Instructions
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1
In a mixing bowl, combine 4 room temperature eggs and 1 teaspoon of vanilla sugar (or vanilla extract), then beat with a hand mixer until pale and frothy.
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2
Add 1/2 cup of sugar and continue beating until well blended and slightly thickened.
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3
Pour in 1/2 cup of melted butter and 1/4 cup of vegetable oil, mixing until fully incorporated.
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4
Add 1/2 cup of orange juice or yogurt and mix briefly.
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5
Sift in half of the all-purpose flour along with 1 tablespoon of baking powder, beating on low speed until combined.
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6
Sift in the remaining flour and mix until smooth, scraping down the sides of the bowl with a spatula.
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7
Grease a loaf pan with butter and line the bottom with parchment paper.
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8
Gently fold most of the blueberries into the batter, reserving a handful to place on top.
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9
Pour the batter into the prepared loaf pan, tap it gently on the counter to level, and scatter the reserved blueberries over the surface.
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10
Bake in a preheated oven at 350°F (175°C) for 45 to 55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
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11
Let the cake cool slightly in the pan, then unmold, discard the parchment paper, and slice to serve.
