Blueberry Swirl Honey Pound Cake

A glazed pound cake possesses an exquisite flavor.

Photo by Nea Arentzen

Ingredients

Blueberry jam

• 2 cup blueberries, divided

• 3 tablespoon lemon juice

• 3 tablespoon granulated sugar

• A pinch of kosher salt

  
  

  Batter

• 4 large eggs

• 1 cup (227 grams) unsalted butter

• 1 1/2 cup (180 grams) all-purpose flour

• 3/4 cup (150 grams) granulated sugar

• 1/3 cup (113 grams) honey

• 1/2 teaspoon baking powder

• 1/8 teaspoon baking soda

• 1 1/4 teaspoon kosher salt

  
  

  Glaze

• 1 tablespoon blueberry jam

• 1 1/2 cup (180 grams) powdered sugar

• 1 teaspoon water or more, as needed

• A pinch of kosher salt

Instructions

Step 1

Preheat the oven to 350ºF, ensuring the rack is positioned in the center. Line a conventional loaf pan with parchment paper. A lighter-colored loaf pan will assist prevent excessive darkening, although it is not catastrophic.

Step 2

In a medium saucepan, amalgamate 1 ½ cups of blueberries (save the remainder for garnish), lemon juice, and a pinch of salt. Simmer over medium-low heat until the blueberries are tender and the jam has thickened, approximately 10 minutes. Remove from heat and allow it cool slightly.

Step 3

In a large bowl, amalgamate the butter, sugar, and honey. Incorporate the eggs individually, beating until thoroughly amalgamated and airy, approximately 5 minutes.

Step 4

In a small bowl, drain 1 tablespoon of blueberry jam using a fine-mesh sieve (if you prefer the texture, straining can be omitted). Allocate separately. In a separate small bowl, mix ½ cup of the batter with the leftover blueberry jam.

Step 5

Incorporate ⅔ of the unadulterated batter into the base of the loaf pan and distribute it evenly. Layer the blueberry batter on top, followed by the remaining plain batter. Refrain from swirling! It will swirl within the oven as the jam-batter descends. Slice the knife down the center to facilitate the formation of a crack during baking.

Step 6

Bake until the top is golden brown and a toothpick inserted into the center emerges clean, for 65 to 80 minutes. Gently place tinfoil on top if it begins to brown excessively. Transfer to a wire rack and allow to cool primarily in the pan.

Step 7

As it cools, incorporate the powdered sugar, salt, and water as necessary into the bowl containing the remaining tablespoon of jam. The consistency of each individual's jam may vary, thus I recommend adding water as necessary rather than specifying a precise quantity.

Step 8

After the pound cake has completely cooled, evenly distribute the glaze over the surface and then adorn it with the remaining blueberries. Allow the glaze to solidify for approximately 20 minutes before to slicing the cake.