When the butter is softened at room temperature, stir well with a whisk to make it creamy. Stir well and add sugar little by little, stirring as if to hold air in the butter, stirring continuously, but it was stirred for about three to four minutes so that the sugar melted to some extent and the butter looked swollen.

Beat in the eggs one at a time and mix them thoroughly with a whisk. Add another and mix well.

Strain the flour through a sieve about three times to dissolve the lumps and put air in. Divide flour through a sieve about three times and mix them. I usually put in baking powder, but I skipped it because I didn't have it. But it's very soft and delicious without any problems.

When mixing flour, change it to a spatula, not a whisk, but mix it with a spatula, and mix it thoroughly so that you can't see the powder.

If the cake dough is made, you should make crumble quickly. Cut the butter into small pieces, put it in the refrigerator, make it hard and cold, chop it with a fork, add flour, and when the weather is cold, you can rub it with your hands, but the butter is about to melt quickly.

The butter became soft, so I quickly mixed it with my hands and made it into a soboro. I sometimes add sugar, but I skipped it to make it not sweet.

The cake mold is large for pound cake, but I just used it.

You can use blueberries that have been washed and frozen without thawing. Instead, you can bake it by lowering the oven temperature by about 10 degrees. I put the dough evenly in a mold and put the blueberries evenly.

Crumble on top of the dough and blueberries and bake them in the preheated oven at 170 degrees for about 30 minutes.

If it's done, you poke it in the middle with a wooden chopstick, and if there's no dough, it means it's all cooked well. If the dough gets smeared even a little, you have to bake it a little longer..

Cool blueberry pound cake and cut it into appropriate sizes