Blueberry Pound Cake Recipe

Name: Blueberry Pound Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Korean
Ingredients: 90g Unsalted butter; 90g Sugar; 0.5g Salt; 90g Egg; 3g Vanilla extract; 5g Lemon juice; 90g Cake flour; 2g Baking powder; 60g Blueberry

by Cooking Tree 2022-04-05

written by Cooking Tree Published: 2022-04-05Last Updated on 2022-05-29

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Blueberry Pound Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I baked a pound cake with fresh blueberries~
After mixing enough, I think the texture was soft and fluffy.

It contains fresh blueberries, which makes it more refreshing and delicious to eat.
Blueberries sink a lot to the bottom as they bake, so I think it would be better to bake blueberries on top.

Pound cakes can be baked, wrapped in plastic wrap, and aged at room temperature for a day to enjoy the soft and savory taste.

I added only blueberries to the basic dough, but I think it turned out to be a different and more delicious pound cake~
Enjoy watching~♬ Enjoy~

Follow along with the 📝 recipes below👇🏾👇🏾

Blueberry Pound Cake
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Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 25 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

90g Unsalted butter
90g Sugar
0.5g Salt
90g Egg
3g Vanilla extract
5g Lemon juice
90g Cake flour
2g Baking powder
60g Blueberry

Instructions

Preliminaries

Prepare all ingredients such as butter and eggs at room temperature
Butter the mold, coat it with flour, and put it in the refrigerator
Preheat the oven sufficiently and bake

Beat the butter with a hand mixer, add sugar and salt, and whip at medium-low speed until the volume increases and the color becomes pale.
(In the process of collecting air, it must be sufficiently whipped)
Add eggs little by little and whip. Add the last egg and vanilla extract and whip until well mixed.
(Add eggs in about 6~7 times and whip.
Add 1/3 of the soft flour and mix, then add the rest of the eggs and mix to prevent separation)
Sift the soft flour and baking powder through a sieve and mix evenly with a spatula.
(If the lumps do not dissolve well, mix well by mixing for about 30 seconds at low speed with a hand mixer)
Put the dough in a piping bag, squeeze 1/2 in a mold coated with butter and flour, put a little bit of fresh blueberries, squeeze half of the remaining dough, put little blueberries on it, put the rest of the dough in, and heat at 170 degrees Bake for about 40~45 minute.
(The blueberries sink a lot as they bake, so I think it would be better to put them on the top.)
The baked cake is immediately removed from the mold, sealed with plastic wrap, and aged at room temperature for one day.