Strawberry Blueberry Loaf Cake
Finish your July 4th feast on the lighter side with Strawberry Blueberry Loaf Cake, full of blueberries and strawberry puree, then topped with homemade whipped cream and fresh berries. The perfect dessert for a warm summer's day.
Servings 8 slices
Calories 248kcal
Ingredients
Strawberry Puree
- 1 cup strawberries blended
- ¼ cup granulated sugar
Pound Cake
- 1 ¼ cup all-purpose flour + 1 tablespoon
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup blueberries
- 2 eggs
- ½ cup granulated sugar
- ¼ cup unsweetened vanilla almond milk or any other kind of milk
- ¼ cup extra virgin olive oil
- 1 tablespoon pure vanilla extract
- Blueberries and Strawberries sliced
Instructions
Make the strawberry puree
- In a blender, combine the strawberries and the sugar. Blend smooth. Set aside.
Make the pound cake
- Preheat the oven to 350°F. Spray a loaf pan with nonstick baking spray, and set aside.
- Toss the blueberries in a tablespoon of flour. Set aside.
- Measure the flour, baking powder and salt into a small bowl. These are the dry ingredients. Whisk until incorporated. Set aside.
- Add the egg and sugar into a large bowl. Use a hand mixer to blend until very smooth and fluffy.
- Pour in the almond milk, olive oil and the vanilla extract into the egg-sugar mixture, beating until well incorporated.
- Sprinkle the dry ingredients into the wet ingredients, folding them into the batter until smooth.
- Pour the strawberry puree into the batter, gently stirring it into the batter until combined.
- Fold the blueberries into the batter gently with a rubber spatula.
- Pour the batter into the prepared loaf pan.
- Bake for an hour, then insert a knife or a toothpick to check the doneness. Bake for an additional 10-15 minutes, if necessary. (Mine took closer to 1 hour 30 minutes, so keep an eye on it and watch the cake so that the top does not burn.)
- Let the loaf cake cool completely.
- Slice the cake. Serve with a dollop of homemade or store-bought whipped cream and fresh berries sprinkled on top.
Notes
To make this recipe completely dairy free, whip cold coconut cream with a hand mixer.
Nutrition
Serving: 1g | Calories: 248kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 47mg | Sodium: 150mg | Fiber: 2g | Sugar: 22g
