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Ingredients

• 8 ounces  (1 cup) unsalted butter, softened; more for the pan
• 10-1/2 ounces  (2-1/3 cups) all-purpose flour; more for the pan
• 1-1/2 teaspoons  baking power
• 1/4 teaspoon  plus 1/8 teaspoon table salt
• 1-3/4 cups  granulated sugar
• 2 teaspoons  finely grated lime zest
• 6 ounces  cream cheese, softened
• 4 large  eggs plus 1 large egg yolk, at room temperature
• 2-1/2 cups  room-temperature blueberries (about 13 ounces), washed and drained on paper towels
• 4 ounces  (1 cup) confectioners' sugar
• 2 tablespoons  fresh lime juice; more as needed

Description

Lime Zest And A Tangy Lime-juice Glaze Add Zip To The Sweet Summer Flavor Of Fresh Blueberries In This Moist, Tender Pound Cake. The Cream Cheese Is An Unusual Ingredient For Pound Cake, But It Lends The Typically Springy Crumb An Exceptional Richness And

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