We're losing our marbles over this blueberry pound cake.
Heat the oven to 350ºF. Spray a 8.5x4.5-inch, a 9x5-inch, or two 5.5x3-inch loaf pans with cooking spray, then line with parchment paper, leaving an overhang on the longer sides of the pan. Grind freeze-dried blueberries in a clean coffee or spice grinder, food processor, or high-power blender until you’ve made a very fine powder. Transfer to a small bowl.In a large bowl, use an electric mixer at medium speed to cream the sugar and coconut oil until well combined, about 3 minutes.
In a small bowl, whisk together the sour cream and oil . Reduce the mixer speed to low and beat in the dry ingredients in 3 additions and the sour cream mixture in 2 additions, making sure each addition is fully incorporated. Scrape half the batter into the bowl that used to contain dry ingredients, then beat in the reserved blueberry powder at medium speed until completely combined.
Spoon large scoops of both colors of batter into the loaf pan alternating colors on top of one another. Use a chopstick to run through the batter, swirling from one end of the pan to the other to make a marbled pattern—don’t overdo it, but get in there. Tap the pan on the counter a few times to settle the batter. Top with demerara sugar and flaky sea salt.
Bake until a tester poked into the center of the cake comes out clean, 50 to 60 minutes for 8.5x4.5-inch pan, 45 to 55 minutes for 9x5-inch pan, or 30 to 40 minutes for two 5.5x3-inch pans. Let the cake cool in the pan for at least 20 minutes, then lift the sides of the parchment to pull it out. Let the cake cool completely before slicing.Rose Levy Beranbaum's Fresh Blueberry Pie
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