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
3/4 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.