There is a reason why Nik Sharma has risen to great acclaim. He’s just a brilliant Chef who brings a scientific approach not just to baking but also to cooking. I’ve been following his blog “A brown table” for a while now and have cooked and baked his recipes with, in my humble opinion, wonderful results. So when I saw this recipe and read his instructions, I knew it would be a hit. So much so, that I actually doubled the quantity and made his Blueberry Lime Pound cakes (that’s two of them) in my first attempt. I don’t usually do this unless I know it is from a trusted source. The recipe below is for one 9” loaf pan.

The only change to this recipe I made was out of necessity. I ran out of Kefir. Truth is I usually buy mango kefir so not sure I would have had plain kefir in the house anyway. But, I did use the equivalent in sour cream – full fat of course – I always have this in the house. Could have used plain yogurt as well, but to be honest, but I’m always about flavor and in my mind, sour cream would add a better flavor than yogurt.  In any event, his recipes are so fool proof that you can trust you will end up with great results and taste, just don’t deviate from the structure.

My wife described this as an “explosion of blueberry and lime” with every bite. I did use lime citrus sugar as I had some. If you don’t, before you make this, zest 2 limes into 4 or 5 cups of sugar, rub the moist zest into the sugar and you have lime citrus sugar (a great thing to have lots of in your cupboard, make with oranges and lemons as well). The process he has detailed in the recipe is methodical and precise, just what you’d expect from a Scientist turned Chef. He measures ingredients by weight – always the best way to go, and proper technique in putting the batter together – critical to get the intended end result. I followed his instructions to the “T” and suggest you do the same. A lot of the wording below is his, I’ve added my comments in italics.

This is a delightful cake, so easy to put together with brilliant taste results. The texture is not heavy, it’s light and airy. Make this cake and add it to your repertoire of cakes for occasions. You need nothing else with it, I did one with a glaze and another without. I’ll put his glaze and my glaze  instructions in the “suggestions” section following the recipe. Wash your hands, wear a mask or two, socialize responsibly within your bubble – there’s a lockdown happening, and above all, stay safe. As always – enjoy!

2 1/2 oz [70g] unsalted butter, cubed plus extra to grease the loaf pan
2 tsp lime zest – I zested 1 lime for this
1 cup plus 3 tbsp [170g] all-purpose flour
1 1/4 tsp baking powder
1/8 tsp fine sea salt
1 1/2 cups [210g] blueberries
3 large eggs at room temperature
1 cup [200g] sugar – I made and used lime citrus sugar
1/2 cup [120ml] unsweetened plain kefir – I used full fat sour cream

Preheat the oven to 325f
Butter a 9” loaf pan, and line with parchment leaving an overhang on either end
Coat the parchment surface with some melted butter/spray then sprinkle a couple of tablespoons of citrus sugar and swirl to spread onto the insides
Melt the 70g butter in a small saucepan or microwave, add the lime zest and stir – cover the dish while you get the other ingredients together
In a medium bowl, dry whisk the flour, baking powder, and salt – remove 2 tbsp of the flour mix and set aside
In another bowl, add the blueberries – squeeze half a lime over the berries and gently toss, just to just moisten them – there should be no juice in the bottom of the bowl, add the 2 tbsp of the flour mix and swirl to coat the blue berries – set aside
In the bowl of a stand mixer, using the paddle attachment, beat the eggs and sugar over medium speed until lightened, about 3 minutes – scrape the sides of the bowl down
Add the melted butter with the lime zest and beat on medium speed for 1 minute
Stop the mixer and scrape the sides of the bowl down, add the kefir (sour cream) and mix on medium
Stop the mixer and scrape the sides of the bowl down and add the dry flour mix, mix over low speed till there are no more visible flecks of flour, about 3 minutes
Stop the mixer, scrape the sides of the bowl down and fold in the blueberries with a spatula – I love his reminders to “scrape down the bowl” and the number of times you have to do it – note to myself for next time I bake
Transfer the batter to the prepared cake pan and bake in the preheated oven for 45 minutes – do not open the oven during this time
After 45 minutes, rotate the cake pan and continue to bake till the top turns golden brown and a knife or skewer comes out clean when inserted through the center, about 15 minutes more
Remove the pan from the oven and let the cake cool in the pan for 5 minutes
If you are adding a glaze, make it while the cake is out of the oven and still hot
Pour the glaze over the warm cake and let it cool completely – I let it cool and then spread the glaze on
You don’t actually need a glaze on this, it is absolutely wonderful on its own
Store in an airtight container in the fridge

Suggestions and/or changes
If you don’t have kefir, use yogurt or sour cream – full fat and plain
Nik Sharma’s glaze -3/4 cup [90g] confectioner’s sugar, 2 tbsp plain unsweetened kefir, 2 tsp fresh lime juice, 2 tsp fresh lime zest – mix well
My glaze – 2 tbsp sour cream, 2 tbsp buttermilk, ½ tsp lime juice and a 3+/- tbsp icing sugar – not too sweet, just delightful, make it “spready”
Don’t skimp on the blueberries or lime – great combination of tastes
Amp up the taste of the lime by processing the sugar with fresh kaffir lime leaves, just remove the stems from the leaves before whizzing
There is no vanilla extract in this cake, keep it that way to let the taste of the lime come through