Looking for something light and tasty? Look no further. This recipe yields a delicious blueberry pound cake with a plush, buttery texture and a crusty top.
Fresh blueberries add flavour and moisture, leaving you with a sweet and tangy mouthful with each bite. Go ahead and treat yourself with this easy-to-make dessert, perfect for afternoon tea – or any time of the day, really!
Ingredients
• 225g unsalted butter, softened
• 150g fine sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 400g all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 190g fresh blueberries
Method
- Preheat the oven to 165°C. Using an electric mixer, cream the butter and sugar.
- Add the eggs one at a time and beat until light and fluffy. Add the vanilla.
- Sift 300g of flour, salt and baking powder together. Add the sifted ingredients to the creamed mixture and beat well.
- Coat the berries in the remaining flour, then gently fold the floured berries into the batter.
- Grease and dust a bundt pan or regular loaf pan with some butter and flour.
- Pour the batter into the pan. Bake for one hour and 15 minutes, or until a cake tester comes out clean.
- Remove the cake from the oven and cool on a wire rack. Remove the cake carefully from the pan, cut into slices, and serve with coffee or tea.
Tip
• You may use frozen blueberries if you wish, but fresh berries are better.
• If the top of the cake browns too quickly, cover it with aluminium foil.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.