Blackberry Pound Cake

I have this recipe from the Martha Stewart website. I changed half the butter in her recipe and replaced it with coconut oil, chia seeds gel, and nonfat yogurt. It turned out very well. This pound cake can be served for breakfast or dessert with a scoop of ice cream. All my friends love it, and here it is.

Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4  cup sugar
2 eggs
1/2 cup nonfat yogurt (room temperature)
1 tsp vanilla
2 tbs coconut oil
1/4 cup chia seeds gel
1/4 cup butter (room temperature)
1 1/3 cup blackberries

Directions:
Preheat oven to 350°. Lightly butter a 9” x 5” loaf pan and line with parchment paper leaving a 2-inch overhang on all sides. Butter the parchment paper.

Combine the flour, salt, and baking powder in a bowl and mix well.
In a blender, blend the blackberries with 2 tablespoons of sugar (I prefer to leave the blackberries a little chunky after blending) and set aside.

In a KitchenAid or other stand mixer, using a flat beater, beat coconut oil, butter, chia seeds gel, and  sugar until light and fluffy (about 3 to 5 minutes). Add eggs one at a time and vanilla. Using a spatula, scrape down the sides, as needed. Turn the machine to low and alternatingly add the flour and the nonfat yogurt [beginning and ending with ½ cup of flour (3 times) and ¼ cup of nonfat yogurt (twice)].

Pour half of the batter into the prepared loaf pan and cover with half of the puréed blueberries.

Repeat using the other half of the batter and puréed blackberries. Use a skewer to swirl the batter and the puréed blackberries together.

Bake in the preheated oven for 1 hour and 10 minutes or until a toothpick inserted into the center of the cake comes out clean.

 Let cake cool for 30 minutes before removing from the loaf pan and serving.