![\"Blueberry-Lime](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2026\/06\/Blueberryloaf6091SWS-696x1044.jpg\" "\\"Blueberryloaf6091SWS\\"\/")
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Topped with a swath of magenta frosting, this quick bread-meets-cake is bursting with flavor from first slice to last. Lime has a sharper, more intense acidity than lemon, which pairs beautifully with the sweet, juicy blueberries without overpowering them.<\/p>\n
Blueberry-Lime Loaf<\/h2>\n
Makes 1 (8\u00bdx4\u00bd-inch) loaf<\/span><\/p>\n Preheat oven to 350\u00b0F (180\u00b0C). Spray an 8\u00bdx4\u00bd-inch loaf pan with baking spray with flour; line pan with parchment paper, letting excess extend over all sides of pan.<\/p>\n<\/li>\n In a large bowl, whisk together sugar, eggs, and lime zest until light and fluffy, about 2 minutes. Stir in oil, sour cream, and vanilla until well combined.<\/p>\n<\/li>\n In medium bowl, whisk together 2\u00bd cups (313 grams) flour, baking powder, and salt.<\/p>\n<\/li>\n In a small bowl, toss together 4 ounces (113 grams) blueberries and remaining 1 tablespoon (8 grams) flour until blueberries are well coated.<\/p>\n<\/li>\n In another small bowl, mash remaining 2 ounces (57 grams) blueberries with a fork.<\/p>\n<\/li>\n Using a rubber spatula, fold flour mixture into sugar mixture until just until combined. Fold in all blueberries. Spoon batter into prepared pan, and spread smooth with a small offset spatula.<\/p>\n<\/li>\n Bake for 40 minutes. Loosely cover with foil, and bake until a wooden pick inserted in center comes out clean, 35 to 45 minutes more. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.<\/p>\n<\/li>\n Spread Blueberry-Lime Buttercream onto loaf. Garnish with blueberries, if desired. Store in airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Makes about 1 cup<\/span><\/p>\n In a small saucepan, bring blueberries and 1 tablespoon (15 grams) lime juice to a boil over medium heat; cook until blueberries begin to burst and release their juices, about 5 minutes. Reduce heat, and simmer until blueberries can be easily crushed with a rubber spatula, about 2 minutes.<\/p>\n<\/li>\n Strain blueberries through a fine-mesh sieve into a small bowl, using a spatula to press down on blueberries to release liquid. Discard solids. Let liquid cool completely.<\/p>\n<\/li>\n In a small bowl, stir together 1\u00bd tablespoons (22 grams) cooled blueberry sauce and remaining 1 teaspoon (5 grams) lime juice.<\/p>\n<\/li>\n In a medium bowl, beat butter and salt with a hand mixer at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners\u2019 sugar alternately with blueberry mixture, beginning and ending with confectioners\u2019 sugar, beating just until combined after each addition. Scrape mixer attachment and bottom and sides of bowl. Beat at medium speed until fluffy, about 1 minute. Use immediately.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n
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Blueberry-Lime Buttercream<\/h2>\n
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