Blueberry Buttermilk Olive Oil Cake

Preheat oven to 350 degrees


1/2 cup Olive Us mild Ultra Premium extra virgin olive oil (EVOO), such as Chiquitita, mild Hojiblanca; or Olive Us Lemon, Persian Lime, Blood Orange, or Butter olive oil

– And a little extra to brush on baking pan.

1/2 cup buttermilk or milk

2 large eggs

1 tablespoon vanilla extract

1 cup/plus 2 tablespoons granulated sugar

1 1/2 cups plus 1 tablespoon all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups frozen blueberries


Brush a 9-inch baking pan with the olive oil and line with parchment paper.  In a medium/large bowl, whisk together 1/2 cup of EVOO, buttermilk, eggs, vanilla extract and 1 cup sugar.  In a separate medium bowl, whisk 1 1/2 cups flour, baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. Toss berries on a plate with remaining 1 tablespoon flour, then fold into the batter and transfer to your baking dish. Sprinkle and evenly coat the remaining 2 tablespoons sugar on top.

Bake until golden, 50 to 55 minutes. To test for doneness, insert a toothpick into the center, if it comes out clean, it’s done…

Let cool slightly before serving.

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