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June, 2016 RECIPE OF THE MONTH

Yields (3) 8x4 in. Loaves

• INGREDIENTS •

2 C Butter
2-1/3 C Sugar
1/2 C White miso, low sodium
8 ea Eggs, large
3-2/3 C AP Flour
1 t Baking powder
2/3 C Milk, whole
1 T Vanilla Bean Paste (or extract)
3 C Blueberries, whole, washed & dried, divided
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Miso Blueberry Pound Cake

Berry season is upon us! We know, we know - this flavor combination sounds unlikely! But we think it's the best pound cake we ever did taste - and we know you'll agree. Miso helps bring out the buttery, rich flavor that we all seek out from a piece of cake. So, jump for joy, eat some pound cake, and relish in summer.

Recipe Images by Bruce Plotkin Photography.

METHOD

1

Setting Yourself Up

  • Preheat oven to 350'F.
  • Grease (3) 8x4 in. loaf pans, then line with parchment paper.
  • Combine milk with vanilla bean paste and reserve.
  • Sift flour and baking powder together and reserve.
2

Making the Batter

  • In the bowl of an electric stand mixer fitted with the whip attachment, cream together butter, sugar & miso until light and fluffy.
  • Beat in eggs one at a time until incorporated.
  • Beat in the flour alternately with the milk-vanilla mixture, mixing until just incorporated.
  • Fold 2 C of blueberries into the batter gently.
3

Assembling the Loaves for Baking

  • Pour batter evenly into prepared loaf pans. Top each loaf with 1/3 of the remaining blueberries.
  • Bake in preheated oven for 45 minutes, or until a toothpick comes out of the center of the cake clean.
  • Once loaves are removed from the oven, immediately loosen cake edges with a knife.
  • Allow to cool in pans for 10 minutes, then remove from the pans.
  • Strip off parchment and cool completely on wire racks.
4

Optional Step!

  • Garnish with more blueberries, a healthy dollop of creme fraiche and powdered sugar.