Blueberry Lemon Cake With Olive Oil

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Ingredients

  • 1 cup sugar or Splenda®
  • 1/4 cup extra-virgin or light-tasting olive oil
  • 2 tablespoons lemon zest
  • Juice of 1 lemon
  • 2 eggs, lightly beaten
  • 1 cup plain non-fat yogurt (or lemon yogurt)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup blueberries
  • 1-2 tablespoons flour (to coat blueberries)
  • Nonstick spray, for pan coating
  • Powdered sugar
  • Edible flowers

Directions

  1. Preheat oven to 350 F.
  2. In a large mixer bowl cream the sugar, oil, zest and lemon juice. Add the eggs and mix completely. Add yogurt.
  3. Combine flour and baking powder. Slowly add, until well blended.
  4. Lightly coat blueberries with 1-2 tablespoons of flour and add them to the bowl.
  5. Lightly spray cake pan with nonstick cooking spray. For cakelettes or cupcakes, pour batter in pans to fill 3/4 full.
  6. Bake 30 minutes for mini cakes or 50 minutes for a large Bundt pan or until toothpick comes clean. Cake pan sizes vary so test carefully and adjust baking time accordingly.
  7. Sprinkle with powdered sugar and garnish with edible flowers before serving.

https://www.cutco.com/learn/blueberry-lemon-cake-with-olive-oil