Blueberry Lemon Pound Cake 6/10
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Ingredients:
2 cups all purpose gluten free flour
1/4 tsp xantham gum
1.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup almond milk
3/4 cup coconut sugar
3 tbsp coconut oil
1/2 lemon, juiced and zested
1/2 cup greek yogurt
1 cup blueberries
Directions:
- Preheat oven to 350 degrees F
- Combine all the dry ingredients including flour, xantham gum, baking powder, baking soda, and salt.
- In a separate bowl combine all the wet ingredients including almond milk, coconut sugar, coconut oil, lemon juice and zest, and greek yogurt.
- Combine the wet and dry ingredients and mix till combined.
- Fold in the blueberries.
- Add to a greased tin and bake for 60 minutes.