Fluffy Blueberry Crumble Pound Cake
Fluffy Blueberry Crumble Pound Cake
《Soft & Fluffy ♡》 Blueberry Crumble Pound Cake Recipe
The juicy, baked blueberries resemble a delightful jam! A perfect pairing of fluffy butter cake and a crunchy crumble topping. This recipe is designed for a 18cm pound cake mold and is easy enough for beginner bakers.
Crumble Ingredients- Cold butter (cubed) 15g
- All-purpose flour (sifted) 15g
- Almond flour (sifted) 12g
- Granulated sugar 20g
Cooking Instructions
Step 1
First, let’s make the crumble topping. In a bowl, combine the sifted dry ingredients (all-purpose flour, almond flour) and sugar. Add the cold, cubed butter. Rub the mixture with your fingertips until it resembles coarse breadcrumbs. If it becomes too clumpy, chill it in the refrigerator until firm.
Step 2
Now, let’s prepare the cake batter. In a separate bowl, cream the room temperature butter until soft and smooth. Gradually add the sugar in three additions, beating well after each addition until the mixture is light and fluffy, resembling pale yellow cream.
Step 3
Add the egg yolk and mix until well combined, ensuring it doesn’t look separated. Don’t worry if it seems a little curdled at first.
Step 4
Stir in the sifted almond flour until just incorporated. If the batter seems too stiff, you can gently warm it over very low heat or let it sit at room temperature for a bit until it softens. The batter should be smooth and not too dense.
Step 5
In another clean bowl, beat the egg white until foamy. Gradually add the 30g of granulated sugar in three parts, beating with a hand mixer on medium-high speed until stiff, glossy peaks form. The meringue should hold its shape when the beaters are lifted.
Step 6
Gently fold about one-third of the meringue into the yolk mixture. Use a spatula and a cutting motion to incorporate it without deflating the meringue. Add the vanilla extract and mix it in.
Step 7
Add the remaining meringue in two more additions, folding gently after each addition using the same cut-and-fold technique. Mix until just combined and the batter is smooth and glossy. Be careful not to overmix.
Step 8
Line a pound cake mold with parchment paper. Pour the batter into the prepared mold and spread it evenly. Arrange the blueberries on top of the batter.
Step 9
Evenly sprinkle the chilled crumble topping over the blueberries. Make sure it’s distributed uniformly.
Step 10
Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before wrapping it in plastic wrap for storage. This will help keep it moist.
