![\"\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2020\/06\/Blueberry-Loaf-Cake.650.jpg\")
Blueberry Loaf Cake<\/h3>\n
Makes 8 slices<\/p>\n
For the cake<\/p>\n
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- 1 cup oat milk<\/li>\n
- 1\u20444 cup flaxseed meal<\/li>\n
- 1 1\u20442 cups flour (all-purpose, white whole-wheat, or gluten-free)<\/li>\n
- 1 teaspoon baking powder<\/li>\n
- 1\u20444 teaspoon baking soda<\/li>\n
- 1\u20442 teaspoon salt<\/li>\n
- 1\u20442 cup refined coconut oil, softened but firm (If your kitchen is very warm and\nthe oil has liquified, refrigerate it until it is solid.)<\/li>\n
- 1 cup granulated sugar<\/li>\n
- 1 teaspoon pure vanilla extract<\/li>\n
- 1 1\u20442 cups fresh blueberries or frozen, not defrosted<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
For the glaze (optional)<\/p>\n
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- 3 tablespoons powdered sugar<\/li>\n
- 1 tablespoon Oat Milk (plus more if needed)<\/li>\n
- 1\u20444 teaspoon pure vanilla extract<\/li>\n<\/ul>\n
Preheat the oven to 350\u00b0F. Spray or lightly oil a standard (9 \u00d7 5 \u00d7 2 1\u20442-inch) loaf pan.\nIn a small bowl or liquid measuring cup, combine the oat milk and flaxseed meal.\nSet aside.<\/p>\n
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl or the bowl of a stand mixer, cream together the coconut oil and sugar.<\/p>\n
Beat the oat milk mixture and vanilla into the coconut oil mixture. Mix the dry ingredients into the wet\ningredients. Fold in the blueberries. Spread the batter into the prepared pan. Bake the cake for 75 to 90 minutes or until a toothpick inserted in the center comes\nout clean.<\/p>\n
Cool the cake in the pan for 10 minutes before transferring to a cooling rack. To make the glaze, mix all the ingredients together, until the consistency is smooth, and drizzle it over the cooled cake, if you\nlike.<\/p>\n
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