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Blueberry Pound Cake

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Ingredients

Adjust Servings:
125 grams Unsalted butter melted and cooled
180 grams All-purpose flour
1 1/4 teaspoons Baking powder
1/4 teaspoon Salt
240 grams Sugar
1/2 teaspoon Ground cinnamon
2 teaspoons Lemon zest
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
3 Large eggs
80 ml Heavy cream
280 grams Fresh blueberries
Cherry or orange chunks additional - for multi flavored

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Blueberry Pound Cake

Features:
  • Desserts & Cookies
Cuisine:

Pound cake is something we love to eat. To make it different and combined with some fruits, the idea of blueberry pound cake came into the picture. Tender, rich and buttery is the main key point of a pound cake.

  • 1 hour 20 minutes
  • Serves 8
  • Medium

Ingredients

Directions

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Pound cake is something we love to eat. To make it different and combined with some fruits, the idea of blueberry pound cake came into the picture. Tender, rich and buttery is the main key point of a pound cake. Missing one of that – it’ll surly create some sort of feeling like losing something :p

The moist and tender will make the cake lasts longer.

  • Melted butter:  Swapping the softened butter for melted means the flour is coated with fat. This keeps water from mixing with the flour. When water and flour mix, gluten forms. So by preventing this, the cake turns out to be a bit more moist and tender.
  • Cinnamon, lemon zest, vanilla and almond extract: The batter for this blueberry cake has a bit of warmth from cinnamon and a little lift from lemon. The vanilla and almond extracts combine to make the cake taste like it stepped right out of a fancy bakery.
  • Three large eggs: Eggs play an important role in cakes. Most importantly, they add structure and moisture. Three large eggs give the blueberry cake a tight-knit, tender and moist texture.
  • Heavy cream: The added fat in heavy cream is one more step in making this cake flavorful, moist and tender.

To minimize all the blueberries sinking to the bottom of the cake (some will anyway), we add plain batter without any blueberries added to the bottom of the baking pan first. Then we combine the blueberries with the remaining batter and spread on top of the first blueberry-free layer.

Steps

1
Done

Center a rack in the oven and heat to 350 degrees F. Butter and flour an 8-by 8-inch square pan. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other (this helps even baking).

2
Done

In a medium bowl, whisk the flour, baking powder and salt together, set aside.

3
Done

In a large bowl, rub the sugar, cinnamon, lemon zest, vanilla and almond extract together until the sugar is moist and fragrant. (We use our fingers to rub aromatics into the sugar.) Whisk in the eggs until blended then whisk in the cream.

4
Done

Switch to a large rubber spatula. Add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Fold in the melted butter in 2 parts. The batter will be smooth and thick.

5
Done

BAKE CAKE

Spread about 1/3 of the batter in the bottom of the prepared baking pan. Fold in all but a handful of the blueberries to the remaining batter left in the bowl.

6
Done

Layer the blueberry-batter mixture on top of the batter already in the baking pan. Smooth the top then scatter remaining blueberries over the batter.

7
Done

Bake 50 to 60 minutes, or until a knife inserted into the center of the cake comes out clean. When baked, transfer the cake, in the pan, to a wire rack to cool for 5 minutes. Unmold the cake and place right side up on the rack. Cool completely before serving.

8
Done

Tips

Make-ahead and Storing: Bake the cake as directed and cool completely. Wrap the unfrosted cake tightly with plastic wrap or place into a resealable plastic bag. Keep at room temperature up to 5 days. If you have added whipped cream to the cake, cover with plastic wrap and refrigerate.

9
Done

Freezing the Cake: Bake the cake as directed and cool completely. Add to a baking sheet and freeze (uncovered) until hard, about 4 hours. When frozen, wrap tightly with plastic wrap then wrap again with foil. Freeze.

10
Done

Using Frozen Blueberries: You can use thawed and drained frozen blueberries for this recipe. To prevent the batter from turning greenish blue, try rinsing the thawed blueberries with water then patting dry.

John [Admin/Founder]

Founder of makan-makan.club, makanan.club

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