Blueberry Lemon Pound Cake
Ingredients
Wet
- 3/4 cup almond milk
- 3/4 cup sugar
- 2 tsp vanilla extract
- 3 tbsp veg oil
- half lemon, juiced and zested
- 1/2 cup non dairy yoghurt (I used @nushfoods almond yoghurt)
Dry
- 2 cups all purpose gluten free flour
- 1/4 tsp xanthan gum
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries
Preparation
Preheat oven to 180°C and line a loaf tin.
Mix all wet ingredients together in a bowl until smooth.
In another bowl, add all dry ingredients apart from blueberries.
Stir to combine, then add to the wet ingredients and mix to form a smooth batter.
Fold through 3/4 cup blueberries, saving the rest.
Fill loaf tin with batter and sprinkle blueberries on top.
Bake for 60 minutes, until golden and a toothpick comes out clean.
Cool completely before slicing.
