Blueberry Pound Cake
1 1/2 cups Hong Kong, sifted (180 g, I used plain flour)
1/2 teaspoon Salt
1 cup Caster sugar (200 g but I used 180 g)
1 teaspoon Vanilla extract
Grease bundt pan with butter and dust flour evenly in pan, knock out the excess flour or spray Non-stick spray evenly in pan.
Sift the plain flour and salt together and set aside.
Add eggs in to the batter one at a time and mix well before adding in another.
Toss blueberries with 1 tbsp of plain flour and add to the batter. Fold it with a rubber spatula.