So, here is the Blueberry Pound Cake I made the same day as the Savarin. It was super easy. I had just bought a pint of blueberries from the market and it was a perfect use for them.
The recipe I used was from Carole Walter’s Great Cakes book. It is called Fresh Fruit Pound Cake. It is the same recipe I used before for the Cherry Chocolate Pound Cake. The only change I made to the recipe in how the ingredients are layered. For this cake, I poured 1/3 batter into the loaf pan, then added 1/2 the blueberries on top, followed by the remainder of the batter, and then topped with the remainder of the blueberries.
The cake looks great as is and makes a great housewarming or party cake. Enjoy!
Blueberry Pound Cake – adapted from Fresh Fruit Pound Cake in Great Cakes by Carol Walters
1 pint fresh blueberries, washed and well dried
2 cups sifted unbleached all-purpose flour
2 tsp baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 tbsp freshly grated navel orange rind
1 1/2 cups strained confectioners’ sugar
4 large eggs
2 tsp pure vanilla extract
2 tbsp orange juice
1. Wash the fruit and dry it well on paper toweling.
2. Position a rack in the middle of the oven. Preheat oven to 350 degrees. Butter and flour a 9” x 5” loaf pan (tap out extra flour), or spray with baking spray containing flour. Set aside.
3. Sift together the flour and baking powder. Set aside.
4. Cut the butter into 1-inch pieces and put in the large bowl of an electric mixer fitted with the beaters or paddle attachment. Add the orange rind and soften on low speed. Increase speed to medium-high. Cream until smooth and light in color, 1 1/2 to 2 minutes.
5. Add the sugar, 1/3 at a time, scraping sides of bowl as necessary. Then beat until well blended, approximately 2 minutes.
6. Add the eggs, 1 at a time, at 1-minute intervals, scraping the sides of the bowl occasionally. Reduce speed to low. Blend in vanilla and orange juice. The batter will look curdled.
7. Add the dry ingredients all at once, scraping the sides of the bowl again. Increase speed to medium-low and beat approximately 30 seconds longer.
8. Spread 1/3 of the batter evenly on the bottom of baking pan. Scatter half the blueberries on top. Spread the remainder of the batter into the pan, smooth to top, and then cover with remainder of blueberries, pressing them into the batter.
9. Bake for 60-65 minutes, or until cake is golden brown on top and begins to come away from the sides of the pan. Test by inserting a twig straw or a toothpick into the center. If it comes out dry, the cake is finished.
10. Remove the pan from oven and set on cake rack to cool for 10 to 15 minutes. Invert cake onto rack and remove pan, then turn cake top side up to finish cooling.