1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup coconut Greek yogurt
1 cup sugar
3 eggs
2 teaspoons tangerine zest
1 teaspoon vanilla extract
1/2 cup coconut oil, melted
1 1/2 cups fresh blueberries
For the syrup:
1/4 cup sugar
1/3 cup fresh tangerine juice
4 drops Tangerine essential oil
For the glaze:
1 cup powdered sugar
2 Tablespoons tangerine juice
2 Tablespoons coconut oil, melted
3 drops Tangerine essential oil
Directions:
Cake:
Preheat your oven to 350 degrees Fahrenheit and prepare an 8 1/2 inch loaf pan by placing a rectangle of parchment in the bottom of the pan and then coating with cooking spray. Whisk together flour, baking powder, and salt. In a separate bowl, whisk together yogurt, sugar, eggs, zest, and vanilla. Stir the wet ingredients into the dry ingredients. Fold in the coconut oil until the batter comes together. Fold in the blueberries. Pour the mixture into the pan and bake for 50-55 minutes or until a cake tester comes out clean. Let it rest in the pan for 10 minutes.
Syrup:
In a saucepan over medium-high heat, combine the sugar, tangerine juice, and Tangerine essential oil. Cook until the sugar melts, stirring occasionally.
Transfer the cake to a wire rack placed over a sheet pan and pour the syrup over the warm cake. Cool completely.
Glaze:
Whisk together the powdered sugar, tangerine juice, coconut oil, and Tangerine essential oil. Pour over cake, then slice and serve.
Store remaining cake in an airtight container in the refrigerator for up to 5 days.
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