Blueberry Buttermilk Olive Oil Cake
½ cup Australian Hojiblanca mild EVOO (or citrus olive oil)
– And a little extra to brush on baking pan.
½ cup buttermilk or milk
2 large eggs
1 tablespoon vanilla extract
1 cup/plus 2 tablespoons granulated sugar
1 ½ cups plus 1 tablespoon all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 cups frozen blueberries
Preheat oven to 350 degrees.
Brush a 9-inch baking pan with the Australian Hojiblanca EVOO and line with parchment paper. In a medium/large bowl, whisk together 1/2 cup of EVOO, buttermilk, eggs, vanilla extract and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. Toss berries on a plate with remaining 1 tablespoon flour, then fold into the batter and transfer to your baking dish. Sprinkle and evenly coat the remaining 2 tablespoons sugar on top. Bake until golden, 50 to 55 minutes insert a toothpick into the center, if it comes out clean, it’s done.. Let cool slightly before serving.