Buttery soft and fluffy vanilla pound cake packed with delicious sweet, slightly tangy blueberries. Serve thick slices of this incredibly soft pound cake with some good tea and your guests will be amazed.
For the past few weeks, I’ve been running a fictional pharmacy with a couple of other students. This is my last course and it’s kind of a “game”. The game is a competition between four pharmacies (pharmacy-student teams) and the goal is to be the most innovative pharmacy. Last week we had a little baking competition to add some fun to this actually-very-serious game. As a food-blogger, it was obvious I had to volunteer to be the baker for our team. So I entered this blueberry vanilla pound cake (plus an apple cinnamon cake) and awaited the scores. The winner? Nobody. The judge felt like everybody was a winner. Bummer. However, we did get to enjoy a delicious high-tea at 4PM in the burning sun (and get off from the game half an hour earlier ^^). Did I mention I passed on the searing hot tea, though? Wasn’t really feeling it 😉
To make this pound cake you’ll need a regular hand-held mixer or a whisk and a strong arm (for example, your man ^_~). The key to this very fluffy pound cake, is to get the batter nice and fluffy before adding the flour. And so you will start by creaming the butter with the sugar until super fluffy. Then, you will add the eggs and beat until the eggs are completely incorporated and the batter looks (once again) fluffy. This will take about 1-2 minutes. When mixed, you will add the sour cream and vanilla extract. The sour cream is the secret ingredient to this pound cake. The sour reacts with your leavening agents to make this pound cake very airy. The cream keeps the cake incredibly moist. It’s a secret ingredient everyone should know of! Finally, you will fold in your flour, leavening agents, salt and blueberries. In this last step, take care not to overmix, because it will kill your effort to make this cake moist and fluffy. Bake the cake at 180°C for 50-60 minutes. A cake tester should come out clean when the cake is done. Let the cake cool at least 10 minutes before transfering to a wire rack or serving.
Serve this cake in thick slices. Thin slices won’t suffice. Trust me. Do it and you will be loved. This cake will do great for high tea or you could just serve it at your regular afternoon tea. Either way, everyone will love it. Including you 😉
- 115 g unsalted butter, at room temperature
- 200 caster sugar
- 3 eggs
- 125 g sour cream
- 2 tsp vanilla extract
- 200 g all purpose flour
- ¼ tsp baking powder
- 1/8 tsp baking soda
- ¼ tsp salt
- 200 g blueberries
- Preheat the oven to 180 degrees Celcius. Spray a cake tin with baking spray and cover the bottom of the tin with a piece of parchment paper.
- In a small bowl, mix the flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until creamy and fluffy.
- Add the eggs and mix until completely incorporated.
- Add the sour cream and vanilla extract. Mix until incorporated.
- Take 1 Tablespoon of the flour mixture and mix it with the blueberries. Set aside.
- Fold the rest of the flour mixture in the batter.
- Fold the blueberries in the batter.
- Transfer the batter to the cake tin.
- Bake the cake 50-60 minutes at 180 degrees Celcius.
- Let the cake cool at least 10 minutes before cooling on a cooling rack.