lemon blueberry

pound cake

INGREDIENTS

– 2 cups all purpose flour – 3/4 cup sugar – 1 1/4 teaspoons baking powder – 1/4 teaspoon salt – 1/2 teaspoon baking soda – 3/4 cup non-dairy milk – 1/2 cup non-dairy yogurt – 1 1/2 teaspoons vanilla extract – 1/2 cup unsweetened applesauce – 3 1/2 Tablespoons lemon juice – zest of one lemon – 3/4 cup blueberrie – 1-2 Tablespoons all purpose flour

STEP 1

Whisk flour, sugar, baking powder, salt, and baking soda in a large bowl.

STEP 2

Mix milk, yogurt, vanilla, applesauce, lemon juice, and lemon zest in a separate bowl. Gradually add dry mixture to wet mixture, stirring well.

STEP 3

Toss blueberries with 1-2 tablespoons of flour, then fold into batter.

STEP 4

Pour batter into a greased loaf pan. Optionally, place extra blueberries on top.

STEP 5

Bake at 55-60 minutes at 350°F, checking with a toothpick for doneness.

STEP 6

Let cool for 10 minutes, then transfer to a cooling rack. Slice when cooled. Enjoy!

Tips for Making Lemon Blueberry Pound Cake:

Strawberries, raspberries both work well, but blueberries and lemon just seem to click!

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