Ingredients

  • 250 grams Fresh or Frozen blueberries
  • 2 eggs
  • 1 cup quality heavy whipping cream (250 ml, I used Milac whipping cream from Phoon Hua
  • 1 1/2 cups Hong Kong, sifted (180 g, I used plain flour)
  • 1 1/4 teaspoons salt
  • 1 cup Caster sugar (200 g but I used 180 g)
  • 1/2 cup (1 stick) chilled, unsalted butter cut into cubes
  • 1 teaspoon Vanilla extract

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 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.In a large mixing bowl, cream the butter and sugar together till light and fluffy.Sift the plain flour and salt together and set aside.
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Step 2

  • Add eggs in to the batter one at a time and mix well before adding in another.
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Step 3

  • 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).Toss blueberries with 1 tbsp of plain flour and add to the batter. Fold it with a rubber spatula.
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Step 4

  • 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.Leave pound cake to cool in tin for 30 mins and remove cake then place on to rack to cool completely.
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  • Length: 70 minutes