Blueberry Pound Cake Recipe

Instructions

Preliminaries

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

1. 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)
2. 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)
3. 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)
4. 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.)
5. The baked cake is immediately removed from the mold, sealed with plastic wrap, and aged at room temperature for one day.