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The Spicy Olive's Blueberry Buttermilk Cake

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Ingredients Method

Ingredients
  

  • 1/2 cup The Spicy Olive's Mild Extra Virgin Olive oil like Hojiblanca from Australia or Chiqutita from Portugal or Blood Orange or Lemon fused olive oil
  • reserve a little olive oil to brush on pan
  • 1/2 cup buttermilk or milk
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract
  • 1 cup granulated sugar plus 2 tablespoons
  • 1 1/2 cups all purpose flour plus 1 tablespoon
  • 1 1/2 teaspoons double acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups blueberries frozen

Method
 

  1. Preheat oven to 350 degrees F.
  2. Brush a 9-inch baking pan with the Australian Hojiblanca EVOO and line with parchment paper.
  3. 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. 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.
  4. Toss berries on a plate with remaining 1 tablespoon flour, then fold into the batter and transfer to your baking dish.
  5. Sprinkle and evenly coat the remaining 2 tablespoons sugar on top. Bake until golden, 50 to 55 minutes insert a toothpick into the center, if it comes out clean, it’s done..
  6. Let cool slightly before serving. Enjoy!