Moist Blueberry Pound Cake with Crumble Topping
Moist Blueberry Pound Cake with Crumble Topping
How to Make Blueberry Pound Cake with Crumble: A Simple Homemade Recipe
This is a recipe for a moist and sweet pound cake packed with seasonal blueberries. It’s a delightful cake to enjoy with family, especially when using blueberries from your own garden, and it’s perfect for baking with children new to the kitchen. The addition of a crunchy crumble topping enhances the flavor and texture, making it a wonderful treat for special occasions or everyday enjoyment.
Cake Batter Ingredients- 100g unsalted butter, softened at room temperature
- 100g sugar
- 2 large eggs, at room temperature
- 100g all-purpose flour, sifted
- 100g frozen blueberries (do not thaw)
Cooking Instructions
Step 1
Start by creaming the softened butter (100g) in a bowl. Use a whisk or electric mixer to beat it until it’s light and fluffy, almost like whipped cream. Gradually add the sugar (100g) in 2-3 additions, continuing to beat for about 3-4 minutes until the sugar is fully incorporated, the butter is pale and creamy, and has increased in volume.
Step 2
Add the room-temperature eggs (2 large) one at a time. After adding the first egg, beat until it’s completely incorporated into the butter mixture. Then, add the second egg and beat again until smooth and fully combined. Ensure each egg is well-mixed before adding the next to prevent the batter from curdling.
Step 3
Sift the all-purpose flour (100g) into a separate bowl at least 2-3 times. Sifting aerates the flour, making the cake lighter and softer. Gradually add the sifted flour to the butter-egg mixture, folding it in gently. (Note: While not listed in the original recipe, adding baking powder can further enhance the cake’s lightness. However, it bakes perfectly well without it.)
Step 4
Once you start adding the flour, switch from the whisk to a rubber spatula. Gently fold the flour into the batter using a cutting motion. Mix only until no dry streaks of flour remain. Be careful not to overmix, as this can develop the gluten and result in a tough cake.
Step 5
While the cake batter is being prepared, let’s make the crumble topping. Cut the cold butter (1 Tbsp, approx. 15g) into small pieces and place it in a small bowl. You can chill it further in the refrigerator if your kitchen is warm. Use a fork to mash the butter, then add the flour (1 Tbsp, approx. 10g) and chopped nuts (if using). Mix with the fork until it resembles coarse crumbs.
Step 6
If the butter becomes too soft from the warmth of your hands, quickly rub the mixture between your fingertips until it forms coarse, sandy crumbs, similar to streusel topping. (Tip: You can add a tablespoon of sugar to the crumble for extra sweetness, but this recipe omits it for a less sweet finish.)
Step 7
Prepare your pound cake pan. You can use a standard loaf pan or a dedicated pound cake mold. Line it with parchment paper or grease it thoroughly to prevent sticking.
Step 8
Take the frozen blueberries (100g) directly from the freezer without thawing. This helps prevent them from bleeding too much into the batter. Pour about two-thirds of the cake batter into the prepared pan, spreading it evenly. Scatter the frozen blueberries over the batter. You can then cover them with the remaining batter, or simply sprinkle them generously on top.
Step 9
Sprinkle the prepared crumble topping evenly over the batter and blueberries. Bake in a preheated oven at 170°C (338°F) for approximately 30 minutes. Baking times can vary depending on your oven, so check for doneness periodically.
Step 10
To check if the cake is fully baked, insert a wooden skewer or toothpick into the center. If it comes out clean with no wet batter attached, the cake is ready. If there’s still batter on the skewer, continue baking for additional 5-minute intervals until done.
Step 11
Once baked, carefully remove the blueberry pound cake from the pan and let it cool completely on a wire rack. Once cooled, slice it into your desired portions and enjoy your delicious homemade blueberry pound cake!
