Blueberry Pound Cake Recipe

Instructions

1. Bring blueberries and sugar to a boil in a pot, then add cornstarch and boil. When it thickens, add lemon juice to finish.
2. Transfer to another bowl and cool at room temperature, then cool in the refrigerator.
3. Soften unsalted butter, sieve soft flour and baking powder, and whip until thick.
4. Beat eggs, add sugar and salt, mix, add milk and vanilla extract, mix, divide into butter dough, and whip.
5. Add blueberry puree, mix, put the dough in a buttered mold, shape and pan, bake in a preheated 170 degree oven for 45 minutes, then cool completely.
6. Whip whipped cream with sugar, then add cream cheese and blueberry puree and mix to make cream.
7. Cut the top of the pound cake flat, apply cream all over, and decorate with blueberries.