No Reviews
You must be logged in to post a review.
Blueberry Cake
x
Print Options
Description
I’ve lost count of the number of times I’ve made this cake. It’s one of my favourites. The use of olive oil makes for a superbly moist cake and adds a very subtle but pleasant undertone. You just can’t know how utterly delicious it is until you try it!
Ingredients
- 1 cup Extra Light Olive Oil
- 3 whole Eggs
- ¾ cups White Sugar
- 3 teaspoons Vanilla Extract
- 2 cups Self-raising Flour (Sifted)
- ¾ cups Milk
- 1 cup Frozen Blueberries
- 1 teaspoon Plain Flour
- Powdered Sugar, To Dust Over Cake
Preparation
Preheat oven to 180 degrees C (350 degrees F). Spray a 2.5″ deep, 7.5″ square baking tin with cooking spray. Line the base and sides with a double layer of baking paper.
Whisk together oil, eggs, sugar and vanilla in a medium bowl until well combined. Add half of the sifted flour. Stir to combine. Add half of the milk and stir to combine. Repeat with the remaining flour and milk. Pour batter into prepared tin.
Toss blueberries with the teaspoon of plain flour to coat and then scatter the blueberries on top of the batter.
Bake for an hour and 10 minutes, or until a skewer inserted into the centre of the cake comes out clean. If cake is browning too quickly in the oven, cover with foil during cooking. Remove the cake from the oven and allow to stand in the tin for 10 minutes. Transfer cake to a wire rack lined with baking paper and allow to cool completely.
To serve, dust with powdered sugar.
Related Recipes
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
Gooey Butter Cake
by Beth Pierce in
Desserts
by Beth Pierce in
Desserts
This family friendly Gooey Butter Cake has seven ingredients and takes...
Prep: Cook:
Serves: 16 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.