Blueberry pound cake

Whisk the butter and sugar till very fluffy. Make a mixture of eggs + milk + vanilla extract.

Sieve the flour and baking powder, keep aside.

Now fold in the egg mixture and flour mix into the butter mixture in 2 parts, that is add half the egg mixture first and then add the flour mixture, followed by egg mix and then flour mix.

While adding the last part of the flour mix, add blueberries the flour itself and then fold in the complete mixture. This makes the blueberries not sink at the bottom.

Pour this mixture into a greased loaf tin and bake for 50-55 minutes in a preheated oven at 165℃. Let the cake cool down.

To make the butter cream, Whisk the butter until fluffy and then slowly add the icing sugar.

Whisk well and then add the blueberry concentrate or crush. Whisk until piping consistency is obtained.

Mix in the gel colour and pour into a piping bag, pipe the cake with the same. Cut and serve.