BLUEBERRY pound cake: fragrant and super soft!

published on 13 April, 2026 at 17:36

INGREDIENTS (25×12cm)

2 eggs

150g (3/4 cup) sugar

125ml (1/2 cup) milk

100g (1/2 cup) melted butter

270g (2 cups) all-purpose flour

2 tsp baking powder

1 tsp vanilla extract

Pearl sugar, to taste

120g + 30g blueberries

1 tbsp all-purpose flour

METHOD

1. Place 120 g of blueberries in a bowl with 1 tablespoon of flour.

2. Toss to coat the blueberries evenly with the flour.

3. In a large bowl, beat the eggs and sugar with an electric mixer until light, fluffy, and pale.

4. Add the milk, melted butter, and vanilla extract, then mix to combine.

5. Add the flour and baking powder, mixing until smooth and lump-free.

6. Gently fold in the floured blueberries using a spatula.

7. Pour and level the batter into a greased and floured loaf pan.

8. Top with the remaining blueberries and sprinkle with pearl sugar.

9. Bake at 180°C/360°F for about 40 minutes.

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