Posted by Olivia on Friday, November 27th, 2009
This cake is testament to the fact that baking with olive oil is indeed a good idea. Rich, vibrant meyer lemon Limonato olive oil shines through in this moist cake, complementing the fresh blueberries perfectly. Other potential flavor combinations that would work in this cake are fresh raspberries with lime olive oil or blackberries with blood orange olive oil.
I made this for dessert at a dinner party and enjoyed it for breakfast the next day. The inclusion of olive oil means a very rich, moist cake that maintains its moisture for days.
Meyer Lemon Olive Oil Pound Cake with Blueberries
2 cups sugar
5 very cold eggs
1 cup milk (any kind but skim)
3 cups all-purpose flour
1/2 tsp salt
1 tbsp baking powder
1 pint blueberries, rinsed
Preheat oven to 350 degrees F. Grease a 9" cake pan (square or round) and set aside.
Whisk together olive oil, sugar, eggs and milk. Gently stir in flour, salt and baking powder until a thick batter forms. Fold in blueberries.
Pour batter into prepared pan and bake 50-70 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm or at room temperature.