I'm travelling again this week and have a punnet of blueberries sitting in the fridge which I have to use up so I decided to make a Blueberry Olive Oil Cake with them. I am so obsessed with baking with olive oil! If you have always baked with butter and think that olive oil cakes are not very good, then you have got to try this recipe!
This cake is always best baked the day before it is served. While sitting overnight, the olive oil and lemon zest in the cakes is beautifully absorbed into the cake, making it super moist and even more flavourful and delicious.
The texture of the cake is a little more spongy if served on the same day you baked it but if you are in a hurry to serve it, I recommend you bake it in the morning to serve it in the evening. However, you will be in for a lovely treat if you are patient enough to wait to serve it the next day.
The cake also keeps well in the fridge in an airtight container for up to 3 days and yes the cake gets even more tasty each day!
Ingredients:
Eggs 3
Sugar 3/4 cup
Light olive oil 1/2 cup
Zest from 1 lemon
Vanilla extract 1 tsp
Milk 1/2 cup
Blueberries 1 cup
All-purpose flour 1.5 cups
Baking powder 2 tsp
Salt 1/2 tsp
Preheat oven to 175C or 350F. Grease and flour a 8-inch baking pan.
In bowl of stand mixer fitted with whisk attachment, add eggs and sugar and whisk till pale and fluffy.
Whisk in olive oil, lemon zest and vanilla.
Sift flour, baking powder and salt.
Lightly fold in the flour mixture and milk alternately in 2 additions.
Toss blueberries with some flour. Lightly fold in blueberries.
Pour cake batter into the prepared pan and bake for 1 hour till top is golden and tested done with a toothpick or cake tester.
Transfer to a wire rack to cool for 10 mins then remove cake from pan to cool completely.
Dust with powdered sugar and serve.
"Cake will always be the answer. The question is irrelevant.”
— Unknown