Friday, 9 August 2013

Blueberry Olive Oil Cake


This is a simple little quick cake that can be made with fresh or frozen blueberries. I like to replace the butter with healthier olive oil which also adds to a nice moist cake. It is perfect for a weekend breakfast table or just to be enjoyed with an afternoon coffee.

You will need:

  • 1 1/2 cups of self rising cake flour
  • 2 cups of sugar
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/2 cup buttermilk *if you don't have any use 1/2 cup milk & 1 tbsp lemon juice instead
  • 1/2 cup fruity olive oil - I used Lucero Koroneiki Extra Virgin
  • 1 tsp real vanilla
  • 1 tsp finely grated lemon zest
  • 2 cups fresh or frozen blueberries
  • 1/3 cup all purpose flour
  • 2 tbsp butter (unsalted)
  • 1/4 tsp ground cinnamon

Step 1: Heat oven to 350 degrees F. Butter and flour a 9x9 baking pan. Tap out any excess flour.


Step 2: get two bowls, one for dry ingredients and the other for the wet. In one bowl add  the flour, the sugar, baking powder. Mix.


Step 3: in the other bowl add your wet ingredients. Add eggs, buttermilk (if you don't have any take 1/2 cup of milk and add 1 tbsp of lemon juice and wait 5 minutes before using) olive oil, vanilla (or vanilla paste) and grated lemon zest.



Step 4: add the dry to the wet or the wet to the dry and stir until just combined. Add blueberries and mix again until just incorporated through dough.


Step 5: pour into your prepared baking pan and spread out evenly. In a small bowl add flour, melted butter (I microwave for 20-25 seconds to melt butter) and cinnamon. Mix with your fingers to resemble a crumble and sprinkle over top.


Bake for 30-35 minutes or until golden and a toothpick inserted comes out clean. 


Moist and lovely and stays fresh for a few days.















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