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Blueberry Pound Cake

Tuesday, 17 August 2010

Berry season is coming to an end soon and I know a certain someone would be very sad. He’s been going on and on about how he loves blueberries, half price blueberries everywhere, blueberry muffins he’s been eating everyday…blueberry this and blueberry that and, I should bake something with blueberries i.e. blueberry cheesecake for him someday. Sorry, enough of cheesecakes, only Elvis Presley’s favourite pound cake for now!

I came across this recipe at Honey Bee Sweets and once again, the incredibly soft and moist texture of the pound cake caught my eye! Do hop over to her blog to check out her tender cake as what I’ve got here is not as appealing.


Blueberry pound cake 2
There’s a reason why pound cake recipes call for Bundt/tube/loaf pans. The batter is so dense you need the central tube to promote even baking. I used a 9-inch round cake pan and my cake came out a tad overcooked on the edges and the middle was slightly under baked. Still edible and in fact, the cake was quite good after heating up in the microwave – soft and moist. The certain someone said it’s “dense but good”, so phew…


Blueberry pound cake
This cake is specially dedicated to our uncle Jin who is obsessed with blueberries.

Ingredients:
Adapted from Epicurious - Elvis Presley's Favourite Pound Cake

  • 450g blueberries – washed, dried
  • 2 tbs plain flour
  • 225g unsalted butter
  • 3 cups cake flour – sifted before measuring
  • 3/4 tsp salt
  • 2 1/4 cups caster sugar
  • 7 large eggs – at room temperature 30 mins
  • 2 tsp vanilla essence
  • 1 cup heavy cream

Directions:

  • Put oven rack in middle position, but do not preheat oven.
  • Generously butter pan and dust with flour, knocking out excess flour.
  • Toss the berries in flour, shake off excess flour. Place aside for later use.
  • Sift together sifted cake flour and salt into a bowl. Repeat sifting into another bowl . Flour will have been sifted 3 times total.
  • Beat together butter and sugar at medium-high speed until pale and fluffy.
  • Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
  • Reduce speed to low and add half of the flour, then all of the cream, then remaining flour, mixing well after each addition.
  • Scrape down side of bowl, then beat at medium-high speed for about 5 mins.
  • Batter will become creamier and satiny.
  • Mix in berries.
  • Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.
  • Place pan in cold oven and turn oven temperature to 180°C. Bake until golden brown and a wooden pick or a skewer inserted in the middle of the cake comes out with only a few crumbs adhering (about 1-11/4 hrs).
  • Cool cake in pan on a rack for 30 mins. Run a thin knife around the inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Note: use Bundt/tube/loaf pans!

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