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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 !
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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.

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