Blueberry Chia Jam Lemon Pound Cake
In need of some Blueberry Lemon Pound Cake? Because we definitely are! But wait... this is not your plain ol' pound cake, they come with a side of blueberry chia jam! Bursting with immense blueberry flavor, this jam complements the lemon zest of the cake so well! Trust us when we say you want to get a taste of this, it will keep your stomach satisfied!
Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!
1 cup blueberries & 2 tbsp or 16g Suncore Foods® Indigo Blueberry Supercolor Powder
2 tbsp Suncore Foods® Chia Seeds
3-4 tbsp maple syrup
2 tbsp water
Cake – Wet ingredients:
1/4 cup or 60 g freshly squeezed lemon juice
1/4 cup or 60g unsweetened soy milk
3/4 cup or 185g dairy free yogurt, room temperature
1/2 cup or 110g coconut oil or dairy free butter
1/2 cup or 100g sugar of choice
Cake – Dry ingredients:
2 1/4 or 270g cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp Suncore Foods® Rose Salt
1/2 cup blueberries
1. Chia jam – Add the blueberries, water and maple syrup into a saucepan, cook on a medium heat. Mash the berries as they begin to heat up. When the blueberries have broken down to a saucy consistency. Remove from the heat and whisk in the chia seeds. Let cool completely.
2. Cake – Preheat oven to 175 celsius. Greased the loaf pan and set aside. Soft flour, baking powder, baking soda, salt and mix well. Combine milk and lemon juice, set aside. In a stand mixer, cream together coconut oil, sugar and yogurt. Add in half of the flour mixture and mix on low. Add in milk & lemon juice and the remaining flour mixture, Mix on medium speed for about 1-2 mins or until smooth. Fold in blueberries with a spatula. Transfer batter into a prepared loaf pan. Bake for 55 minutes or until a butter knife through the center and comes out clean. Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.