Happy weekend! Sorry for being MIA. I had so much going on but that’s life and i have to learn to balance it all. Over the week i was craving something sweet so i made this easy blueberry-lemon pound cake. You can use any other berries of your choice. I used coconut sugar and it came out more like a sweet bread. So if you like it some sweeter you can use cane sugar or brown sugar instead. It really doesn’t take a lot of time to make this cake, Just mix your wet ingredients and dry ingredients. Baking is the longest but that’s my favorite part because your whole kitchen smells like delicious blueberries. I used fresh blueberries, you can use frozen blueberries as well.
I hope you enjoy this recipe.
Well, let’s get started with the recipe!
Yummi blueberry lemon pound cake
Ingredients:
- 1 cup of unbleached all purpose flour
- 1 cup of whole wheat flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup washed blueberries
Wet:
- ¾ cup coconut sugar ( or any other sugar of your choice)
- 2 tbsp lemon juice
- 2 tbsp pure vanilla extract
- 3 tbsp coconut oil
- ½ cup vegan cream cheese
- ¾ cup soymilk ( or any other non dairy milk of your choice)
- little bit of zest of a lemon or lime
- Preheat oven to 350°F. Line a loaf pan with parchment paper or lightly grease it with coconut oil
- In medium bowl, combine your dry ingredients
- Now combine your wet ingredients in other medium bowl
Wet and dry ingredients inside the bowl
- Now combine your wet and dry ingredients together. Mix it very well then drop blueberries and continue mixing
Combine dry and wet ingredients
- Slowly pour the batter into pan. You can drop few blueberries on top if you like and some lemon zest
Pour the batter into the pan
- Bake for 60 minutes. Use a toothpick and make sure it comes out clean from the center when you check after an hour. If it doesn’t, continue baking for another 5 minutes.
- Cool for about 5-7 minutes before slicing the cake
- Voala…..Enjoy!
Voala it’s time to cool before slicing.