Blueberries Pound Cake
@under_baked Blueberries Pound Cake Soft, moist, not too sweet – lemony blueberries pound cake is on demand! Although delicious, I am going to work a bit more on this recipe before I publish it because the cake didn’t visually turn out exactly as I was expecting. Keep your eyes peeled for a revision ☺️ . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cakesoftiktok #cottagecorebaking #caketoks #blueberrypoundcake
♬ ladyfingers – chop
A classic and easy to prepare blueberries pound cake recipe. Soft, buttery, moist and fruity. Great for the summer days!
First published:
Last modified:
Blueberries Pound Cake:
Equipment:
- Loaf pan sized: 15cm (l) x 5cm (h) x 8cm (w)
Recipe: A single loaf cake, 15 cm (l)
For the cake:
| Ingredient | Amount (g / units) |
| Cake Flour | 70g |
| Almond Meal | 25g |
| Baking Powder | 1 tsp |
| Softened Unsalted Butter (Room Temperature) | 70g |
| White Granulated Sugar | 60g |
| Salt | 1/8 tsp |
| Eggs | 60g |
| Heavy Cream (38%) | 25g |
| Lemon Juice | 7g |
| Blueberries (Fresh, or Frozen but unthawed) | 45g |
For the crumble:
| Ingredient | Amount (g / units) |
| All Purpose Flour | 20g |
| Cold Unsalted Butter | 10g |
| White Granulated Sugar | 10g |
| Almond Meal | 10g |
Cake preparation and assembly instructions:
For the crumble:
In a food processor (or with your hands), add all the ingredients and pulse together until the mixture looks like small peas. Using your hands, pinch the small peas to medium sized dough chunks. Set to the side until use.
For the cake:
- Line the baking pan with parchment paper.
- Preheat your oven to 160C (fan mode on), placing a baking rack at the lowest shelf inside your oven.
- In a bowl, using a handheld electric mixer or a standing mixer fitted with the paddle attachment, cream together the butter, sugar, salt and vanilla, on medium-high speed, until the mixture is light and airy (about 3-4 minutes).
- In a small bowl, whisk the eggs very well. Gradually add the eggs to the butter mixture (8-10 parts).
- Sift the dry ingredients over the butter mixture: flour, almond meal and baking powder, and fold them inside until 70% incorporated. Add in the heavy cream and fold into the batter until fully combined.
- Add in the fresh blueberries (or frozen, but unthawed) and gently fold to incorporate.
- Transfer the batter to the prepared baking pan and bake for 7 minutes. Sprinkle the top with the crumbles and return to the oven for another 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Cool down for 10 minutes before unmolding. Then let the cake cool down completely before cutting and serving.
