Ingredients:
Cake
8 oz. unsalted butter, softened (more for pan)
10.5 oz. all-purpose flour (more for the pan)
1.5 tsp. baking powder
1/4 tsp. plus 1/8 tsp. salt
1.75 cup granulated sugar
2 tsp. finely grated lime zest
6 oz. cream cheese
4 large eggs plus 1 large egg yolk at room temp.
2.5 cups fresh blueberries at room temp. washed and dried
Glaze
1 cup confectioner's sugar
2 tblsp. fresh lime juice; more as needed
Directions
Position a rack in the center of the oven and preheat to 350 degrees. Butter and flour bundt pan.
Sift the flour, baking powder, and salt into a medium bowl. Put the sugar and lime zest in a food processor and pulse 20 times, or until the zest is in small pieces.
In mixer, beat butter and cream cheese until smooth. Add the sugar mixture and beat until light and fluffy (1-2 minutes). With the mixer running, add the whole eggs one at a time, mixing well after each addition. Stop the mixer twice and scrape down the sides. Beat the egg yolk into the mixture and reduce speed to low. Add flour mixture. Stop the mixer once to scrape down the sides. Beat until batter is smooth. Using a rubber spatula, gently fold in the blueberries.
Transfer batter into Bundt pan and place in over. Cook for 50-55 minutes until a wooden skewer comes clean when inserted. Set pan on wire rack to cool for 10 minutes. Invert pan on wire rack, remove from cake and let cool completely.
Whisk confectioner's sugar and lime juice into a 2 cup measuring cup and pour over the top of the cake. Let the glaze set fully before transferring to a cake plate.
