Adapted from a recipe given to me by my friend, Elaine, this cake takes just minutes to prep and freezes well.
2 large eggs, room temperature
1 cup granulated sugar
1/3 cup coconut/grapeseed/olive oil
2/3 cup orange juice
1 tsp. pure vanilla extract
1 ¾ cups unbleached all-purpose flour
2 tsp. baking powder
¼ tsp. kosher salt
2 cups fresh blueberries, tossed in 1 tbsp. unbleached all-purpose flour
For the topping:
Option of 3 tbsp. turbinado sugar sprinkled over batter or a combination of ¼ cup brown sugar and 1 tsp. cinnamon, blended and then sprinkled over the cake.
Preheat oven to 350F and line a 8 ½- by 4 ½-inch loaf pan with parchment paper sprayed with cooking spray.
In a medium bowl, combine the flour, baking powder and salt; set aside.
In the bowl of a food processor fitted with the steel blade, process the eggs, sugar, oil, juice and vanilla.
Add the flour mixture and pulse until just combined.
Fold in the blueberries with a rubber spatula.
Spread the batter in the pan and sprinkle with your choice of topping.
Bake for 65 minutes.
Alternatively bake for 24 minutes if using the batter to make 12 muffins.