Blueberry EVOO Cake

  • Preparation: 20min
  • Cooking Time: 40min
  • Serves: 32 Squares


Dry Ingredients

– 285g All Purpose Flour

– 1 tablespoon Baking Powder

– 1 teaspoon Salt

Wet Ingredients

– 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


Step 1

Preheat oven to 150°C. Line 2 x 21cm square pans with Baking Paper.

Step 2

Place the dry ingredients in a mixing bowl. Use a whisk to blend the Flour, Baking Powder and Salt together. Set aside.

Step 3

In a mixer, beat the sugar and eggs until light and fluffy. Slowly add in the EVOO until it is incorporated.

Step 4

Add Flour mixture in 3 additions, alternating with Milk. Scrapping down the bowl to ensure a thoroughly mixed batter. Fold in the Blueberries.

Step 5

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.