Blueberry and Crumble Pound Cake
A deliciously moist and buttery pound cake with juicy blueberries and a sweet crumble topping. This cake is perfect for breakfast, dessert, or as a delightful snack. The classic pound cake texture is elevated with a fruity twist and a crumbly topping, making it irresistible!
Ingredients
For the Pound Cake:
- 230 g all-purpose flour 00 flour
- 200 g sugar
- 250 g unsalted butter softened
- 4 medium eggs
- 2 teaspoons baking powder
- 4 tablespoons milk
- 1 teaspoon vanilla extract
For the Crumble Topping:
- 80 g all-purpose flour
- 40 g cold unsalted butter cubed
- 35 g sugar
Additional:
- Fresh or frozen blueberries
Instructions
- Preheat the Oven: Preheat your oven to 180°C (static) or 170°C (fan-assisted). Grease and line a 20 cm × 10 cm loaf pan with baking paper.
- Prepare the Pound Cake Batter: Sift the flour and baking powder together in a bowl. In a separate bowl, whip the softened butter and sugar together until light and fluffy.
- Add the Eggs: Add one egg at a time to the butter mixture, whisking constantly to fully incorporate each egg.
- Combine Flour and Milk: Alternately add the flour mixture and milk to the batter, starting and ending with the flour. (Order: flour, milk, flour, milk, flour). Mix until smooth. Add the vanilla extract and a pinch of salt, and stir until combined.
- Assemble the Cake: Pour the batter into the prepared loaf pan and level the surface. Sprinkle blueberries over the top of the batter.
- Prepare the Crumble Topping: In a small bowl, mix the flour, cold butter, and sugar together using your fingers or a pastry cutter until the mixture forms small crumbs. Scatter the crumble topping over the blueberries.
- Bake: Bake for 1 hour. Check the cake with a toothpick—it should come out moist but not wet. If needed, bake for an additional 10 minutes.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Enjoy!
Notes
- You can use either fresh or frozen blueberries for this recipe.
- If you prefer a sweeter crumble, add a little extra sugar to the topping mix.
- The cake will keep well in an airtight container at room temperature for up to 3 days.