Blueberry Loaf

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Adapted from a recipe given to me by my friend, Elaine, this cake takes just minutes to prep and freezes well.

Ingredients:

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.

Directions:

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.

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In the bowl of a food processor fitted with the steel blade, process the eggs, sugar, oil, juice and vanilla.

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Add the flour mixture and pulse until just combined.

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Fold in the blueberries with a rubber spatula.

Spread the batter in the pan and sprinkle with your choice of topping.

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Bake for 65 minutes.

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Alternatively bake for 24 minutes if using the batter to make 12 muffins.

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