🫐 Blueberry Olive Oil Cake

Golden on the outside, soft in the center this blueberry cake is made with olive oil and no milk, letting the fruit shine through every bite.

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📝 Ingredients (for a 22 cm round cake)

• 3 large eggs (≈ 150 g)

• 150 g white sugar

• 120 ml mild extra virgin olive oil

• 200 g all-purpose flour

• 10 g baking powder (≈ 2 tsp)

• 1 pinch salt

• 1 tsp vanilla extract

• 200 g fresh or frozen blueberries

• Optional: 1 tbsp flour to toss the berries (if using fresh)

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🍳 Instructions

1. Prepare the pan

• Line a 22 cm round cake pan with parchment paper.

• Preheat the oven to 150 °C (302 °F).

2. Whisk the wet base

• In a bowl add the oil, eggs, sugar and whiskuntil well incorporated.

3. Combine dry ingredients

• In another bowl, mix flour, baking powder, and salt.

• Add the dry mix to the wet and fold gently until smooth, avoid overmixing.

4. Add the blueberries

• If using fresh or frozen berries, coat them lightly in flour to prevent sinking.

• Fold most of the blueberries into the batter. Reserve a few for topping.

5. Bake

• Pour the batter into the prepared pan.

• Scatter the remaining blueberries on top.

• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & serve

• Let cool in the pan for 10 minutes.

• Unmold and place on a wire rack.

• Serve slightly warm or at room temperature.

🌿 Kuisit Tip

No milk, no butter and you won’t miss them. The olive oil keeps the crumb moist and the flavor balanced. Try adding lemon zest or almond extract if you want to brighten the base even more.