I still have one box of blueberry in my freezer after using one box to bake this pound cake. Actually the recipe yield for banana but my blueberry has been in the freezer for more than one month, and is time to utilize it.
The cake surface and surrounding rather coarse and the centre break easily when i trying to cut into pieces. I wonder is it because of the blueberry that make the cake break easily. Hmm...
On the same day my office colleague organise a chalet party at Pasir Ris and I gave 3/4 of the portion to my colleague since i going down. Nowadays I seldom bake as my house only left me and my parent and they don't really like to eat pastry nor dessert. I bake unless i meeting my friend because i can give them my end product.
*If there is a choice, i wish my next life will be an gorgeous Eagle or Owl and definitely not a human being again.
Ingredient:
- 125gm unsalted butter, room temperature
- 300gm cake flour
- 175gm white sugar
- 2 eggs
- 1 tsp bicarbonate of soda
- 150ml milk
- 125gm blueberry
- 50gm chocolate chip
- 1 tsp vanilla essence
Method:
- Preheat the oven to 180ºC (fan 160ºC). Lightly grease a loaf tin with extra butter.
- Cream the butter and the sugar together in a large bowl using an electric hand whisk, until smooth.
- Add one of the eggs and beat in well, then add the second and continue to beat well.
- Sift in half the flour with the bicarbonate of soda, and mix well.
- Mix in the milk, then the remaining flour.
- Fold the blueberry and chocolate chip into the mixture along with the vanilla extract.
- Tip the mixture into the loaf tin and level the top with a spatula.
- Bake in the preheated oven for around 1 hour until a skewer inserted in the centre comes out clean and not sticky.
- Cover the top with foil if it starts to brown too quickly.
- Allow to cool in the tin for at least 20 minutes before turning out.
