Posts tagged ‘Blueberry’
I have no idea what possessed me to purchase blueberries in the middle of winter. Perhaps because 2 for $5 appeared to sound like a deal (even though when blueberries are in season they are 2 for $1.50). Anyway, these out of season blueberries were sitting in my fridge for about a week before I decided last night to do something with them. I was torn between muffins and pound cake. Due to the lack of muffin papers and my distinct fondness for pound cake, I opted for honey blueberry pound cake. The recipe is loosely based on the Honey Vanilla Pound Cake from Ina Gartens’ Back To Basics cookbook.
2 Sticks Unsalted butter (Room temperature)
1 Cup Sugar
4 Extra large eggs
3 ½ tbs honey
2 ½ tsp Vanilla extract
2 Cups sifted cake flour, plus 1 tbs to dust blueberries.
1 tsp kosher salt
½ tsp baking soda
2/3 cup fresh blueberries
What you need to do:
Preheat oven to 350 degrees (f) . Prepare loaf pan by greasing bottom with butter and lining bottom with parchment.
Using the paddle attachment on your mixer, cream together butter and sugar until light and fluffy- about 4 minutes.
While your butter and sugar are mixing, put eggs, honey, and vanilla in separate bowl. Do not mix
Turn mixer to low speed and add eggs one at a time to bitter/sugar mixture. Scrape sides of bowl between eggs.
Sift together flour, salt, and baking soda and gradually add to wet ingredients until just combined.
Scrape sides of bowl to incorporate any remaining flour.
In small bowl, gently toss blueberries with tablespoon of flour. Fold blueberries into batter. Be careful not to over mix or smash any of the berries (unless you want a purple pound cake).
Pour batter into prepared pan and bake for about 60 minutes or until toothpick inserted into middle comes out clean.
Cool for 15 minutes before removing from pan.