Lemon Blueberry Poundcake

Summer is high season for blueberries. One day I definitely plan on picking blueberries in a seaside Maine town. Probably wearing a chunky, ivory cable-knit sweater accompanied by my strappingly handsome boyfriend. Sigh.

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Until then, I will have to settle for the grocery store variety of blueberries. But I did a big no-no. I let almost a week pass before delving into my fresh blueberries! They were all wilted! I couldn’t bare to let them go to waste…so I decide to bake them into a cake. This is a super easy, no butter recipe for poundcake. The Greek yogurt keeps this cake nice and moist . The vanilla extract, lemon juice and blueberries give it tons of flavor. And best of all, no wilted blueberries went to waste!

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You’ll need:
1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup Greek yogurt (I

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used non-fat)
3/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 cup canola oil
2 eggs
1/4 cup lemon juice
1 cup blueberries

Preheat oven to 350 degrees.

Wash the blueberries. Pick out and throw away any blueberries that have mold or white fuzz on them.

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Best eggs, sugar, oil, lemon juice, vanilla and Greek yogurt together until smooth.

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Next, add flour, baking powder and salt. Mix until just combined. If there are a few lumps that’s ok. Add the blueberries and gently fold into batter.

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Pour batter into a well greased bread pan. Bake at 350 degrees for 45-50 minutes or until it passes the knife test.

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The sweet smell coming from the oven will bring everyone into your kitchen.

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Gorgeous! Look what you can do with week-old blueberries! Hmmm maybe strawberries would work as well!!

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This is perfect as dessert or breakfast or snack… Or really anytime!