This Blueberry Lemon Olive Oil Cake is a show stopper.
It is easier than you think with a prep time of less 15 minutes.
For this recipe I used the olive oil from my Tuscan home that is available to purchase right here on my website.
Blueberry Lemon Olive Oil Cake
Ingredients
(Serves 8)
The Cake
¾ Cups Olive Oil
¾ Cups Milk
2 Eggs
1 tsp. Vanilla
¾ Cups Sugar
Zest of 1 Lemon
1 tsp. Lemon Juice
3 tsp. Baking Powder
1 tsp. Salt
2 Cups Flour plus 1 tbsp.
1 ½ Cups Blueberries
Glaze
1 cup Blueberries
1 Lemon Juiced
1 ¼ Cups Powdered Sugar
Method
Preheat the oven to 350 degrees. Line a 9 inch springform pan with parchment. Grease the pan.
In a small bowl combine the blueberries with 1 tbsp. of flour. This will help the berries from sinking to the bottom of the cake.
In a bowl mix the olive oil, milk, eggs and vanilla.
Then add in the sugar, lemon zest and juice, baking powder, salt and flour.
Mix in the berries.
Put the batter into the pan and bake for about 50 minutes.
Remove from the oven and COOL COMPLETELY.
In the meantime, make the glaze.
Put the berries in a blender or muddle yourself.
Strain through a sieve.
Take the berry juice and put it in a bowl. Add in the lemon juice and powdered sugar and combine until smooth. Put in the refrigerator for a half hour.
Ice the cake with the glaze. Serve.