End of the Blueberries Pound Cake

FullSizeRender

Blueberry and Triple Sec in a Pound Cake? Delicious.

INGREDIENTS
226 grams butter, at room temperature
200 grams flour
1/2 teaspoon baking powder
Salt
4 large eggs, separated
186 grams sugar (split 100/86)
1 tablespoon orange cognac
1 cup blueberries

DIRECTIONS

Preheat the oven to 350 degrees. Butter and flour a loaf pan.

In a medium bowl, triple sift the flour and baking powder. Set aside.

In another bowl, using an electric hand mixer, whip the egg whites until they hold soft peaks and then gradually beat in 100 grams of the sugar, two tablespoons at a time.

In a third bowl, using a paddle attachment, cream the butter until light and fluffy. Beat in the remaining 86 grams of sugar until fluffy. Beat in the egg yolks until light and then add the Cognac.

Gradually fold the sifted flour mixture into the butter-egg mixture. Fold in the beaten egg whites just until the batter is smooth then fold in blueberries. Pour batter into the prepared pan and bake in the oven for 35 to 45 minutes or until a toothpick pierced in the center comes up clean. Cool in pan ten minutes on a rack, then cool the rest of the way out of the pan.

I worked with this recipe.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s