Boulevard's B.C. blueberry pound cake

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Some days, you crave macarons and eclairs. Other days, you just want a simple pound cake that makes your kitchen smell like the one you stepped into at home when you were a child. Boulevard Kitchen and Oyster Bar in Vancouver is well-known for its refined seafood dishes, but it can crank out a perfect simple pound cake using one of B.C.'s most popular ingredients: blueberries. 

3/4 cup good quality olive oil
1/4 cup butter, unsalted, at room temperature
1 ¼ cups sugar
6 whole eggs
1 ¾ cups all-purpose flour
3/4 cup roasted almond flour
2 ¼ tbsp baking powder
3/4 cup fresh B.C. blueberries

Preheat oven to 350 F 

In a stand mixer fitted with a paddle attachment on medium speed, combine 1/3 olive oil with butter, then gradually add sugar. 

Add eggs one at a time, while continuing to mix. 

Once all eggs are added, turn mixer off and scrap down sides of bowl.  

Continue mixing on medium speed for 4 minutes. 

Slowly add the rest of the olive oil in a steady stream while mixing. 

In a separate bowl, sift all dry ingredients together. Stop machine and fold in the dry sifted ingredients in three stages. 

Grease your molds or cups and evenly distribute batter to just above the halfway point in the mold. 

Evenly distribute blueberries on top of batter, ensuring an even amount of blueberries in each pound cake. 

Bake for approximately 30 to 40 minutes (depending portion size) 

Check for doneness using cake test or pushing with your finger slightly, cake should spring back a bit. 

Allow to cool to room temperature and enjoy!! 

4 servings