Blueberry-Lime Loaf - Recipe from Scratch

      Covered with a layer of magenta frosting, this blend of quick bread and cake is full of flavor from the first slice to the last. Lime offers a sharper, more intense acidity compared to lemon, which complements the sweet, juicy blueberries perfectly without overpowering them.

      **Yields:** 1 (8½x4½-inch) loaf

      **Ingredients:**

      - 1⅓ cups (267 grams) granulated sugar

      - 3 large eggs (150 grams), at room temperature

      - 2½ teaspoons (5 grams) lime zest

      - ⅔ cup (149 grams) vegetable oil

      - ½ cup (120 grams) sour cream, at room temperature

      - 1 teaspoon (4 grams) vanilla extract

      - 2½ cups (313 grams) plus 1 tablespoon (8 grams) all-purpose flour, separated

      - 2 teaspoons (10 grams) baking powder

      - 1 teaspoon (3 grams) kosher salt

      - 6 ounces (170 grams) fresh blueberries, separated

      - Blueberry-Lime Buttercream (recipe below)

      - Garnish: fresh blueberries

      **Instructions:**

      1. Preheat the oven to 350°F (180°C). Coat an 8½x4½-inch loaf pan with baking spray containing flour, and line it with parchment paper, allowing extra to hang over the edges.

      

      2. In a large bowl, whisk together the sugar, eggs, and lime zest until light and fluffy, about 2 minutes. Mix in the oil, sour cream, and vanilla until well blended.

      

      3. In a medium bowl, combine 2½ cups (313 grams) of flour, baking powder, and salt. In a small bowl, toss the 4 ounces (113 grams) of blueberries with the remaining 1 tablespoon (8 grams) of flour until they are well coated.

      

      4. In another small bowl, mash the remaining 2 ounces (57 grams) of blueberries with a fork. Using a rubber spatula, gently fold the flour mixture into the sugar mixture until just combined. Then, fold in all the blueberries. Spoon the batter into the prepared pan, smoothing the top with a small offset spatula.

      

      5. Bake for 40 minutes. Cover loosely with foil, and continue baking until a wooden pick inserted in the center comes out clean, 35 to 45 minutes longer. Let cool in the pan for 10 minutes. Use the excess parchment as handles to lift the loaf from the pan, and cool completely on a wire rack.

      

      6. Spread the Blueberry-Lime Buttercream over the loaf. Garnish with blueberries, if desired. Store in an airtight container for up to 3 days.

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      **Blueberry-Lime Buttercream**

      **Yields:** About 1 cup

      **Ingredients:**

      - ⅓ cup (49 grams) fresh blueberries

      - 1 tablespoon (15 grams) plus 1 teaspoon (5 grams) fresh lime juice, separated

      - ⅓ cup (75 grams) unsalted butter, softened

      - ⅛ teaspoon kosher salt

      - 1⅓ cups (160 grams) confectioners’ sugar

      **Instructions:**

      1. In a small saucepan, bring the blueberries and 1 tablespoon (15 grams) of lime juice to a boil over medium heat; cook until the blueberries start to burst and release their juices, about 5 minutes. Lower the heat and simmer until the blueberries can be easily mashed with a rubber spatula, about 2 minutes.

      

      2. Strain the blueberries through a fine-mesh sieve into a small bowl, pressing them with a spatula to extract the liquid. Discard the solids and allow the liquid to cool completely.

      

      3. In a small bowl, mix 1½ tablespoons (22 grams) of the cooled blueberry sauce with the remaining 1 teaspoon (5 grams) of lime juice.

      

      4. In a medium bowl, beat the butter and salt with a hand mixer at medium speed until creamy, about 1 minute, pausing to scrape the sides of the bowl. With the mixer on low, gradually add the confectioners’ sugar, alternately with the blueberry mixture, beginning and ending with the sugar, mixing just until combined after each addition. Scrape the mixer and sides of the bowl, then beat at medium speed until fluffy, about 1 minute. Use immediately.

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