When fresh blueberries are in season you must try this buttery rich Blueberry Pound Cake that is wonderfully dense and moist and full of juicy sweet blueberries. I like to cover the cake with a tangy lemon glaze which provides a nice citrus flavor plus it helps to balance both the sweetness and richness of the cake.
It is important when making pound cakes to have the butter and eggs at room temperature as this enables the maximum amount of air to be beaten into the batter. There is a tendency for the batter to curdle when adding the eggs but having the eggs at room temperature and adding each egg separately will help to prevent this. But don’t worry if it does curdle as once the flour is added the batter will smooth out. The cake is baked in a bundt (tube) pan and if you are using a dark colored bundt pan, reduce the oven temperature to 300 degrees F (149 degrees C). The reason we do this is because a dark colored pan absorbs more of the energy coming from the oven walls so it becomes hotter and transmits heat faster than a light colored pan. Reducing the oven temperature slightly will help compensate for this.
Blueberries are rich in antioxidants, high in fiber, high in potassium, and low in sodium. You will need 1 dry pint (2 cups – 300 grams) of fresh blueberries for this cake. Because blueberries are often sold in plastic containers, check the underside of the container for any wet spots or staining. I usually open the container to make sure that the blueberries are firm, plump, and fragrant. Tossing the blueberries in a little flour helps to prevent them from falling to the bottom of the cake during baking.
More Recipes at Joyofbaking.com
Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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