• Easy
  • Serves 16
  • 60 mins cook

Olive oil cake with blueberries

Olive oil cake with blueberries
Triple tested. For your success every time.

This dairy-free cake is best served warm, with crème fraîche.


Olive oil cake with blueberries

  • 3 eggs
  • 1 1/4 cups (275g) caster sugar
  • 2 tbsp finely grated orange rind
  • 1/2 cup (125ml) olive oil
  • 1/3 cup (80ml) milk
  • 1 cup (150g) plain flour
  • 1 cup (150g) self-raising flour
  • 100 g frozen blueberries
  • 1/4 cup (80g) apricot jam, warmed, strained


Olive oil cake with blueberries

  1. Preheat oven to 180°C (160°C fan-forced). Grease deep 19cm-square cake pan.
  2. Beat eggs, sugar and rind in small bowl with electric mixer until sugar is dissolved; transfer to large bowl. Fold in combined oil and milk, and sifted flours, in two batches.
  3. Pour mixture into pan; bake 20 minutes. Carefully remove cake from oven; sprinkle surface evenly with blueberries. Return cake to oven; bake about 40 minutes. Stand cake 10 minutes; turn, top-side up, onto wire rack to cool.
  4. Brush warm cake with jam.
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