Blueberry Pound Cake

The classic cake, known for its simple, equal-weight ingredients of butter, sugar, and flour, has evolved into a versatile canvas for modern bakers. By incorporating health-conscious substitutes like coconut oil and adding antioxidant-rich blueberries, the traditional recipe transforms into a delightful treat that's both indulgent and a tad healthier. The result is a moist, flavorful blueberry pound cake that's perfect for any occasion, whether it's a cozy family gathering or a celebratory brunch. With each bite, the burst of blueberry goodness complements the tender crumb of the cake, making it a surefire hit with those who savor the sweetness of tradition with a twist of contemporary wellness.  Whether you're a seasoned baker or just starting out, this recipe is foolproof and sure to impress.

Ingredients:

- 1 1/2 cups self-rising flour

- 2 eggs

- 1/4 cup softened butter

- 1/4 cup coconut oil

- 1/3 cup milk

- 3/4 to 1 cup sugar (depending on your sweetness preference)

- 1 tsp vanilla extract

- 1 tsp cinnamon

- 1 cup fresh or frozen blueberries

Directions:

1. Start by preparing your 9” x 5” loaf pan. Butter the pan generously and then dusts it with flour to ensure your cake comes out easily after baking.

2. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), setting the stage for your cake to bake to perfection.

3. In a medium-sized mixing bowl, cream together the sugar, softened butter, and coconut oil. If you have a handheld beater, it will make the process easier and ensure everything is well combined.

4. Crack in the eggs and mix until the batter is smooth, and the eggs are fully incorporated.

5. Gradually add the self-rising flour to the wet ingredients, whisking as you go to avoid lumps and ensure a smooth batter.

6. The stars of the show, the blueberries, come next. Along with the vanilla and cinnamon, fold them into the batter, distributing them evenly.

7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.

8. Bake in the preheated oven for 45 to 50 minutes. You'll know it's done when a toothpick inserted into the center comes out clean, or with a few moist crumbs attached.

9. Allow the cake to cool before slicing. This will give you clean cuts and prevent the blueberries from bleeding into the cake.

This blueberry loaf is a versatile treat that can be enjoyed at any time of the day. Pair it with your morning coffee, serve it as an afternoon snack, or dress it up with a dollop of whipped cream for a delightful dessert. The balance of sweetness from the sugar, the richness from the butter and coconut oil, and the burst of flavor from the blueberries make this cake a crowd-pleaser.

Happy baking, and enjoy your slice of blueberry bliss!