Olive Oil Berry Cake
Fruity olive oil cake with blueberries. This easy olive oil can be whipped up in 15 minutes and baked in 30 minutes!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Olive Oil Berry Cake:
- 1 cup blueberries
- 1 teaspoon corn starch
- 1 1/2 cups Baker’s Corner All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 3/4 cups white granulated sugar
- 1/2 teaspoons lemon zest from 1 lemon
- 3 tablespoons Simply Nature Organic Wildflower Honey
- 3/4 cup Specially Selected Extra Virgin Olive Oil + 1 teaspoon (for greasing the cake pan), divided
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 cup strawberries sliced
- 1/2 cup blackberries sliced
To Make the Berry Olive Oil Cake:
Preheat oven to 400 degrees F. Rub about a teaspoon of olive oil in a 8-inch or 9-inch cake pan. Line the bottom with a round or parchment and set aside. In a small bowl, toss together the blueberries and corn starch; set aside.
In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a stand-up mixer with the paddle attachment, (alternatively you could use a medium bowl and an electric hand mixer), add the eggs, sugar and lemon zest. Beat for about 5 minutes, until light, fluffy, and pale yellow.
Pour in the olive oil, honey and mix until combined. Alternating between the milk and dry ingredient mixture, add to the egg mixture until combined.
Add about 1/2 cup of batter to the bottom of the pan (you can eyeball this measurement), and then place a handful of blueberries to the top of the batter. Add the remaining batter and then the rest of the blueberries.
Transfer to the oven and bake for 15 minutes. At the 15-minute mark, turn the oven temperature down to 350 degrees F and bake for a remaining 15 to 20 minutes, until a skewer inserted into the center comes out clean.
Allow to cool in the pan for 5 to 10 minutes, before inverting onto a cooling rack and allowing to cool to room temperature.
When you’re ready to serve the cake, add the heavy cream and powdered sugar to the bowl of a stand-up mixer with the whisk attachment. Alternatively, you could use a medium bowl with an electric hand mixer. Whip until light and fluffy, about 2 minutes.
Add a few dollops of whipped cream to the top of the cake. Place a few berries on top and dust the entire thing with powdered sugar.
Serving: 8g | Calories: 280kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Cholesterol: 50mg | Sodium: 10mg | Potassium: 200mg | Fiber: 6g | Sugar: 12g