2sticks unsalted butter, very softor 3/4 cup light oil
1canfruit flavored seltzeror 12 ounces of water
4 cupsblueberriesfresh or frozen-thawed
Preheat oven to 350. Place all dry ingredients in a large mixing bowl and blend/sift thoroughly with a wire whisk.
Whip eggs in a blender or Vitamix and add to dry mix. Add softened butter or oil, vanilla, and seltzer. Blend thoroughly with an electric mixer or wooden spoon. If it doesn’t become a loose, pourable batter, add more water accordingly.
Add the blueberries, a cup at a time until well-blended.
Spray a large rectangular baking pan with non-stick cooking spray and also place paper muffin cups in a 12-muffin tin. This recipe will be large enough for both.
Bake cake on bottom rack and muffins on top rack for 30 minutes. After 30 minutes, muffins will probably be done if they’re firm to the touch. Remove muffins and let cake bake another ten minutes. After 40 minutes, turn heat off and leave cake in oven for 10-15 minutes. Almond and coconut flours are very dense and tend to take longer to bake.