour. Gently fold blueberries into loaf batter and then pour the batter into a greased and lined 9"x5" loaf pan.
Bake for 55-65 minutes at 350°F (180°C), or until a toothpick inserted into the center of the loaf comes out clean. Let loaf cool in it's pan for 30 minutes. Run a knife between the loaf and the pan, all the way around the loaf. Turn out onto a wire rack and let cool completely.
To make the cream cheese frosting, whisk cream cheese and butter together in a medium bowl until well combined. Make sure there are no lumps. Add powdered sugar and vanilla, and mix until well combined.
Spread frosting over cooled loaf. Loaf can stay at room temperature for about 8 hours. After that, as with anything with cream cheese frosting, it needs to be stored in the refrigerator for up to 5 days.
For more step-by-step photos and instructions, see the web story for Blueberry Lime Loaf!
✔️Expert tips
- Make sure your butter, sour cream, eggs, and cream cheese are all at room temperature before starting this recipe.
- I recommend using fresh blueberries with this recipe. Frozen blueberries can be used, but make sure to fully thaw them before starting this recipe.
- Make sure you dust the blueberries with a bit of flour. This keeps the blueberries from sinking to the bottom of the loaf.
- The frosting is optional but I so recommend it!
💭FAQs
Wrap unfrosted loaf in plastic wrap and then store in a freezer bag. Freeze for up to three months. That at room temperature overnight.
Anything with cream cheese frosting has to be stored in the refrigerator. Cream cheese is fine at room temperature for about 8 hours, and then it spoils after that.
🔖Related recipes
📋 Recipe
Blueberry Lime Loaf with Cream Cheese Frosting
Equipment
- one 9x5" loaf pan
Ingredients
Blueberry Lime Loaf
- 1½ cups all purpose flour + more for dusting blueberries
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- ⅔ 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
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Blueberry Lime Loaf
- Preheat oven to 350°F (180°C). Grease and line the bottom of a 9"x5" loaf pan with parchment paper.
- In a medium bowl, whisk flour, baking powder, and salt together.
- In a large bowl, cream butter and sugar together until well combined and smooth. Mix for at least 3 minutes.
- Add sour cream, lime zest and juice, and whisk until combined. Add eggs one at a time and mix well after each addition.
- Mix dry ingredients into the wet ingredients and mix until just combined. Place blueberries in a small bowl with 1 tablespoon of flour and stir until blueberries have been coated with flour.
- Gently fold blueberries into loaf batter and then pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let loaf cool in it's pan for 30 minutes. Run a knife between the loaf and the pan, all the way around the loaf. Turn out onto a wire rack and let cool completely.
Cream Cheese Frosting
- In a medium bowl, whisk cream cheese and butter together until well combined. Make sure there are no lumps. Add powdered sugar and vanilla, and mix until well combined.
- Spread frosting over cooled loaf. Loaf can stay at room temperature for about 8 hours. After that, it needs to be stored in the refrigerator for up to 5 days.
Notes
- Make sure your butter, sour cream, eggs, and cream cheese are all at room temperature before starting this recipe.
- I recommend using fresh blueberries with this recipe. Frozen blueberries can be used, but make sure to fully thaw them before starting this recipe.
- Make sure you dust the blueberries with a bit of flour. This keeps the blueberries from sinking to the bottom of the loaf.
- The frosting is optional but I so recommend it!
Did you try this recipe? Comment below to let me know ☺️