So Tyler’s favourite cake in the world is the Sara Lee Pound Cake that you can buy in the frozen section of the supermarket. I almost feel uncomfortable confessing this, even though it’s not me with the cake crush. Maybe I feel bad about not being able to make a cake that he likes more? Oh well, here goes nothing. . . my blueberry pound cake.
I remember when I first witnessed him lay eyes on one. It was in a Franklins supermarket and he was so excited that he packed 8 of them into our trolley cart and turned to me to say ‘what if they run out?! I need to stock up’. I then proceeded to tell him that they were gross and would not sell out. Weeeeell, they did. And now they don’t sell them. Worst girlfriend ever?
I know that mine will never have that fluffy and artificial texture but it’s the flavour that I’m after. Have you guys noticed how freakishly white the store bought ones are seeing as they are made on a block of butter? ew. I have a friend who used to work for a packet cake company (that shall not be named) and she has explained to me all of the bleaching agents that they use to achieve that pearly white colour. Also, steamed buns at yum cha! Okay.. slightly off topic.
So being the impatient so and so that I am, I put my frozen blueberries straight into the cake batter without thawing so my cake was golden brown but still a bit wobbly. If this happens to you, cover the cake with foil as soon as the top is golden brown and the foil will help to steam the cake through. If you don’t, the outside edges of the cake will end up dry and crumby. Patience is a virtue.
I was contemplating making this a raspberry pound cake but I feel like I miss out on blueberries at home because I always give them to Flatpac and Archie. They are so worth it. . . yes, even when they are $10 a punnet. Seriously, it takes them like 6 mouthfuls to eat one blueberry and it’s almost like they are smiling while they eat it.
Follow my lead. . .
- 250g butter, cubed, softened
- 1 cup caster sugar
- 2 tsp vanilla essence
- 4 x 59g free range eggs
- 1 2/3 plain flour
- 3 tsp baking powder
- 1 cup blueberries
- 110g butter, softened
- 1 cup icing sugar mixture
- 1/2 tsp vanilla bean paste
- Preheat a fan forced oven to 170C and line a loaf tin with canola oil spray and baking paper.
- Using an electric mixer, cream the butter, sugar and vanilla until lightened in colour and thickened, approximately 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Fold through the flour and baking powder until just combined and place a 1/3 into the loaf tin. Sprinkle over 1/3 of the blueberries and repeat until the cake and blueberries have all been layered.
- Place into the oven for 60 minutes or until a skewer can be inserted and removed cleanly. Allow to rest for 5 minutes and then turn out onto a cake cooling rack to cool completely.
- To make the icing, cream the butter, icing sugar and vanilla bean paste until lightened in colour and thickened, approximately 3 minutes on high. Spread evenly over the cake using a pallet knife and serve with fresh blueberries.