Best Custom made Blueberry Lime Pound Cake with Cream Cheddar Frosting! ❤️

😍 😍 😍

Fixings

1 1/4 cups regular flour

1 teaspoon baking powder

1/4 teaspoon salt

1 stick (1/2 cup) unsalted margarine, room temperature

4 oz cream cheddar, room temperature

2/3 cup granulated sugar

2 enormous eggs

1 tablespoon vanilla concentrate

2 tablespoons lime zing

1 cup new blueberries

Cream Cheddar Icing

4 oz cream cheddar, room temperature

4 tablespoons unsalted margarine, room temperature

1 1/2 cups powdered sugar

1 teaspoon vanilla concentrate

Guidelines

Preheat broiler to 350°F. Margarine a 9 x 5 portion dish. Line the lower part of the container with material paper and spread the material paper too. Put away.

In a medium bowl, whisk together flour, baking powder and salt. Put away.

In stand blender, beat together cream cheddar, margarine and sugar until light and cushy, around 2 minutes. Add eggs each in turn, throughly blending each time. Add vanilla concentrate and lime zing, blending until consolidated.

Pour flour combination over the hitter blend. Utilizing an enormous elastic spatula, tenderly overlap in the flour until it's totally blended in and there are no pockets of dry flour. Ultimately, tenderly crease in the blueberries.

Move hitter to arranged baking portion skillet. Prepare for 55-65 minutes, or until toothpick embedded in the middle confesses all. Let sit until cool, no less than 30 minutes and afterward eliminate from skillet.

In a stand blender or enormous bowl, cream spread and cream cheddar until smooth. Add confectioners' sugar and beat on low speed until joined, then on high until icing is smooth. Beat in vanilla concentrate.

Cautiously ice on top of the cooled poundcake and store in refrigerator until prepared to serve.