I was a bit hesitant to take this to a party this weekend, as I modified the original recipe a huge amount (among other things, I halved it and made it not vegan). And it’s not like you can take a bite of a sheet cake to find out if it’s good or not! Luckily, it was and I didn’t have to take any leftovers home. Even my husband, who whined “I don’t like liiiiiime,” ate a piece of this one.
The original recipe also called for raspberries, we got a box of Texas organic blueberries in our Greenling delivery this week so I used those instead. I’ve used the blueberry-lime flavor combination once before when I made blueberry-lime frozen yogurt and it turned out wonderfully, so I was reasonably sure that even if the consistency didn’t turn out right, the flavors would be spot on.
Inspired by BitterSweet
For the cake:
- 3/8 c. (6 Tbsp.) skim milk
- Zest from 1 lime
- Juice from 1/2 lime
- 1/4 c. canola oil
- 2 Tbsp. cream cheese
- 1/2 tsp. vanilla
- 1-3/8 c. (1 c. + 6 Tbsp.) all-purpose flour
- 3/4 c. granulated sugar
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 c. fresh blueberries
For the glaze:
- 1 c. confectioner’s sugar
- Juice from 1 lime
- Water, if needed
- Combine the milk, lime zest and lime juice in a small bowl and let sit for ~5 minutes, allowing it to curdle.
- Add the oil, cream cheese and vanilla to the milk mixture, stirring until smooth.
- In a separate bowl, combine the flour, sugar, baking powder, baking soda and salt.
- Wash the blueberries and with the berries still damp, add them to the flour mixture and toss to coat (this will ensure that they don’t fall to the bottom of the cake).
- Gradually add the milk mixture to the flour mixture, stirring continuously to combine.
- Pour the batter into the prepared pan and bake for ~25 minutes.
- While the cake is baking, whisk the confectioner’s sugar and the lime juice together in a small bowl to make the glaze. If more liquid is needed, add a bit more lime juice or water (if you don’t want it to be as “lime-y”).
- After the cake is cooled, drizzle the glaze over the top of the cake before serving.
Thanks to Amy of Skinny Food by Amy for the tip about coating blueberries in flour to prevent them from sinking!
This cake is quite moist and has a lovely chewy texture, which really surprised me. I hesitated at first to sub the silken tofu with cream cheese, but it was a fine choice in the end. The recipe uses just enough lime with just enough berries so that the sour flavor of the lime doesn’t overwhelm the cake, even with the glaze. It’s pretty sweet though; next time, I will cut the amount of sugar back to 1/2 c. The sweetness is probably a function of the fact that my blueberries were fairly ripe; if yours are less so, you might want to keep the whole 3/4 c.
Our friends weren’t the only ones who enjoyed the cake:
“Where did my piece go?”
“Buster!! You ate my cake!”