Monday, October 11, 2010

Blueberry Olive Oil Cake

Grocery shopping on a Sunday night i found punnets of blueberries at $5 a pop - usually they are $10 so i grabbed a punnet, and found this recipe :O)

Brought it into footy the next night for everyone, i hope the team liked it hehe. The cake is different, with the olive oil its denser yet tastes lighter then a normal butter based cake, and i find it stayed moist after one or two days as well.


Moro Extra Light Olive Oil Cooking Spray
1 cup Moro Extra Light Olive Oil
3 eggs
3/4 cup caster sugar
3 teaspoons vanilla extract
2 cups self-raising flour, sifted
3/4 cup milk
1 cup frozen blueberries


Preheat oven to 180°C/160°C fan-forced. Spray a 6cm deep, 19cm square cake pan with oil. Line base and sides with 2 layers of baking paper.

Place oil, eggs, sugar and extract in a bowl. Whisk to combine.

Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.

Pour mixture into prepared pan. Sprinkle with blueberries.

Bake for 1 hour and 10 minutes or until a skewer inserted into centre of cake comes out clean (cover cake with foil during cooking if over browning).

Stand cake in pan for 10 minutes. Line a wire rack with baking paper. Turn cake top-side up onto a wire rack to cool.


Kristy Sayer said...

This cake sounds so good! I love blueberries - the only problem is that, I tend to eat them on their own before they end up in any recipes :P

Anonymous said...

This sounds wonderful. I just bought two punnets of blueberries. Wondering what to do with them!

mademoiselle délicieuse said...

So looking forward to warmer weather and berry season! The two absolutely go hand in hand for me =)

mashi said...

Looks great, I'm sure it was heaps yummy. I'd be happy if I had a big slice with a scoop of vanilla bean ice cream ;)

Von said...

Mmm...I haven't had a chance to bake with blueberries yet! haha....wish I had time =( Hopefully they'll stay around for a bit!! The cake looks lovely!! I think it's really interesting that it's denser but tastes lighter!! =)

panda said...

i love it how cheap blueberries are at the moment - they are the best for baking! loving the look of your cake!

Lorraine @ Not Quite Nigella said...

I love how you've dotted the top with them! They look so cute! :)

Betty @ The Hungry Girl said...

This looks delicious! I think I prefer blueberries in cakes/muffins, rather than on their own!

Gastronomy Gal said...

Love blueberries- this could be great if you need to bake a few days in advance, seeing it stays so moist!

Caroline @TheOliveOrchard said...

A fabulous idea! Combine two super foods - blueberries and olive oil - in one delicious dish. I'd like to try making this recipe with naturally flavored Lemon Olive Oil. During the summer, we have a local specialty ice cream shop that makes a lovely blueberry-lemon yogurt. The two flavors marry well. Yummm. I recently used olive oil in a couple of cookie recipes (Lemon Thyme and Chocolate Orange). They were slightly crispy on the outside and soft on the inside, remaining moist for several days. Thanks for your post!