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Blueberry Pound Cake

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I make my blueberry pound cake using half soft white wheat and half white flour. It makes a deliciously dense cake.

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Summer is winding down, darn it! I love the fall season but hate to let go of that wonderful warm/hot weather of summer. I have been a bit neglectful about posting the past few weeks. I was in the hospital for a few days, and then I had to take it easy for awhile. I am on the mend now and things are looking up. I am starting to feel better then I have in a long time. I tend to neglect symptoms and self-diagnosis using google. Not the smartest thing to do apparently, because I was incorrect about what was wrong with me. I thought it was my lungs at first, I was feeling short of breath. I thought it was my heart as it got worse. I thought I was having a heart attack. It finally got so bad to where I could barely walk or function so I went to the emergency room thinking my heart was failing. After much testing and staying the night. They concluded it was a severe potassium deficiency. I would have never come up with that diagnosis, hahaha…

You’ll need:
2/3 cups whole soft white – wheat flour freshly milled by me a few hours earlier
2/3 cup all-purpose flour
1 cup sugar I use organic unprocessed coconut sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup applesauce
2 eggs
1 teaspoon almond extract
1 cup fresh blueberries
olive oil spray, for your pan

Mix together the 2 flours, salt, baking soda and set aside.
Mix the applesauce and sugar together. Add the eggs, beaten one at a time to the sugar mixture.
Add vanilla.
Add the flour mixture into the sugar mixture. Do not over mix.
Fold in the fresh blueberries.
Spray a loaf pan with the olive oil spray so your pound cake will slip out of the pan.
Pour the batter into the pan.
Bake in a preheated 350-degree oven for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Times may vary depending on the oven.
Let cool for 10 minutes. Turn it upside down and it shpul slip out easily. If it doesn’t come out easily run a knife around the edge of the cake edge. Cool on a wire rack.

Blueberry Pound Cake
Author: 
Recipe type: Whole Wheat
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf 8 serv
 
Ingredients
  • ⅔ cups whole soft white - wheat flour freshly milled by me a few hours earlier
  • ⅔ cup all-purpose flour
  • 1 cup sugar I use organic unprocessed coconut sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup applesauce
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries
  • olive oil spray, for your pan
Instructions
  1. Mix together the 2 flours, salt, baking soda and set aside.
  2. Mix the applesauce and sugar together. Add the eggs, beaten one at a time to the sugar mixture.
  3. Add vanilla.
  4. Add the flour mixture into the sugar mixture. Do not over mix.
  5. Fold in the fresh blueberries.
  6. Spray a loaf pan with the olive oil spray so your pound cake will slip out of the pan.
  7. Pour the batter into the pan.
  8. Bake in a preheated 350-degree oven for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Times may vary depending on the oven.

 

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