In a mixing bowl beat the eggs and sugar for 3 minutes on Medium speed, until light and fluffy.
Mix in the yogurt, the Meyer Lemon Olive Oil, orange zest and orange juice (1 Tbsp). Combine the all-purpose flour and baking powder. Fold the blueberries.
Pour your preparation into the Flexipan®, flatten the batter with your spatula.
BAKE!
Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 30min). It is ready when the toothpick inserted into the center comes out clean.
Once your Blueberry Orange Loaf Cake is out of the oven, let it completely cool down in the Flexipan®. Then, unmold onto your serving plate.
ORANGE GLAZE
When your Blueberry Orange Loaf Cake has completely cooled down, prepare the Orange Glaze.
In a mixing bowl, whisk the powdered sugar with the orange Juice together using your Mini Whisk. Pour it right way on your cake with a Spatula. Decorate to your liking and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Blueberry Orange Loaf Cake
Amount Per Serving
Calories 193Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 42mg14%
Sodium 102mg4%
Potassium 81mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 29g32%
Protein 5g10%
Vitamin A 87IU2%
Vitamin C 7mg8%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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