Blueberry Pound Cake    Veg  HT  CD CBF DP  120mins

Makes 1 x 10-inch cake   Hot  Cold  Vegetarian Fruit  Baked Fayre Teatime  Dessert

Ingredients

Olive Oil for greasing 

450g/1lb Granulated Sugar 

180ml/6fl.oz. Extra Virgin Olive Oil 

4 Large Eggs 

325g/12oz Plain Flour 

225g/8oz Fresh or Frozen Blueberries 

1 teasp Baking Powder 

1/2 teasp Bicarbonate of Soda 

1/2 teasp Salt 

240ml/8fl.oz. Sour Cream 

1 teasp Vanilla Extract 

1 teasp Lemon Juice 

50g/2oz Icing Sugar 

4 teasp Lemon Juice

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a 25cm/10-inch tube (bundt) pan with olive oil.

2. Place the sugar and olive oil in a large mixing bowl and mix with an electric mixer at medium speed until well-blended.

3. Add the eggs, one at a time, beating well after each addition. Set aside. 

4. Place the blueberries in a small bowl, add 2 tablespoons of the flour and toss well. Set aside.

5. Combine the remaining flour, baking powder, baking soda and salt in a large mixing bowl then add the flour mixture to sugar mixture a little at a time, alternating with the sour cream. 

6. Fold in blueberry mixture, 1 teaspoon of lemon juice and vanilla extract then pour into the prepared tin. Bake for 1 hour and 10 minutes or until a wooden toothpick inserted in centre comes out clean.

7. Once cooked, remove from the oven and allow to cool in the tin for 10 minutes.

8.  To serve - mix together the icing sugar and 4 teaspoons of lemon juice in a small bowl.  Remove the cake from the tin, transfer to a serving platter and drizzle the icing sugar mixture over the top of the warm cake.

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