Blueberry Pound Cake
By: Anncoo
Published: Tuesday, August 24, 2010 - 9:29am

Ingredients




1/2 cup unsalted butter, room temperature (not sure about the ½ cup of butter to grams, 
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)
3 Large eggs
1 teaspoon Vanilla extract
1 cup quality heavy whipping cream (250 ml, I used Milac whipping cream from Phoon Hua
250 grams Fresh or Frozen blueberries

Preparation

1 Grease bundt pan with butter and dust flour evenly in pan, knock out the excess flour or spray Non-stick spray evenly in pan. 2 In a large mixing bowl, cream the butter and sugar together till light and fluffy. 3 Sift the plain flour and salt together and set aside. 4 Add eggs in to the batter one at a time and mix well before adding in another. 5 Add vanilla extract and mix well again. Then add 1/4 of the plain flour in and mix well. Now add 1/3 of the whipping cream and mix. Repeat this, alternating flour and cream till all is mixed in (do not mix too long). 6 Toss blueberries with 1 tbsp of plain flour and add to the batter. Fold it with a rubber spatula. 7 Pour the batter into the prepared pan and place in the preheated oven at 180C and bake for 40 mins or till the tester comes out clean. 8 Leave pound cake to cool in tin for 30 mins and remove cake then place on to rack to cool completely.