Blueberry pound cake

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• 44 g white spelt flour
• 2⅔ g cornflour
• 2⅛ g baking powder
• 20 g sugar
• 17⅓ g sunflower oil
• 33⅓ g milk
• ⅜ eggs
• 13⅓ g blueberries
• ⅛ tbsp lemon zest

• hand mixer with beaters
• bowl

Mix the eggs with the mixer for a couple of minutes.

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Then add the sugar a little at a time and continue mixing for another 8 minutes.

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Then add the oil and milk and mix for another couple of minutes.

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Once you get a frothy mixture, add the lemon zest.

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Meanwhile, add the blueberries to the flour, cornflour and baking powder and add everything to the mixture.

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Pour into a buttered mould and bake for about 40 minutes at 170 degrees.

Enjoy your meal!