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1
Position oven rack in center of oven and heat oven to 350 degrees.
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2
Butter and flour a 12 cup bundt pan.
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3
Sift flour, baking powder, 1/4 teaspoons and 1/8 tsp of salt into a medium bowl.
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4
Put sugar and lime zest in a food processor and pulse 20 times, or until zest is in small pieces.
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5
With a stand mixer fitted with paddle attachment, beat butter and cream cheese in large bowl on medium speed until smooth, about 1 minute.
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6
Add the sugar mixture and beat on medium until light and fluffy, about 1-2 minutes.
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7
With mixer running, add the whole eggs, one at a time, mixing well after each addition and stopping mixer to scrape the bowl twice.
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8
Beat in the egg yolk.
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9
Reduce mixer speed to low and slowly add flour mixture.
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10
Stop the mixer one last time to scrape the bowl and then beat at medium speed until batter is smooth and light, about 20 seconds.
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11
With a rubber spatula, gently fold blueberries into batter.
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12
Transfer batter to prepared bundt pan, spreading evenly with spatula.
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13
Run a knife through batter or top pan lightly against counter to eliminate any air pockets.
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14
Bake until a wooden skewer inserted i middle of cake comes out clean, 50-55 minutes.
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15
Set pan on a wire rack to cool for 10 minutes and then invert onto the rack, remove the pan, and let cake cool completely.
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16
In a spouted measuring cup or bowl, whisk the powdered sugar and lime juice together until smooth.
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17
he glaze should be thin enough to pour.
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18
If not, add more lime juice, a teaspoons a time.
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19
Put a baking sheet under the rack to catch drips and drizzle the glaze over the top and sides of cake.
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20
Let the glaze set fully before transferring to cake plate and serving.
