At the Market | Blueberries & Blueberry Olive Oil Cake

ROSE & IVY Journal At the Market Blueberries & Blueberry Olive Oil Cake

Ahh berry season, what a lovely time of year that you are.  Up until this recipe, I have been eating blueberries, raspberries and blackberries by the fistful.  To me, they are summer's candy that are meant to be enjoyed a breakfast, lunch and dinner and everywhere in between.  This year I went blueberry picking - picking fruit is one of my favorite things to do - but those were gone before they had the opportunity to meet flour and sugar.  

When it comes to any sort of sweet cake, I usually end up altering recipes for olive oil cakes.  I love how this golden elixir lends a subtle flavor to a dessert, but doesn't add too much oil.  This recipe combines a lot of plump blueberries - the result?  A moist cake that is delicious alongside you morning cup of coffee or a dollop of freshly whipped cream for dessert.  

ROSE & IVY Journal At the Market Blueberries & Blueberry Olive Oil Cake

At the Market Blueberries

 

Blueberry Olive Oil Cake

ROSE & IVY Journal At the Market Blueberries & Blueberry Olive Oil Cake
ROSE & IVY Journal At the Market Blueberries & Blueberry Olive Oil Cake
ROSE & IVY Journal At the Market Blueberries & Blueberry Olive Oil Cake
ROSE & IVY Journal At the Market Blueberries & Blueberry Olive Oil Cake
ROSE & IVY Journal At the Market Blueberries & Blueberry Olive Oil Cake

Blueberry Olive Oil Cake

1 3/4 cup flour

1 cup sugar 

2 1/4 teaspoon baking powder 

1/2 teaspoon salt

2 eggs

1/2 cup extra virgin olive oil

1/2 cup milk

2 cups fresh or frozen blueberries, divided

Preheat oven to 350 degrees.  Generously oil a cake pan and set aside.  Combine flour, sugar, baking powder and salt in a bowl.  Whisk together.  Add eggs, oil and milk stirring to combine, ensuring that there aren't any lumps.  Fold in 1 1/2 cup of blueberries.  Pour into pan and press remaining blueberries on top.  Bake for 35 minutes or until golden on top and a knife can be inserted into the middle and it comes out dry.  Let cool before serving.  

Recipe adapted from Food & Wine's Blueberry Muffins

ROSE & IVY Journal At the Market Blueberries & Blueberry Olive Oil Cake
ROSE & IVY Journal At the Market Blueberries & Blueberry Olive Oil Cake

Styling & Photography by Alison

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