BLUEBERRY OLIVE OIL CAKE
This dessert is moist, flavorful, not too sweet, and infused with bursts of juicy blueberries and lemon zest.
Time: 1 hour | Difficulty: 1/5 | Servings: 12
1. Prep
Preheat oven to 350ºF and oil a 9” round pan
2. Mix Dry Ingredients
Combine flour, sugar, baking powder, baking soda and salt together in a large bowl.
3. Mix Wet Ingredients
Combine olive oil, milk, eggs, and vanilla in a separate bowl.
4. Combine
Whisk the wet mixture into the flour mixture. Add lemon zest and blueberries, and stir until completely combined and there are no lumps.
6. Bake
Pour batter into your prepared pan. Bake for 35 - 40 minutes or until a toothpick inserted comes out clean (make sure to check the center!). Time will depend on the type and size of your pan.
7. Finish
Allow to cool for at least 10 minutes before slicing. Dust with powdered sugar.
Plating Tip:
Add fresh berries and a dollop of whipped cream or Greek yogurt before serving. You can even add a little lemon zest.
Note:
I decided to use a 9x6-½ inch baking dish here for presentation purposes. You can use almost any pan, just keep an eye on it, and once it starts to brown on the top, check the center with a toothpick every 3 - 5 minutes until it comes out clean.
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