Blueberry Pound Cake (Blueberry Bread)
Servings: 12 slices
- 1¾ cups (250 grams) blueberries about 9 oz
- 2 cups (300 grams) all-purpose flour + 1 tbsp for the blueberries
- 1 cup (250 grams) milk we used almond milk
- ¾ cup (150 grams) sugar
- ¼ cup (55 grams) olive oil sub canola or sunflower oil
- 1 medium (2 teaspoons) lemon the grated zest
- ¼ cup (60 grams) lemon juice
- 1 tablespoon (1 tablespoon) vanilla extract
- 1 tablespoon (12 grams) baking powder + 1 pinch salt (optional)
For the Lemon Glaze (optional)
- 1 cup (120 grams) powdered sugar
- 1 tablespoon (1 tablespoon) milk we used almond milk
- 1 tablespoon (1 tablespoon) lemon juice + optional 1 tsp vanilla extract
- Preheat oven to 350°F (180°C). Line a 9×5-inch (23×12 cm) loaf pan with parchment paper.
- Mix wet ingredients in a large bowl: the zest from 1 medium lemon, ¼ cup lemon juice, 1 cup milk, ¾ cup sugar, ¼ cup olive oil, and 1 tablespoon vanilla extract.
- Add dry ingredients: Sift in 2 cups all-purpose flour and 1 tablespoon baking powder, and 1 pinch of salt. Whisk gently until just combined.
- Toss 1¾ cups blueberries with 1 tbsp flour, then fold into the batter. Pour into pan and smooth the top.
- Bake for 50 minutes, or until a toothpick (avoiding blueberries) comes out clean. Cool in pan 15 minutes, then transfer to a wire rack.
- Make glaze: Stir together 1 cup powdered sugar, 1 tablespoon milk, 1 tablespoon lemon juice. Drizzle over cooled cake. Slice and enjoy!
