Blueberry Olive Oil Cake
User Reviews
4.8
15 reviews
Excellent
Blueberry Olive Oil Cake
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With a crisp caramelized crust and tender interior that's redolent of citrus and fruity olive oil, this delicious Blueberry Olive Oil Cake makes for a delightfully summery dessert or a satisfying quick breakfast.
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Ingredients
- 24 grams coarse sugar (such as demerara or turbinado)
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 200 grams granulated sugar (+ 1 tablespoon for dusting)
- ½ orange (zested)
- 1 cup extra-virgin olive oil (fruity)
- 320 grams blueberries (fresh or frozen)
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Instructions
- Move your oven rack to the middle position and preheat to 350 degrees F (175 C). Find a pot that will comfortably fit your mixer bowl and then bring some water to a simmer in it.
- Drizzle some olive oil into a 9-inch springform pan and then use a paper towel to spread it around the pan evenly. Add about a tablespoon of granulated sugar to the pan and then evenly dust the entire inside surface of the pan, so there are no bare spots. Tap out any excess sugar over the sink. Sprinkle the bottom of the pan evenly with the coarse sugar.
- Add the flour, baking powder and salt together in a bowl and whisk to combine.
- In a heat-safe bowl of an electric mixer, add the eggs and sugar and then add the zest of half an orange into the bowl using a Microplane.
- Turn off the simmering water and then set your mixer bowl in it. Use a whisk to keep the eggs moving so they don't cook and heat the mixture to about 100 degrees F (38 C).
- When the egg mixture is up to the right temperature, attach it to your mixer and fit the mixer with the whisk attachment. Whisk this on high for 5 minutes. The mixture should turn pale yellow and glossy.
- Turn the mixer down to medium speed and then slowly pour in the olive oil until it is fully incorporated.
- Turn the mixer down to low and slowly add the flour mixture until it's just combined (do not overmix).
- Fold in the blueberries by hand with a spatula, and pour the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out without any liquid batter on it (a few crumbs are okay), about 50-60 minutes.
- Let the olive oil cake cool on a rack for a few minutes before using a knife to separate the cake from the sides of the pan. Let it cool completely before slicing and serving.
Nutrition Information
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Calories
203kcal
(10%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
3g
(5%)
Cholesterol
54mg
(18%)
Sodium
118mg
(5%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
105IU
(2%)
Vitamin C
5.5mg
(6%)
Calcium
30mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 118mg | 5% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 30mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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