Blueberry lemon pound cake 

Wet

3/4 cup almond milk
3/4 cup sugar
2 tsp vanilla extract
3 tbsp veg oil
half lemon, juiced and zested
1/2 cup non dairy yoghurt (I used  almond yoghurt)

Dry

2 cups all purpose gluten free flour
1/4 tsp xanthan gum
1.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup blueberries

Preheat oven to 180•c and line a loaf tin. Mix all wet ingredients together in a bowl until smooth.
In a another bowl, add all dry ingredients apart from blueberries.

Stir to combine, then add to the wet ingredients and mix to form a smooth batter.

Fold through 3/4 cup blueberries, saving the rest. Fill loaf tin with batter and sprinkle blueberries on top.

Bake for 60 mins, until golden and a toothpick comes out clean. Cool completely before slicing.