Blueberry Lemon Olive Oil Cake
This is by far the best Olive Oil and Lemon Cake I have ever eaten.
If you have been following me for a while, you may know how much of a Fan I am of Marion’s Recipes (@novice_en_cuisine). They never fell me: They are simple and delicious! Of course, you will find Marion’s recipe right HERE.
I hope you will enjoy this recipe as much as I did! Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Blueberry Lemon Olive Oil Cake
Equipment
Ingredients
- 3 eggs
- 3/4 cup (90 g) Confectioners sugar
- 1/4 cup (60 g) Lemon juice
- 1/3 cup (85 g) heavy whipping cream
- 3 Tbsp (50 g) Meyer Lemon Oil
- 3/4 cup (100 g) all-purpose flour
- 1 1/4 tsp (6 g) baking powder
- 6 oz (170 g) blueberries (Sliced in two)
Instructions
- Place your Twisted Crown Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set Aside.
- Preheat oven to 350F/180C.
OLIVE OIL CAKE PREPARATION
- Using your citrus press collect the lemon juice. Set aside.
- In a mixing bowl, whisk together the eggs and confectioners' sugar. Add the lemon juice, the heavy whipping cream and Meyer Lemon Oil. Combine the flour and baking powder. Whisk until smooth. Fold in your sliced blueberries.
BAKE!
- Bake for 35 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 30min). It is ready when the toothpick inserted comes out clean.
- Once your Blueberry Lemon Olive Oil Cake is out of the oven, let it cool down for about 10min. Then, unmold, serve and enjoy! Bon appétit!
Video
Special Notes
Nutrition
