I baked a pound cake with fresh blueberries. After mixing well, the texture is soft and fluffy. It contains fresh blueberries, which makes it even cooler and more delicious. Blueberries sink a lot to the bottom when roasting, so I think it would be better to bake them on top of them. Pound cakes are baked, wrapped in plastic, and aged at room temperature for a day to enjoy a soft and savory taste. I only put blueberries in the basic dough, but I think it turned out to be a more delicious and different pound cake.
▶Mold size: 15.5cm x 7.8cm x 6.5cm.
90g Unsalted butter
3g Vanilla extract
5g Lemon juice
90g Cake flour
2g Baking powder
1. Beat the butter with a hand mixer, add sugar and salt, and whip at medium-low speed until the volume increases and the color becomes pale.
(In the process of collecting air, it must be whipped sufficiently)
2. Add eggs little by little and whip. Add the last egg and vanilla extract and whip until well mixed.
(Add eggs in about 6~7 times and whip.
Add 1/3 of the soft flour and mix, then add the rest of the eggs and mix to prevent separation)
3. Sift the soft flour and baking powder through a sieve and mix evenly with a spatula.
(If the lumps do not dissolve well, mix well by mixing for about 30 seconds at low speed with a hand mixer)
4. Put the dough in a pastry bag, squeeze 1/2 in a mold coated with butter and flour, put a little bit of fresh blueberries, squeeze half of the remaining dough, put a little blueberries on it, put the rest of the dough in, and heat at 170 degrees 40~45 Bake for about a minute.
(The blueberries sink a lot as they bake, so I think it would be better to put them on the top.)
5. The baked cake is immediately removed from the mold, sealed with plastic wrap, and aged at room temperature for one day.