- 10 minutes
- 75 minutes
Developed on our Blueberry farm, this delicious, moist pound cake is made with fresh or frozen blueberries, coconut oil and almond extract. It is easy to make and loved by everyone. Beautiful when baked in a Bundt pan. Serve plain or with a dollop of whipped cream.
- Preheat oven to 325 degrees. Grease a 10" tube pan (a Bundt pan works great). Sprinkle pan with 2 Tablespoons of sugar and 2 Tablespoons of sliced almonds. Set aside.
- Mix together 2 and 1/2 cups flour, baking powder and salt in a small bowl. Set aside. In a large bowl, cream together 1 cup coconut oil and 2 cups sugar with an electric mixer until light and fluffy. Beat in eggs one at a time. Stir in almond extract. Gradually mix in the flour mixture. Dredge blueberries with the remaining 1/4 cup flour and then fold carefully into the batter. Pour batter in prepared tube pan.
- Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 to 15 minutes. Turn out cake onto a wire rack to cool completely.
- Slice and enjoy by itself or with a dollop of whipped cream.