Blueberry Olive Oil Cake

With a crisp caramelized crust and tender interior that's redolent of citrus and fruity olive oil, this delicious Blueberry Olive Oil Cake makes for a delightfully summery dessert or a satisfying quick breakfast.

Course Dessert

Cuisine American

Keyword blueberries, blueberry, cake, olive oil, pastry, sweets

Level Intermediate

Main Ingredient Flour

Diet Dairy-Free, Vegetarian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 346kcal

Ingredients

24 grams coarse sugar (such as demerara or turbinado)
olive oil (to grease pan)
250 grams all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs
200 grams granulated sugar (+ 1 tablespoon for dusting)
½ orange (zested)
1 cup extra-virgin olive oil (fruity)
320 grams blueberries (fresh or frozen)

Grams + US Cups - US Standard

Instructions

Move your oven rack to the middle position and preheat to 350 degrees F (175 C). Find a pot that will comfortably fit your mixer bowl and then bring some water to a simmer in it.
Drizzle some olive oil into a 9-inch springform pan and then use a paper towel to spread it around the pan evenly. Add about a tablespoon of the 24 grams coarse sugar to the pan and then evenly dust the entire inside surface of the pan, so there are no bare spots. Tap out any excess sugar over the sink. Sprinkle the bottom of the pan evenly with the rest of the coarse sugar.
24 grams coarse sugar, olive oil
Add the 250 grams all-purpose flour, 1 teaspoon baking powder and ½ teaspoon salttogether in a bowl and whisk to combine.
250 grams all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
In a heat-safe bowl of an electric mixer, add the 4 large eggs and 200 grams granulated sugar and then add the zest of ½ orange into the bowl using a Microplane.
4 large eggs, 200 grams granulated sugar, ½ orange
Turn off the simmering water and then set your mixer bowl in it. Use a whisk to keep the eggs moving so they don't cook and heat the mixture to about 100 degrees F (38 C).
When the egg mixture is up to the right temperature, attach it to your mixer and fit the mixer with the whisk attachment. Whisk this on high for 5 minutes. The mixture should turn pale yellow and glossy.
Turn the mixer down to medium speed and then slowly pour in the 1 cup extra-virgin olive oil until it is fully incorporated.
1 cup extra-virgin olive oil
Turn the mixer down to low and slowly add the flour mixture until it's just combined (do not overmix).
Fold in the 320 grams blueberries by hand with a spatula, and pour the batter into the prepared pan.
320 grams blueberries
Bake until a toothpick inserted into the center comes out without any liquid batter on it (a few crumbs are okay), about 50-60 minutes.
Let the olive oil cake cool on a rack for a few minutes before using a knife to separate the cake from the sides of the pan. Let it cool completely before slicing and serving.

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