Blueberry Pound Cake Recipe

Grease your bundt pan with butter, then dust it evenly with flour, tapping out any excess. A non-stick spray works too, if that's easier.

In a large mixing bowl, beat the 1/2 cup butter and 1 cup caster sugar together until the mixture looks pale and fluffy.

Sift the 1 1/2 cups Hong Kong flour and 1 1/4 teaspoons salt together into a separate bowl and set it aside.

Stir in the 1 teaspoon vanilla extract until just combined.

Now, begin adding the flour mixture and 1 cup heavy whipping cream to the batter, alternating between them. Start with about 1/4 of the flour, mixing until just incorporated, then add about 1/3 of the cream, mixing again. Continue this pattern until all the flour and cream are mixed in, being careful not to overmix the batter.

In a small bowl, toss the 250 grams blueberries with 1 tablespoon of plain flour. This helps prevent them from sinking to the bottom of the cake. Gently fold the floured blueberries into the batter using a rubber spatula.

Pour the batter into your prepared bundt pan. Place the pan in a preheated oven set to 180 °C and bake for 40 minutes, or until a cake tester inserted into the center comes out clean.

Let the pound cake cool in its tin for 30 minutes before carefully removing it. Transfer the cake to a wire rack to cool completely before slicing.