Blueberry Pound Cake

4 steps · 45 min total

1. 01

   Prepare Pan, Cream Butter and Sugar

   Prepare your bundt pan by greasing it with butter and dusting it evenly with flour, tapping out any excess. If you prefer, a non-stick spray works just as well.

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

2. 02

   Add Eggs

   Add the 2 eggs to the creamed butter and sugar mixture, one at a time. Mix well after each addition before incorporating the next egg.
3. 03

   Alternate Flour and Cream, Fold in Blueberries

   Stir in the 1 teaspoon vanilla extract, mixing 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, mix 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.

   In a small bowl, toss the 250 grams blueberries with 1 tablespoon of plain flour. Gently fold the floured blueberries into the batter using a rubber spatula.

4. 04

   Bake and Cool

   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.