1 3/4 cup unbleached white flour 3/4 cup turbinado sugar 3/4 cup water 1/4 cup olive oil
1 cup frozen blueberries, thawed
1 tsp. baking soda 1/2 tsp. salt 1 tbsp. orange zest 2 tbsp. orange juice
An oven preheated to 350°A medium mixing bowlAn 8x8 baking dish
Mix sugar, baking soda, salt, orange zest, and all but 2 tbsp of flour together in the mixing bowl. Add in the remaining ingredients except for the blueberries and the 2 tsbp of flour. Stir well to form the batter.
Toss the blueberries with the 2 tsbp of flour to ensure they're coated well. Add the coated blueberries to the batter.
Mix the blueberries into the batter gently, folding the batter rather than stirring (this prevents the batter from turning blue!)
Pour the batter into the 8x8 baking dish, ungreased. Back 35 to 40 minutes, until a wooden toothpick stuck in the center comes out clean.
You can substitute wheat flour and sucanat for the white flout and turbinado sugar, although the cake will turn out darker in color.
High Altitude Alert!
Baking at high altitudes requires a change in most recipes. If you have just moved to a high altitude (above 5,000 feet) or don't have experience baking at a high altitude, please see this page about high altitude baking for more information and advice. Note that this link opens in a new window.