Preheat oven to 350⁰F and grease a baking pan with oil. I used a medium casserole dish but a large loaf pan would work as well.
In a food processor, combine all ingredients, except for the blueberries, until very smooth.
Pour half the batter into the prepared baking pan, top with one handful of blueberries, then the rest of the batter, and scatter a handful more blueberries on top.
Bake in the oven for 50-60 minutes or until a toothpick inserted into the centre comes out clean. Cool for at least 5 minutes before serving. Top with a dollop of coconut whipped cream and a drizzle of balsamic glaze if desired.
Notes
Best enjoyed within 3 days. Store in the refrigerator for up to 5 days.
Recipe by Radiant Rachels at https://radiantrachels.com/blueberry-balsamic-black-bean-cake/