Blueberry Pound Cake Recipe
Ingredients
- 1/2 cup unsalted butter, room temperature (not sure about the 1/2 cup of butter to grams, so used 125g)
- 1.5 cups Hong Kong, sifted (180g, I used plain flour)
- 1/2 tsp Salt
- 1 cup Caster sugar (200g but I used 180g)
- 3 Large eggs
- 1 tsp Vanilla extract
- 1 cup quality heavy whipping cream (250ml, I used Milac whipping cream from Phoon Huat)
- 250g Fresh or Frozen blueberries
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 626g | |
| Calories 1587 | |
| Calories from Fat 1338 | 84% |
| Total Fat 151.94g | 190% |
| Saturated Fat 90.6g | 362% |
| Trans Fat 0.0g | |
| Cholesterol 1034mg | 345% |
| Sodium 1431mg | 60% |
| Potassium 505mg | 14% |
| Total Carbs 39.5g | 11% |
| Dietary Fiber 5.7g | 19% |
| Sugars 25.52g | 17% |
| Protein 23.78g | 38% |
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