Eggless Dairy-Free Blueberry Loaf
This Blueberry Loaf is moist and tender and so easy to make. It is loaded with fresh blueberries and has a rock sugar topping that adds the perfect crunch. Give it a try !
Ingredients
- 3/4 cup (150 g) Superfine Granulated Sugar
- 1 cup (240 ml) Water, room temperature
- 1/2 cup (120 g) Vegetable Oil
- 2 tsp (10 ml) Vanilla Extract
- 2 cups (280 g) All-Purpose Flour
- 2 tsp (8 g) Baking Powder
- 1/2 tsp (2g) Baking Soda
- 1 cup (150 g) Fresh Blueberries + more for topping
- 1 tbsp Rock Sugar for topping
Instructions
- Preheat oven to 350oF (180oC).
- Line a loaf pan (4.5 x 8.5 inch ; 11 x 22 cm) with parchment paper. Set aside.
- To a bowl, add sugar and water. Whisk until sugar is completely dissolved.
- Then add oil and vanilla extract and mix well.
- Sift in flour, baking powder and baking soda.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Add blueberries and gently fold into batter.
- Transfer batter into loaf pan. Spread batter evenly.Add blueberries and rock sugar on top.
- Bake in preheated oven to 350oF (180oC), rack middle position, 40-45 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let loaf cool down in pan for 10 minutes. Then transfer to wire rack to cool down completely.
