Name: Blueberry pound cake recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: Cake flour - 1.5 cups; Eggs - 3; Milk - 3 tbsp; Baking powder - 1 tsp; Vanilla extract - 1 tsp; Sugar - 3/4 th cup; Butter - 1/2 cup + 1/3 rd cup; Fresh blueberries - 1/2 cup; Blueberry Butter cream :; Unsalted softened butter - 1/4 th cup; Icing sugar - 1 cup; Blueberry concentrate/crush - 1/2 tsp; Blue gel colour - few drops; How to make cake flour : Take 1.5 cups of maida , remove 3 tbsp of the maida and add 3 tbsp of cornflour.

Ingredients Serving: 10

Cake flour - 1.5 cups
Eggs - 3
Milk - 3 tbsp
Baking powder - 1 tsp
Vanilla extract - 1 tsp
Sugar - 3/4 th cup
Butter - 1/2 cup + 1/3 rd cup
Fresh blueberries - 1/2 cup
Blueberry Butter cream :
Unsalted softened butter - 1/4 th cup
Icing sugar - 1 cup
Blueberry concentrate/crush - 1/2 tsp
Blue gel colour - few drops
How to make cake flour : Take 1.5 cups of maida , remove 3 tbsp of the maida and add 3 tbsp of cornflour.

Instructions

Whisk the butter and sugar till very fluffy. Make a mixture of eggs + milk + vanilla extract.
Sieve the flour and baking powder, keep aside.
Now fold in the egg mixture and flour mix into the butter mixture in 2 parts, that is add half the egg mixture first and then add the flour mixture, followed by egg mix and then flour mix.
While adding the last part of the flour mix, add blueberries the flour itself and then fold in the complete mixture. This makes the blueberries not sink at the bottom.
Pour this mixture into a greased loaf tin and bake for 50-55 minutes in a preheated oven at 165℃. Let the cake cool down.
To make the butter cream, Whisk the butter until fluffy and then slowly add the icing sugar.
Whisk well and then add the blueberry concentrate or crush. Whisk until piping consistency is obtained.
Mix in the gel colour and pour into a piping bag, pipe the cake with the same. Cut and serve.

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