A delightful gluten and dairy-free blueberry lemon pound cake that is bursting with juicy flavors, easy to prepare, and can be enjoyed toasted with nut butter. This loaf cake is a perfect treat for those who love flavorsome desserts.
1: Preheat oven to 180°C and line a loaf tin.
2: In a bowl, mix all wet ingredients (almond milk, sugar, vanilla extract, vegetable oil, lemon juice, lemon zest, and non-dairy yogurt) together until smooth.
3: In another bowl, add all dry ingredients (gluten free flour, xanthan gum, baking powder, baking soda, and salt) and stir to combine, then add to the wet ingredients and mix to form a smooth batter.
4: Fold through 3/4 cup of blueberries, saving the rest.
5: Fill the loaf tin with the batter and sprinkle the remaining blueberries on top.
6: Bake for 60 minutes, until golden and a toothpick comes out clean.
7: Cool completely before slicing.
