Blueberry EVOO Cake
- Preparation: 20min
- Cooking Time: 40min
- Serves: 32 Squares
– 285g All Purpose Flour
– 1 tablespoon Baking Powder
– 1 teaspoon Salt
– 150g Brown Sugar
– 100g Caster Sugar
– 3 large Eggs
– 3/4 cup Leccino Extra Virgin Olive Oil
– 1 cup Full Cream Milk (240ml)
– 70g Blueberries
– 50g Raw Sugar mixed with 1/2 teaspoon Ground Cinnamon
Preheat oven to 150°C. Line 2 x 21cm square pans with Baking Paper.
Place the dry ingredients in a mixing bowl. Use a whisk to blend the Flour, Baking Powder and Salt together. Set aside.
In a mixer, beat the sugar and eggs until light and fluffy. Slowly add in the EVOO until it is incorporated.
Add Flour mixture in 3 additions, alternating with Milk. Scrapping down the bowl to ensure a thoroughly mixed batter. Fold in the Blueberries.
Spoon mixture into 2 square pans. Level the batter. Scatter Blueberries over the batter. Sprinkle the Sugar and Cinnamon mixture on top. Bake 35-40 minutes or when tested with a skewer, it comes out clean. Cool on a wire rack. Serve.