Blueberry Lime Loaf Cake
I made this pound cake for a summer potluck in July. I used the lemon yogurt pound cake recipe from one of my favorite cookbooks, Ina Garten’s Barefoot Contessa at Home, but substituted lime for the lemon and added fresh blueberries. It was mighty tasty and was scarfed down quickly. If you need to make something for summer’s last hurrah, this sweet-tart cake would be one to take.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 cup Plain Yogurt
- 1-⅓ cup Sugar, Divided
- 3 whole Extra Large Eggs
- 2 teaspoons Grated Lime Zest
- ½ teaspoons Vanilla Bean Paste
- ½ cups Vegetable Oil
- 1 cup Fresh Blueberries, Washed And Dried
- ⅓ cups Freshly Squeezed Lime Juice
- 1 cup FOR THE GLAZE:
- 2 Tablespoons Confectioners Sugar