- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sour cream or plain yogurt
- 1 cup sugar
- 1/4 cup real maple syrup
- 3 large eggs
- zest of one orange – about 1 tablespoon
- 1/4 cup freshly squeezed orange juice
- 2 tsp vanilla
- 1/2 cup coconut oil, melted
- 1 cup fresh or frozen blueberries (I use Wyman's frozen wild blueberries)
- 1 cup powdered sugar
- 3 Tbl fresh orange juice
Generously grease an 8 inch loaf pan.
Combine the flour, baking powder, and salt; set aside.
In another bowl, combine sour cream, sugar, maple syrup, eggs, orange zest, fresh orange juice, vanilla, and coconut oil. Add dry ingredients to the wet ingredients and beat with a hand mixer until well combined.
Fold in blueberries and pour batter into the pan. Bake for 53-55 minutes until toothpick comes out clean. Let cake cool for 20 minutes in the loaf pan. Use a knife to loosen the cake from the edge of the pan. Turn cake over and remove from the pan (you may want to put the cake on top of a piece of parchment to make for easy clean up after drizzling the icing).
Make the icing while the cake is baking. Place powdered sugar and fresh orange juice in a small bowl. Use a small whisk or a fork to combine. I always sift my powdered sugar when making icing - it is an extra step that is always worth it - it keeps the lumps out of the icing.
Drizzle the icing over the turned out cake. Let sit for a few minutes so the icing hardens. Slice and ENJOY!!