Blueberry Pound Cake

I heard Anncoo's 'WOW' .... so I also want to wow. Her wowing was so loud and has convinced me to try my hands on this cake. Yes, this pound cake is soft and moist. I guess the whipping cream has made all the difference but her bundt tray is nicer lah.

In time, to present this cake for my dear cousin in Taipei. Happy Birthday and wishing you good health and 万事如意 .... savour it with your eyes and let me know if you enjoy it!

Before unmoulding ....

This slice for my afternoon tea ... hmmm very nice! One slice is not enough .....

and since it has turned out well on the fluted pan, I have decided to make another one using a round tray.

Does my blueberry pound make you feel like baking too? Wow with Anncoo and me....

Ingredients:
125gm unsalted butter, room temperature
180 gm plain flour
1/2 tsp salt
180 gm caster sugar
3 large eggs
1 tsp vanilla extract
250ml whipping cream
250gm fresh or frozen blueberries

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