Who knew you can bake the best cake ever with fruity extra virgin olive oil? This delicious blueberry cake has a delicate flavor without the olive oil being too overpowering. Flavors of orange zest and vanilla add depth and sweetness that many people associate with breakfast. This cake can also be made gluten free by substituting 1:1 gluten-free flour. Blueberry Olive Oil Cake uses blueberries, however if it is peak fruit season where you are from, feel free to use any seasonal fruit you have on hand. Peaches, strawberries, blackberries, and cherries would all work deliciously. This versatile, light blueberry olive oil cake is sure to satisfy your sweet tooth.
Blueberry Olive Oil Cake
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes40
minutesThis blueberry cake is made with a delicious, delicate extra virgin olive oil and is flavored with orange zest and vanilla. Complex flavors meet sweetness with this delicious dessert!
Ingredients
1 1/2cupsflour, can sub for 1:1 gluten-free flour
2teaspoonsbaking powder
1/2tspsalt
3large eggs
1cupgranulated sugar
1/2cupfruity extra virgin olive oil
1whole orange, zested
2teaspoonsvanilla extract
1/2cupmilk
1cupfresh blueberries
1tablespoonflour, for coating the blueberries
Directions
- Preheat your oven to 350. Grease and flour a 9‑inch springform baking pan.
- In a large mixing bowl, add the flour, baking powder and salt. Mix to combine.
- In another large bowl, cream together your eggs and sugar. Drizzle in your olive oil. Add orange zest and vanilla and mix to combine.
- Alternate adding your dry ingredients with your milk into the wet ingredients, beginning and ending with the flour.
- Once the batter is just combined, add your blueberries to a bowl with 1 tablespoon of flour. This will keep the blueberries from sinking to the bottom of the cake.
- Fold the blueberries into the cake batter. Pour the batter into the prepared cake pan.
- Bake at 350 for 35 – 40 minutes, until a cake tester comes out clean. Allow to cool completely before removing from the pan and serving.
Notes
- Instead of blueberries, use 1 cup of any fresh fruit you like!
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