why make this recipe
Blueberry Olive Oil Snack Cake is a delightful treat perfect for any occasion. The combination of fresh blueberries and fragrant olive oil brings a unique flavor that sets this cake apart from your usual desserts. It’s moist, fluffy, and incredibly easy to make. This recipe is great for enjoying a sweet snack with your afternoon tea or coffee, and it’s also a hit at gatherings. Plus, using olive oil in place of butter makes it a bit healthier!
how to make Blueberry Olive Oil Snack Cake
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup olive oil
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- Powdered sugar for dusting
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix olive oil and sugar until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla and lemon zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before dusting with powdered sugar and serving.
how to serve Blueberry Olive Oil Snack Cake
Serve this delicious cake at room temperature. You can enjoy it plain or dust it lightly with powdered sugar for a sweet presentation. A scoop of vanilla ice cream or a dollop of whipped cream pairs perfectly with the cake, making it an even more delightful dessert.
how to store Blueberry Olive Oil Snack Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature before serving for the best taste.
tips to make Blueberry Olive Oil Snack Cake
- Make sure to use fresh blueberries for the best flavor. If using frozen blueberries, do not thaw them before adding to the batter.
- Be careful not to overmix the batter, as this can make the cake dense. Mix until just combined.
- Feel free to add a sprinkle of cinnamon or nutmeg to the cake batter for an extra flavor kick.
variation
You can easily switch out the blueberries for other fruits like raspberries or diced strawberries, depending on what you have on hand. Additionally, consider adding nuts, like chopped walnuts or pecans, for added texture.
FAQs
Can I use a different type of oil?
Yes, you can substitute vegetable oil or canola oil, but olive oil adds a unique flavor that complements the blueberries.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a blend that works well for baking.
How can I tell if the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done.
Blueberry Olive Oil Snack Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix olive oil and sugar until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla and lemon zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before dusting with powdered sugar and serving.
