Blueberry and Lemon Olive Oil Cake

Put oven rack in middle position and preheat oven to 350°F. Grease a 9×5” loaf pan or springform pan with some oil.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with 1 cup of flour. Set aside.

Halve the lemon, then squeeze it and reserve 1 1/2 Tablespoons of fresh lemon juice. Set aside.

Beat together the five egg yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes.

Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture will appear separated). Using a wooden spoon, stir in the flour mixture (do not beat) until just combined. Set aside.

Beat the egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add the remaining 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of the whites into the yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Toss the dry blueberries in remaining 1 Tablespoon of flour (this will help to keep them suspended in the cake rather than falling to the bottom), then very gently fold them into the batter with a rubber spatula.

Transfer batter to the pan and gently rap it against the work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 hour.

I’m a fan of dusting powdered sugar over the top, I would highly recommend doing so. If you’re feeling extra naughty, mix about a cup of powdered sugar with some freshly squeezed lemon juice until desired texture is reached. Drizzle over the completely cooled cake.