Blueberry Loaf
There's something so fun about baking something bright (and naturally) blue, and this blueberry loaf proves it. It has a gorgeous tahini swirl, and tastes like a blueberry muffin meets a blueberry shortbread. It's dense, delicious, nutty and subtly sweet. And the best part is it comes together in one bowl!
Ingredients
- 300 grams frozen blueberries 2 & 1/2 cups
- 68 grams olive oil 1/3 cup
- 68 grams tahini 1/3 cup
- 150 grams granulated sugar 3/4 cup
- 3 large eggs
- 1 tbsp vanilla extract
- 270 grams all-purpose flour 2 cups
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tbsp tahini for drizzling
Instructions
- Preheat the oven to 350F.
- Either on the stovetop or in the microwave, heat up the frozen blueberries on low until they are thawed and jammy. Let them cool, then add all the berries and their juices to a blender. Blend until fully puréed.
- In a large bowl, whisk together the olive oil, tahini, sugar, eggs and vanilla. When it is smooth, add in the blueberry purée and mix again.
- Use a spatula to mix in the flour, baking powder and salt. Stir until a thick batter forms.
- Line a 9" by 4" loaf pan with parchment paper. Pour in the batter.
- Drizzle 2 tbsp of tahini on top of the loaf. Use a toothpick or knife to swirl the tahini into a design on top.
- Bake this loaf at 350F for 40-50 minutes or until you can insert a toothpick and it comes out clean. Then slice and serve!