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Lemon and Blueberry Olive Oil Cake Recipe

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This recipe for Lemon and Blueberry Olive Oil Cake is from Just Fabulous Treasures , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 c. granulated sugar + 1 T.
3 large eggs
zest and juice of 1 lemon
1/2 tsp. vanilla extract
1 c. olive oil
2 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 c. whole milk
1 c. fresh blueberries + more for topping

Topping
1 c. heavy cream
2 T. powdered sugar
1/3 c. crème fraiche or sour cream
Remaining blueberries
Directions:
Directions:
1. Preheat oven to 375º. Spray 9-inch springform pan with cooking spray or brush with oil, Cut and place parchment paper on bottom of pan and set aside.
2. In a stand mixer or large bowl, mix together sugar and eggs on high for 3 minutes. Add lemon zest, juice and vanilla and mix for 1 minute.
3. While mixer is running, drizzle in olive oil. Add 2 cups flour, salt, baking powder and baking soda, mix on low for 30 seconds, then add milk slowly until combined.
4. Mix blueberries with 1 tablespoon flour and fold into batter.
5. Pour into prepared pan and bake 40-45 minutes or until toothpick comes mostly clean. Remove and let cool 30 minutes, before removing ring and placing on cake stand or rack to cool.
6. Whip heavy cream until soft peaks. Add powdered sugar and crème fraiche and continue to whip until almost firm. When cake is completely cool, dollop on top of cake and top with some blueberries.

 

 

 

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