Listen guys, while I was writing this post I’ve discovered something crazy! Long story short: as Italian I’ve always thought that plumcake was the English word to describe that cake that has a long narrow shape and it’s super soft and pillowy. A plumcake! Well, it’s not. What we call plumcake in Italian is in fact a pound cake and a plum cake (you see two words, not one) is another type of cake, which I will need to make at this point, but that’s for another time.
Blueberry Pound Cake Ingredients
- Bluberries: use fresh blueberries
- Flour: all-purpose flour
- Sugar: as you know I am not a sweet fan, so I always try to keep sugar the lowest I can, but I think in this case I might have pushed it a little too much. The blueberries weren’t that sweet, so I should have added a little bit more sugar. Moral of the story: always taste your fruits before making decisions on sugar’s amount. In this specific case if the blueberries aren’t that sweet add 20g more than the recipe’s shows.
- Baking Powder
- Baking Soda: to make it extra fluffy
- Milk
- Eggs
- Butter (unsalted): in this case is melted butter
- Vanilla Paste or Essence
Blueberry Pound Cake (Italian Plumcake)
Cuisine: ItalianDifficulty: EasyPrep time
15
minutesCooking time
30
minutesIngredients
300g All-purpose flour
250g Fresh Blueberries
120g Sugar (as said before, add 20g-30g more if blueberries aren’t that sweet)
250g Milk
5g Baking Powder
1 Pinch of Salt
1/2 teaspoon Baking Soda
1 teaspoon of Vanilla paste (or essence)
2 Eggs
80g Butter (melted)
Directions
- Mix the dry ingredients together. In a stand mixer add flour, baking powder, baking soda, sugar and salt. Mix it well using the paddle attachment or a spoon if you are not using a mixer stand.
- Mix the wet ingredients together. In a medium bowl whisk well the eggs with milk, and vanilla paste (not the melted butter yet).
- Mix dry and wet ingredients together. Start mixing the dry ingredients slowly and add the wet ingredients into it, little by little. Then increase the speed to medium until you get to a smooth batter. Only now add the melted butter and keep beat until completely incorporated.
- Add the blueberries. Remove the bowl from the stand mixer, add the blueberries and gently stir them in with the help of a spoon or a spatula.
- Bake. Spoon the batter into the cake pan and bake at 190°-200° until golden, this will take about 30-40 minutes. You should always do the “toothpick test”, which means that when you want to check if the cake is ready, insert a toothpick into the center of the cake, if it comes out covered with batter the cake isn’t ready. Place it back into the oven and check it again after a few minutes. The cake is ready when the toothpick comes out dry and clean from the center of the cake.