Apple Blueberry Pound Cake
A perfect balance of Apple Blueberry Pound Cake. It's moist, light soft texture, bursts of sourish juicy blueberries and apple chunks.
Ingredients
- 150 g cake flour or plain flour
- 1 tsp baking powder
- 150 g butter - soft to touch
- 120 g caster sugar
- 1 tbsp lemon juice
- 1 lemon zest
- 1 tsp vanilla extract
- 3 large eggs
- 250 g fresh blueberries
- 1 red apple - peeled, chorded and chopped
Instructions
- Preheat oven to 170 deg C. Line a 9 x 4 inches loaf pan with parchment paper. Sift flour and baking powder together and set aside.
- Beat butter and caster sugar together in a cake mixer till light and fluffy, takes about 8 minutes. Add vanilla extract, lemon juice and lemon zest, mix well. Then add eggs, one by one, until mixture incorporated, mix well.
- Sift in flour mixture the second time into egg mixture in 2 portions and fold through completely with a rubber spatula. Add chopped apple and fold well.
- Pour half of the batter into prepared loaf pan and add blueberries over it. Then top up with the remaining batter and smooth evenly with a rubber spatula. Add more blueberries on top.
- Bake in the preheated oven for about 40 minutes or a skewer into the center of the cake comes out clean.
- Remove the cake in loaf pan after baked, then cool the cake completely on wire rack. Lastly dust some snow powder or icing sugar over the cake before slicing.
Notes
Please keep in mind that all ovens temperature and baking time varies
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!