I think this has to be the easiest cake to prepare. Just a handful of ingredients you probably have on hand and about 10 minutes prep time is all you need for this yummy loaf cake. I just love the combination of cinnamon and blueberry. The flavors go so well together. It actually reminds me of the berry cinnamon flavor of our Elderberry Syrup!
Blue Spirulina Powder and Beet Root Powder mixed with Göod Berry Co. Elderberry Syrup and powdered sugar make the vibrant purple glaze. I use all-natural food colorings from Raw Nice.
I hope you decide to make this delicious and easy dessert 💜
1 1/2 cups Unbleached All Purpose Flour
1 cup Sugar (I used Lakanto Monk Fruit sugar alternative)
2 teaspoons Baking Powder
1/2 teaspoon Salt
3 large Eggs
1/2 cup Coconut Oil or Canola Oil
8 ounces Greek Yogurt
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1 cup Blueberries
1 cup Organic Confectioners Sugar
1 tablespoon Göod Berry Co. Elderberry Syrup
1-2 teaspoons Water
1/2 teaspoon Blue Spirulina Powder
1/2 teaspoon Beet Root Powder
Preheat oven to 350F
1.) In a large bowl combine flour, salt, baking powder. Set aside.
2.) In another medium sized bowl, add the eggs, sugar, coconut oil, greek yogurt, vanilla extract and cinnamon. Mix until fully combined.
3.) Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not over mix. Pour 1/3 of the batter into prepared pan, top with 1/3 cup blueberries. Repeat 2 more times ending with batter on top. Smooth top of batter with spatula.
4.) Bake for 55-65 minutes or until a toothpick comes out clean. (If the top starts to brown too much you can tent pan with foil.)
5.) Cool on wire rack 15 minutes and then turn out onto wire rack to cool completely, about 1 hour.
In a small bowl mix the spirulina and beet root powders with 1-2 teaspoon water to dissolve. Add 1 tablespoon Elderberry Syrup and 1 cup organic powdered sugar. Depending on how thick you want your glaze you an add more syrup by the half teaspoon at a time.
Drizzle over cake, slice and Enjoy!