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!
YouTube Video
Photos
Nutrition
Calories: 105kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 62mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com