You'll be surprised by the amazing combo between wild blueberry and olive oil!

This easy blueberry-olive oil cake is not dry and not fudgy - it’s perfectly moist while still being fluffy and it keeps fresh for a few days, thanks to the olive oil! It's a perfect cake for every occasion.

Always use organic lemons for the lemon zest.

This blueberry cake keeps well covered at room temperature for up to 4 days.

Blueberry Olive Oil Cake

1 cake

Ingredients

• 2 eggs
• 300 ml sugar
• 250 ml milk
• 200 ml mild cold-pressed olive oil
• 600 ml flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3 tablespoons Organic Wild Blueberry Powder
• 1 grated lemon zest
• 25 g Dried Organic Wild Blueberries

Guide

1. Preheat oven to 175°C.
2. Beat eggs and sugar with an electric mixer on high speed for about 7-8 minutes or until mixture has thickened and turned a very pale yellow.
3. Mix milk and olive oil together in a bowl.
4. Combine the dry ingredients, including Organic Wild Blueberry Powder, together in another bowl.
5. While carefully mixing with a whisk, alternate between adding the milk-olive oil mixture and the dry ingredients to the egg-sugar foam.
6. Once smooth and well combined, add the grated lemon zest and Dried Organic Wild Blueberries into the mix.
7. Pour the batter into a greased cake pan (approximately 22-24 cm diameter). Bake for about 45 minutes until knife inserted in cake comes out dry. Baking times vary, so keep an eye on yours.
8. Enjoy!

Original recipe by Kaisa Johansson.