A dear friend IP showed me a silicon mould that she received as a housewarming gift and asked if it can be used for baking chiffon cakes. Looking at it, I believe it is called a bundt pan which is more suitable for baking heavy cakes such as pound cakes. I hope I am not the blind leading the blind. Hehe...
I was thrilled when IP suggested a baking session at her place. I knew exactly where I can find the perfect recipe for the lovely bundt pan: the Blueberry Pound Cake from Anncoo Journal! :)
We started our weekend afternoon excitedly, gathering the ingredients and the baking equipment that we needed. When we were measuring the sugar, we realised that we did not have enough sugar for the recipe! Poor IP's hubby had to be our "errand boy" to the nearest supermarket which was a 20-minutes walk. Oops... :) Despite the hiccups and fumbling, the baked cake is a real beauty that wins all the "Wows" and praises, living up to its origins as Elvis Presley Whipping Cream Pound Cake. A very soft and delicious cake and the addition of blueberries certainly enhances the savoring experience. Of course, not forgetting that I had an enjoyable and fun afternoon, baking and catching up with IP. :)
Thanks to Anncoo Journal and Honey Bee Sweets for sharing the recipe. :)
Blueberry Pound Cake
Adapted from: Anncoo Journal and Honey Bee Sweets
113 g unsalted butter, softened at room temperature
180 g cake flour
1/2 tsp salt
180 g castor sugar
3 large eggs
1 tsp vanilla extract
250 ml heavy whipping cream
250 g fresh or frozen blueberries
1 tbsp plain flour, for coating blueberries
1. Grease a Bundt pan and dust flour evenly in pan, knocking out the excess flour. Alternatively, grease a 9 x 5-inch loaf pan and line with parchment paper.
2. Sift flour and salt together, set aside.
3. Toss the blueberries with 1 tbsp of plain flour, set aside.
4. Beat butter and sugar till light and fluffy.
5. Add in eggs one at a time, beating well after each addition.
6. Add in vanilla extract and mix well.
7. Add the flour mixture in 4 additions, alternating with the whipping cream in 3 additions, mixing well in each addition.
8. Fold in the blueberries using a spatula.
9. Pour the batter into the prepared pan. Bake in a preheated oven at 180°C for 40 minutes or until a skewer inserted into the centre comes out clean.
10. Cool in pan for 15 minutes. Unmold from pan and cool completely on a wire rack.
- I used Bulla thickened cream for the heavy whipping cream and replaced cake flour with plain flour.
- I mixed the vanilla extract together with the whipped cream.
- I used frozen blueberries without thawing and tossed with 2 tbsp flour, sifting away the extra flour.