The blueberries in the fridge kept staring at me. They were making me nervous, so I put them in the freezer. Then every time I went into the freezer they looked at me with sad puppy dog eyes. Now they were creeping me out. So I decided to put them out of their misery. Nothing says put me out of my misery like a pound cake. I found this recipe at the Baking Pan. I added some white chocolate to it, just because, and I’m so happy I did. It wasn’t a lot, just enough to add a bit of creaminess. This recipe is really interesting due to the fact that you use powdered sugar rather than granulated. It was a softer kind of sweet, rather than my dentist is going to fuss kind of sweet. I baked in a Bundt pan and there wasn’t enough batter for it to rise all the way to the top. We still loved it, hope you do too.
Blueberry Pound Cake – adapted from the Baking Pan
1 cup fresh or frozen blueberries
2 cups all-purpose flour
2 tsp baking powder
1 cup unsalted butter, room temperature
1 TBS freshly grated orange zest
1½ cups confectioners’ (powdered) sugar
2 oz white chocolate, finally chopped
4 large eggs
2 tsp vanilla
2 TBS freshly squeezed orange juice
Preheat oven to 350 degrees F. Prepare 10” bundt pan by lightly greasing and dusting with flour or use a non stick spray formulated for baking. Rinse berries, dry on paper towels, set aside. In a medium bowl sift flour and baking powder and set aside.
In a large mixing bowl, cream the butter, orange zest, and sugar until light and fluffy.
Slowly add the sugar to the butter, and beat until light and fluffy, again. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla and orange juice along with the last egg. The batter may be curdled but will be even out when the flour is added.
Turn the mixer to low and gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended.
I coated the berries in a couple TBS of flour to coat them and then folded them into the batter. Bake 60 to 65 minutes or until the cake tests done. Cool in the pan for 10 minutes and then turn onto a wire rack and let cool to room temp. Dust with powdered sugar or lightly glaze. I used 1 ½ cups powdered sugar, 1 tsp of almond flavoring and 2 TBS of lavender cordial I had in the cupboard.
There’s a couple pieces left and the blueberries are still looking at me!