Blueberry and Lemon Pound Cake
This Blueberry and Lemon Pound Cake is the perfect spring and summer treat. It's light and refreshing with bursts of blueberry in every bite. The pound cake is moist and delicious!
Ingredients
- 2 large eggs, room temperature
- 1/2 cup salted butter, melted
- 2 tbsp olive oil
- 1/4 cup almond milk, unsweetened
- 2 large lemons, juice only
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 1/2 cups all purpose flour, or gluten free all purpose flour
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup fresh blueberries, plus some extra for topping
- 1 tbsp cornstarch, for coating blueberries
Instructions
- Preheat the oven to 350 degrees F
- Add your eggs, oil, butter and almond milk to a large mixing bowl
- Whisk and mix until fully combined
- Add in the lemon juice, vanilla extract and granulated sugar
- Mix until fully combined
- Gently fold in the dry ingredients a little at a time
- In a small bowl, toss the blueberries in the cornstarch until all are covered
- Fold in the coated blueberries
- Pour the batter into a loaf pan that is greased/lined with parchment paper
- Smooth until even in the pan and top with extra blueberries if desired
- Bake for 30 minutes
- Remove from oven and cover the loaf with aluminum foil
- Put back into the oven and baked for an additional 20 minutes
- Once the loaf is done baking, remove from the oven and set aside to cool
- Do not remove from the pan until the loaf is fully cooled
- When ready, remove the loaf from the pan
- Slice and enjoy!
Nutrition
Calories: 309kcal, Carbohydrates: 38g, Protein: 4g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 57mg, Sodium: 170mg, Potassium: 47mg, Fiber: 1g, Sugar: 22g, Vitamin A: 340IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg