Lemon Blueberry Olive Oil Cake
Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 1 hour 10 minutes
Ingredients:
1 and 1/4 cups all-purpose flour (option for gluten-free)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 large eggs, room temperature
2/3 cup granulated sugar
1 tbsp lemon zest
2/3 cup extra virgin olive oil
1/2 cup Greek yogurt, room temperature (sub plain yogurt)
2 tsp vanilla extract
1 and 1/2 cups blueberries, fresh or frozen
Powdered sugar, for topping
Instructions (yields 8 slices):
Preheat the oven to 350°F and line a cake pan with parchment paper. Set aside.
In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer on medium speed, beat the eggs, sugar, and lemon zest together until pale yellow (~1 minute).
Keeping the mixer at the same speed, slowly stream in the olive oil to emulsify. Make sure you go slowly to prevent the batter from splitting. Add in the vanilla extract and mix well.
Add the dry ingredients and mix until just combined. Be careful not to overmix. Lastly, gently fold in the blueberries.
Pour the batter into the prepared pan and bake for 45 -55 minutes or until the cake is a light golden brown and a toothpick inserted into the middle comes out mostly clean.
Remove the cake from the oven and allow it to cool completely before dusting with powdered sugar and slicing!
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GF