For us, July means one thing: fresh blueberries. And while it’s hard to beat a handful of fresh, chilled fruit on a steaming summer day, sometimes we appreciate shaking up our snack routine. So we developed this One-Bowl Blueberry Almond Pound Cake recipe, to showcase the best qualities of ripe blueberries.
A lower-fat, dairy-free, no-refined-sugar alternative to the bakery favorite, this blueberry pound cake is tender and fluffy. The citrus and almond complement the blueberries, rather than overpowering them. And it all comes together in a single bowl, for simple cleanup.
Top with other berries, such as sliced strawberries, or with a berry compote. You can also drizzle it with your favorite icing, or serve with a dollop of lemon curd or whipped cream.
One-Bowl Blueberry Almond Pound Cake
Ingredients
2 flax “eggs” (each “egg” is 1 tablespoons ground flaxseed combined with 3 tablespoons water)
1 ¼ cups all-purpose flour
1 cup almond flour
1/2 cup maple syrup (or a mix of agave and maple syrup)
½ cup canola oil
1/4 cup applesauce
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
3/4 teaspoon baking soda
¾ teaspoon sea salt
1 ½ to cups fresh blueberries
Instructions
1. Preheat the oven to 350°F. Grease a 9” x 5” loaf pan with butter or vegan butter, and dust it with flour; tap out the excess.
2. In a large bowl or a stand mixer, beat the flax eggs, flour, maple syrup, oil, applesauce, vanilla, lemon zest, baking soda, and salt with a hand mixer on low speed just until combined, and then on medium until smooth. Do not overmix. Fold in the blueberries.
3. Pour the mix into the prepared loaf pan and gentle shake the sides to even out the top. Bake about 1 hour, or up to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 20 minutes. Remove the cake from the pan and allow to cool completely on a wire rack.