Almond Pound Cake with Blueberry Compôte

Finally perfected this little bit of happy!

#DivineDessert

Almond Pound Cake with Blueberry Compôte Recipe

Blueberry Compôte Ingredients

• 18 oz fresh blueberries 
• 1/4 cup + 2 Tbsp + 1 1/2 tsp granulated sugar
• 1 1/2 Tbsp cornstarch
• pinch (about 1/16 tsp) pink Himalayan salt

Almond Pound Cake Ingredients

• 3 large eggs, at room temperature
• 2 cups all purpose flour, sifted
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, at room temperature (67^◦ F)
• 1/2 cup heavy whipping cream
• 1/4 cup 1% milk
• 2 tsp almond extract

Blueberry Compôte Directions

• After washing 18 oz blueberries, cut each blueberry in half, placing halved blueberries into a medium bowl. 
• Stir in 1/4 cup + 2 Tbsp + 1 1/2 tsp granulated sugar, 1 1/2 Tbsp cornstarch, and pinch (about 1/16 tsp) pink Himalayan salt until well-combined. I use a small rubber spatula for this.
• Cover bowl with cling wrap and refrigerate overnight (or at least until sugar/cornstarch mixture is *soupy* and *blue*).
• Heat a large skillet over medium heat on stovetop.
• Add fruit mixture and simmer for about 6 mins, or until compôte reaches your desired consistency.
• Serve warm or cold on top of Almond Pound Cake. We also like to add Creamy Cool Whip!

Almond Pound Cake Directions

1. Preheat oven to 350° F.
2. Grease and flour 1 lb loaf pan and set aside. I sometimes use Pam Baking Spray in a dark loaf pan to get a bit of crunch to the edges of the loaf.
3. In a mixing cup, combine 1/2 cup heavy whipping cream and 1/4 cup 1% milk then set aside.
4. In a large bowl, beat on medium-high 1 cup unsalted room temp butter until light in color (about 2 mins in my stand mixer).
5. While still beating on medium-high, slowly add 1 1/2 cups granulated sugar until fluffy (about 1 1/2 mins in my stand mixer).
6. Decrease to medium-low speed and add 3 large eggs – one at a time – until each is just incorporated.
7. Continuing to beat on medium-low, alternate adding 2 cups sifted all purpose flour and cream/milk mixture until smooth.
8. Continuing to beat on medium-low, add almond extract until just incorporated.
9. Transfer batter into prepared loaf pan.
10. Bake 1 hr, toothpick inserted into the center comes out moist and just a few crumbs. At about 25 mins into baking, tent with aluminum foil to prevent burning of the top.
11. Allow to cool 15 mins before transferring from loaf pan to wire rack.

Nutrition Facts
Serving size: 1 slice
Servings: 10
Amount per serving
Calories	547
% Daily Value*
Total Fat 24g	31%
Saturated Fat 14.5g	72%
Cholesterol 120mg	40%
Sodium 295mg	13%
Total Carbohydrate 79.3g	29%
Dietary Fiber 2.1g	7%
Total Sugars 44g
Protein 5.4g
Vitamin D 15mcg	73%
Calcium 27mg	2%
Iron 2mg	12%
Potassium 105mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoOvoVeg