Persian Lime Pistachio Pound Cake with Blueberry Compote – Fustini's Oils & Vinegars

Ingredients

• 1 1/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup Fustini's Persian Lime olive oil
• 2 tablespoons whole milk
• 2 teaspoons fresh lime juice
• 2 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon lime zest, finely grated
• 4 tablespoons butter, melted and cooled
• 1/2 cup unsalted pistachios, chopped, plus more for garnish
• whipped cream for garnish
• 1 pint fresh blueberries, divided
• 3/4 cup sugar
• 1/4 cup water
• 1/4 cup Fustini's West Michigan Blueberry balsamic
• 1/2 teaspoon lime zest, finely grated