Lemon Blueberry Pound Cake

BAM! It's Compassionate Cooking Sundays!

Credit: @anissabklyn/@sweetnisbakes

Ingredients

2 1/2 cups of all-purpose flour

1 1/4 cups of sugar

3 teaspoons of baking powder

1/4 teaspoon of salt

3/4 cup of almond milk

1/2 cup of avocado oil

1 teaspoon of pure vanilla extract

1/3 cup of lemon juice (Probably about three lemons)

Lemon zest of the lemons

1 teaspoon of vanilla extract

1 1/2 cups of fresh blueberries

Instructions

Preheat your oven to 350°Fahreinheit.
Grease or line with parchment paper with an 8-inch round cake pan
Incorporate all the dry ingredients into a large mixing bowl and whisk until it's well blended together.
Add all the wet ingredients and mix until combined. Do not overmix, or the batter will be thick.
Fold in half the blueberries and then pour the batter into the 8-inch cake pan. Evenly, place the rest of the blueberries on top and press some of them into the cake.
Bake the cake for 45-60 minutes until you can insert a toothpick in the middle, and it comes out clean. However, you might see a few crumbs.
The cake should cool for about 15 minutes before serving.
Top with powdered sugar if desired. You can also put almond slivers.

Compassionate Fun Fact!

No tarts around AAAS, but there are lots of sweeties, and no one is as sweet as Petey Petey Petey!

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