Looking for a delicious way to use up flour before Passover?

Try this blueberry bread — terrific for breakfast or for a snack during the day. It’s even good for dessert, maybe topped with some ice cream or sorbet.

Cinnamon Scented Blueberry Bread

• 2 cups all-purpose flour

• 3/4 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1-1/2 teaspoons cinnamon

• 1/3 cup solid coconut oil

• 1 large egg

• 3/4 cup orange juice

• 1 teaspoon vanilla extract

• 1 cup blueberries

Preheat the oven to 350 degrees. Lightly grease a 9”x 5” or 8-1/2” x 4-1/2” loaf pan. Mix the flour, sugar, baking powder, baking soda, salt and cinnamon together into a bowl. Add the coconut oil in chunks and cut it into the dry ingredients with your fingers or a pastry blender. If you use an electric mixer, set it at low-medium speed. In a second bowl, beat the egg, orange juice and vanilla extract together until well blended. Add to the flour mixture and stir to blend ingredients. Fold in the blueberries. Pour the batter into the prepared pan. Bake for about 55 minutes or until a cake tester inserted into the center comes out clean.

Makes one loaf