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