Blueberry Lemon Olive Oil Cake
Made without butter, this Blueberry Lemon Olive Oil Cake brings the best out of the citrus and the tartness from the Blueberries.
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
Nutrition Facts
Blueberry Lemon Olive Oil Cake
Amount Per Serving
Calories 105
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 48mg16%
Sodium 62mg3%
Potassium 46mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 9g10%
Protein 3g6%
Vitamin A 165IU3%
Vitamin C 3mg4%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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