blueberry compote pound cakes on a plate

Blueberry filled mini pound cake

Recipe by honeykki | This recipe feeds 8-9 with a serving size of 1 mini pound cake per person.

Difficulty: ★☆☆ Total Time: 60 min

Prep Time: 5-10 mins
Cook Time: 10-15 mins
Baking Time: 15-20 mins (175°C/350°F)
Cooling & Decorating Time: 10-15 mins

This delicacy is a basic pound cake recipe turned into a beautiful dessert you could buy at a dessert cafe. The best way to enjoy the confection is to have the cake, compote and yogurt cream all in one bite, as the blueberry compote and yogurt cream add a fresh finish to the rich pound cake.

Ingredients

Pound cake

135g unsalted butter(softened)
120g sugar
3 eggs
135g cake flour
4g or 1/2tsp baking powder
1tsp vanilla extract

Blueberry compote

150g blueberries
75g sugar
juice of half a lemon

Yogurt cream

300g heavy cream
30g sugar
80g unsweetened greek yougurt

Toppings

blueberries
herbs like fresh mint or chervil

Kitchen Materials

whole pan (315x260x26mm; 64x64x20mm each mold)
*a regular cupcake tin of 9-12 molds should also work alternatively

Preparations Before Baking

1. Soften 135g of unsalted butter by leaving it outside the fridge.
2. Juice half of a lemon in a small bowl, then leave to the side.
3. Wash blueberries thoroughly, then leave to the side.

*Keep in mind for later, the oven should be preheated to 175°C (350°F).

Recipe

1. In a mixing bowl, soften the butter using a spatula, then, add and mix the sugar.

image of adding vanilla extract to eggs in butter mixture

2. Add and mix eggs and vanilla extract into the butter mixture.

image of sifting dry ingredients into mixture

3. Add and mix sifted dry ingredients (cake flour and baking powder) using a spatula. If you see lumps, you can use a whisk for a moment.

4. Fill with batter 80% of the mold coated with butter and flour.

image of mini pound cakes rising in the oven

5. Bake in preheated oven at 175°C (350°F) for 12~15min until golden brown.

image of mini pound cakes out of the oven on a cooling rack

6. Cool completely on the wire rack.

7. In a sauce pan, add and mix blueberries and sugar.

image of squeezing lemon in blueberry and sugar pot

8. Simmer and constantly stir for 15min on low heat and finish off with lemon juice.

9. Completely cool the compote.

10. In a large bowl, add heavy cream and sugar and whip until soft peaks form. And then, add greek yogurt and keep whipping until hard. Chill the yogurt cream in the refrigerator before use.

11. Dig a hole in the pound cake to fill the compote using an apple corer. If you don’t have an apple corer, you can use a long tea spoon.

image of mini pound cakes filled with compote

12. Fill the compote into pound cake hole and top with yogurt cream.

13. Finish off with fresh blueberries and herb. Chill the cake in the refrigerator for 30min and serve!