Lemon Blueberry Pound Cake (non dairy)

First you mix the flour, baking powder and salt in one bowl. 

Then you cream your sugar, plant butter, eggs and lemon zest in a second bowl using a spatula. 

Then you whisk together in a third bowl your sour cream and oat milk.

Now alternate between the flour and sour cream mixture and mix into the creamed butter mixture. 

Do this twice until you have combined everything. 

Then in. A separate bowl mix the frozen (keep them frozen) blueberries with the cornstarch and  pour into the batter.

Then using a spatula, very gently and not overly, just mix the blueberries into the batter. 

Take a 8×8 pan that’s been parchment lined and add a little sugar to the bottom.

Pour in your batter and smooth down with spatula. 

Bake on 350F for 55 minutes till golden and baked thru. 

Let cool, take a skewer and poke holes into your cake .

Pour the maple syrup on top of the cake and brush into the holes. 

Then mix your sugar and lemon zest and garnish the top.

Then EAT!