blueberry-lemon-crumble-pound-cake
This blueberry lemon pound cake is vegan and gluten-free. It’s loaded with blueberries and bright flavor, making it the perfect cake for a wonderful summer brunch.
Ingredients
0.75 cup almond milk
2 cups Bob’s Red Mill Gluten free flour
1 cup fresh or frozen blueberries (inside batter)
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