Blueberry Lemon Olive Oil Cake
Share
Ingredients:
- 1 Cup fresh or frozen blueberries
- ¾ cup Premium Extra Virgin Olive Oil
- 2 Tbsp Lemon Extra Virgin Olive Oil
- 2 Tbsp Blueberry Aged Dark Balsamic
- 1 ¼ cups whole milk
- 3 large eggs
- 1 tablespoon lemon zest
- ½ cup freshly squeezed lemon juice (1 ½ to 2 lemons)
- 1 ¾ cups granulated sugar
- 1 ½ teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups all-purpose flour
- Optional confectioners' sugar, lemon slices, and blueberries for garnish
Directions:
- Preheat your oven to 350 degrees.
- Grease and flour your pan. If you do not have a 10-inch pan, you can use three 6-inch pans for this recipe.
- In a large bowl, whisk together the eggs, oils, balsamic, milk and lemon juice.
- Add the flour, sugar, baking powder, baking soda, and salt. Using a spatula stir until the batter is completely combined and smooth.
- Stir in the blueberries and lemon zest.
- Pour the batter into the prepared pan(s).
- Baking time for the 6-inch pans is 35- 40 minutes and 50 minutes for the 10-inch pan. Make sure that the top of the cake is firm and golden brown.
- Cool the cake in the pan for 15 minutes. Invert onto a wire rack and let the cake cool completely.
- Optional: Lightly sift confectionary sugar over the top of the cake. Add lemon slices and blueberries.