Blueberry Pound Cake

Kiwilimón
Blueberry pound cake is a delicious dessert, resulting from the tartness of the fruit, the sweetness of the meringue, and the fluffiness of the cake. It's a very tasty dessert, perfect for pairing with coffee. It has a very elegant and attractive decoration, which will make it a popular cake among your family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 cups butter
  • 1/2 cups sugar, plus 2 tablespoons of sugar
  • 1/2 cups flour, plus 2 tablespoons of flour
  • 2 eggs
  • 1/2 cups cow's milk
  • 1/4 cups cranberries, dehydrated
  • 7 egg whites, (for the Italian meringue)
  • 1 cup sugar, (for the Italian meringue)
  • 3/4 cups water, (for the Italian meringue)
Preparation
30 mins
40 mins
Low
  • Preheat the oven to 200° C.
  • Add the butter and sugar to a bowl. Beat on high speed until the mixture is smooth. Once the mixture is creamy (it will have a lighter color), add the eggs one by one, reducing the speed, as we only want the eggs to be integrated.
  • Incorporate the milk and flour, alternating them. Be careful not to overbeat so the mixture doesn't curdle. Finally, fold in the blueberries.
  • Grease and flour a mold, add the preparation, and bake for about 30 minutes. Once cooked, unmold it and allow it to cool.
  • For the Italian meringue: Place the sugar in a pan and cover with water, heat the mixture over medium heat, and it's important not to stir the mixture.
  • Beat the egg whites on high speed until they double in size and are firm.
  • When the caramel forms large, slow bubbles, it is ready. Incorporate it in a thread into the bowl with the egg whites, while continuing to beat.
  • To decorate: add the meringue on top of the pound cake, and decorate with fruits and mint.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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