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That’s why I instructed to thaw frozen blueberries and pat them dry in the Notes section. White wheat has a lighter taste and texture, yet still has the same health benefits as regular red wheat, which makes it perfect for this tender cake! Frozen berries contain a LOT more moisture because of their ice crystals that melt when they’re heated, whether in the oven or just coming up to room temperature. Did you make any modifications to the recipe, including those listed in the Notes section, besides baking it for 70 minutes? When that moisture is released into the batter, it adds way too much liquid, which prevents your cake from baking properly. Conventional oven on the 3rd rack of 5. Did you fully thaw them AND pat them dry (as instructed in the Notes section!) . Instead of all-purpose flour, you’ll use white whole wheat flour (like this). ), your baked goods will often turn out denser and may collapse while cooling. That sounds really strange and not like how this pound cake, so I’d love to work with you to figure out what happened. For the rest of this cake’s tender texture, you’ll mix Greek yogurt into the batter! This is because gluten is the protein in wheat-based flours that helps baked goods rise and maintain their shape while cooling. And did you add more than 1 ½ cups of frozen blueberries? Slowly fold in blueberries with a spatula Pour batter in a greased 9x5 or 8x4 loaf pan and bake for 35-40 minutes until cake is cooked thoroughly in the middle. Fold the blueberries into the batter. Did you use fresh blueberries? Even when fully baked all the way through, your cake would likely collapse while cooling because of that extra moisture that compromises the cake’s structure. Hi! (That guarantees I’ll see your picture! It’s just as tender as the café one looked, but this one contains no refined flour or sugar and only 134 calories! Preheat the oven to 350°F, and line a 9x5” loaf pan with foil. Next time I will do a cup if I make again- it’s great with yogurt however far more like a quick bread than a pound cake. When you said this was more like a quick bread than a pound cake, were you referring to the texture or sweetness level? How was the color of your pound cake compared to the 4th photo in this blog post (where you can see the full loaf!)? . Almond flour lacks that, so when you substitute it for wheat-based flours in my recipes that rise (like cupcakes, cakes, muffins, quick breads, etc! Yikes! In a medium bowl add the blueberries and 1 tablespoon of flour, stir gently and set aside. We joined the queue, and I was secretly grateful for the extra time to study the huge variety of options before placing my order at the register. ♡   …and the rest of her healthy pound cake recipes! And now for my favorite part… Those fresh juicy summery oh-so-irresistible blueberries! Is it a convection (fan-assisted) oven? View Nutrition Information + Weight Watchers Points Lightly coat the foil with nonstick cooking spray. in Baking· Cake· Clean Eating· Desserts· Fruit· Gluten Free· Low Fat· Low Sugar· Sugar-Free· Vegetarian. Greek yogurt adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your pound cake a protein boost, too! ), you’ll just use 1 tablespoon of butter or coconut oil and 3 egg whites. Lightly coat the foil with nonstick cooking spray. Although I finally settled on an over-the-top chocolaty and decadent cake slice (no surprises there… I published my chocolate cookbook for a reason! Whether you prefer milk, dark or white, there are lots of treats inside for you! Whether you enjoy chocolate occasionally or every single day (that’d be me! You won’t find them anywhere else! You just need 1 tablespoon for this entire cake! Or gummy? Fresh blueberries will always yield the best results in this cake, especially in the appearance department. before adding them to the batter? I had a similar issue when making pumpkin muffins. I want to try this recipe, but would I be able to use oat flour instead? I took it out of the oven and let it cool for about 10 minutes. I’m honored that you tried my recipe, Laura! I’d love to help solve that issue before you try making it again! I know it can be easy to miss that bit! Just look at those bright pops of purple! I’d love to hear what you think if you decide to try making this blueberry pound cake! In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. At least with Bobs 1:1 GF flour. Although you probably guessed that already if you’ve been around my blog a while… You know how much I ♡ it! , Your email address will not be published. And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! Did you use a kitchen scale or measuring cups to measure all of the ingredients? By “doughy,” do you mean raw and underdone? Oat flour lacks that, so when you substitute it for wheat-based flours in my recipes that rise (like cupcakes, cakes, muffins, quick breads, etc! After washing your fresh blueberries, did you add them straight to the bowl, or did you let them drain (or dry them) first? . ). I’ve actually answered your milk question in the Notes section of the recipe (located directly underneath the Instructions!). Stir in 2 tablespoons of milk. I promptly returned it to the oven for even more baking! Am I doing something wrong? ♡   Greek Yogurt Pumpkin Chocolate Chip Pound Cake Coconut flour behaves SO much differently than any other flour, and substituting it in this recipe would make the batter so dry that it wouldn’t even hold together. I have always loved chocolate.   Did your pound cake collapse while cooling? Yes, not thawing your berries definitely would’ve caused problems, Jody! Didn’t thaw them. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. I’m honored that you’d like to try my recipe, Mel! Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. These recipes have never been seen before or appeared on my blog. I actually think the issue is too many blueberries. Upon turning the bread over to remove it from the baking dish, the bottom center cake oozing out from the bread! ?) and a pound of eggs (about 9 of them! ♡   Greek Yogurt Cranberry Orange Pound Cake How many rack positions does the inside of your oven have, and which one are you using to bake? (For best results, add the flour mixture in 3 equal parts.) In researching pound cakes, I learned they earned their name because they included a pound of each of the following ingredients: flour, sugar, butter, and eggs. ), whereas regular whole wheat flour comes from a heartier variety of red wheat. I would really like to try your recipe. However, if you don’t mind that texture difference with oat flour (where your pound cake may collapse and turn out denser), the flavors will still remain the same! White whole wheat flour earned its name because it comes from a special type of white wheat (it doesn’t actually contain any all-purpose flour! I’m a California girl who turned her baking hobby into a full-time job. Frozen ones tend to stain your batter gray… Not so appealing! Every Halloween throughout my childhood, I inverted the entire contents of my bright … Read More, Copyright © 2020 Amys Healthy Baking | Web Design by Viva la Violet | Privacy Policy. Unfortunately, I really don’t recommend using either option. It’s my pleasure, Jody! Pour wet into dry, stir until just evenly combined, then add the blueberries and very gently stir them in only until evenly mixed.

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