Blueberry Crumble Pound Cake by @cakeofgina_

1h25

8 servings

🌾

230 g

All-purpose flour

🍬

240 g

Sugar

🧈

290 g

Butter

🥚

4 count

Eggs

🫙

8 g

Baking powder

🥛

60 ml

Milk

🍦

5 ml

Vanilla extract

🧂

0.3 g

Salt

🌾

80 g

Flour

🫐

150 g

Blueberries

  1. Preheat

    Preheat the oven to 180°C static (or 170°C fan). Line the loaf pan with parchment paper.

  2. Sift
    • all-purpose flour
    • Sugar
    • Salt

    Sift 230 g all-purpose flour with the baking powder into a bowl. Set the dry mixture aside.

  3. Beat
    • butter
    • granulated sugar

    Beat 250 g softened butter with 200 g granulated sugar until pale and fluffy. Scrape down the bowl.

  4. Beat
    • egg

    Beat in the eggs one at a time. Mix until each egg is fully incorporated.

  5. Add
    • all-purpose flour
    • Sugar
    • Salt

    Add one third of the flour mixture. Mix briefly until just combined.

  6. Add
    • milk

    Add half of the milk. Mix briefly until combined.

  7. Fold
    • all-purpose flour
    • milk

    Repeat with the remaining flour and milk, ending with flour. Fold only until no dry streaks remain.

  8. Stir
    • vanilla extract
    • salt

    Stir in the vanilla extract and salt. Transfer the batter to the lined loaf pan.

  9. Scatter
    • blueberries

    Level the batter surface. Scatter the blueberries evenly over it.

  10. Pulse
    • all-purpose flour
    • cold butter
    • granulated sugar

    Pulse 80 g flour, 40 g cold butter, and 35 g sugar into coarse crumbs. Keep the mixture crumbly.

  11. Sprinkle
    • all-purpose flour
    • cold butter
    • granulated sugar

    Sprinkle the crumble evenly over the blueberries. Press it very lightly into the batter.

  12. Bake

    Bake for 60 min. Test the center with a toothpick; it should emerge moist with a few crumbs.

  13. Bake

    Lower the oven temperature by 10°C if more baking is needed. Bake for up to 10 additional min.

Blueberry Crumble Pound Cake by @cakeofgina_

1h25

8 servings

🌾

230 g

All-purpose flour

🍬

240 g

Sugar

🧈

290 g

Butter

🥚

4 count

Eggs

🫙

8 g

Baking powder

🥛

60 ml

Milk

🍦

5 ml

Vanilla extract

🧂

0.3 g

Salt

🌾

80 g

Flour

🫐

150 g

Blueberries

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C static (or 170°C fan). Line the loaf pan with parchment paper.

    🍳20 x 10 cm loaf pan
    📜parchment paper

  2. Step 2/13

    Sift 230 g all-purpose flour with the baking powder into a bowl. Set the dry mixture aside.

    🌾all-purpose flour
    🫙baking powder
    🧺fine sieve
    🥣mixing bowl

  3. Step 3/13

    Beat 250 g softened butter with 200 g granulated sugar until pale and fluffy. Scrape down the bowl.

    🧈butter
    🍬granulated sugar
    🥣mixing bowl
    ⚙️electric hand mixer
    🥄rubber spatula

  4. Step 4/13

    Beat in the eggs one at a time. Mix until each egg is fully incorporated.

    🥚egg
    🥣mixing bowl
    ⚙️electric hand mixer

  5. Step 5/13

    Add one third of the flour mixture. Mix briefly until just combined.

    🌾all-purpose flour
    🫙baking powder
    🥣mixing bowl
    ⚙️electric hand mixer

  6. Step 6/13

    Add half of the milk. Mix briefly until combined.

    🥛milk
    🥣mixing bowl
    ⚙️electric hand mixer

  7. Step 7/13

    Repeat with the remaining flour and milk, ending with flour. Fold only until no dry streaks remain.

    🌾all-purpose flour
    🫙baking powder
    🥛milk
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/13

    Stir in the vanilla extract and salt. Transfer the batter to the lined loaf pan.

    🍦vanilla extract
    🧂salt
    🥣mixing bowl
    🥄rubber spatula
    🍳20 x 10 cm loaf pan

  9. Step 9/13

    Level the batter surface. Scatter the blueberries evenly over it.

    🫐blueberries
    🥄rubber spatula
    🍳20 x 10 cm loaf pan

  10. Step 10/13

    Pulse 80 g flour, 40 g cold butter, and 35 g sugar into coarse crumbs. Keep the mixture crumbly.

    🌾all-purpose flour
    🧈cold butter
    🍬granulated sugar
    🥣mixing bowl

  11. Step 11/13

    Sprinkle the crumble evenly over the blueberries. Press it very lightly into the batter.

    🌾all-purpose flour
    🧈cold butter
    🍬granulated sugar
    🍳20 x 10 cm loaf pan

  12. Step 12/13

    Bake for 60 min. Test the center with a toothpick; it should emerge moist with a few crumbs.

    🍳20 x 10 cm loaf pan
    ✨toothpick

  13. Step 13/13

    Lower the oven temperature by 10°C if more baking is needed. Bake for up to 10 additional min.

    🍳20 x 10 cm loaf pan
    ✨toothpick

Composition

Ingredients

Types

Grains, Dairy, Eggs, Leavening agents, Flavorings, Seasonings, Fruit

Ingredients

All-purpose flour, Sugar, Butter, Eggs, Baking powder, Milk, Vanilla extract, Salt, Flour, Blueberries

Notes

All-purpose flour (type 00 flour), Butter (softened), Eggs (medium), Vanilla extract (amount not given), Flour (for the crumble), Blueberries (fresh or frozen, amount not given)

Allergens

gluten, milk, eggs

Dietetics

Dietary regimen

Vegetarian

Calories

525 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 61g, Total fat: 29g, Saturated fat: 17g, Fiber: 1.5g, Sugars: 38g

Nutritional Information

Minerals

Calcium: 85mg, Iron: 1.5mg, Potassium: 115mg, Sodium: 170mg

Vitamins

Vitamin A: 270µg, Vitamin C: 2mg, Vitamin D: 1.2µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

25 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

20 x 10 cm loaf pan, mixing bowl, fine sieve, electric hand mixer, rubber spatula, measuring spoons, toothpick, parchment paper

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

British, Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Moist, Crumbly, Buttery, Soft

Flavors

Sweet, Buttery, Vanilla, Fruity, Tart

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving), freezer : 3 months (Wrap individual slices tightly,Freeze in an airtight container)