Lemon Olive Oil Cake with Blueberry Compote Recipe | Yummly
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Lemon Olive Oil Cake with Blueberry Compote

YUMMLY
16Ingredients
90Minutes
560Calories
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Lemon Olive Oil Cake with Blueberry Compote
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Description

Tender and moist olive oil cake with a lemon kick. Topped with fresh blueberry compote!

Ingredients

US|METRIC
12 SERVINGS
  • 1 Tbsp. unsalted butter (softened)
  • 1 Tbsp. all purpose flour (for pan)
  • 3 large eggs
  • 2 cups sugar (for cake)
  • 1 1/2 cups extra-virgin olive oil
  • 2 cups all purpose flour (for cake)
  • 1 cup almond flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 cups milk
  • 1 lemon (zested and juiced, for cake)
  • 6 oz. fresh blueberries
  • 3 Tbsp. sugar (for compote)
  • 1 tsp. cornstarch
  • 1 lemon (zested and juiced, for compote)
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    Directions

    1. Preheat oven to 350°F.
    2. Coat the inside of a bundt pan with the softened butter. Add the flour and toss gently to coat the pan. Shake off any excess flour by tapping the pan sharply against the edge of a sink.
    3. In a stand mixer fitted with a paddle attachment, combine the eggs and sugar. Mix on medium speed to combine. Slowly pour in the olive oil and mix on low speed until smooth.
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    NutritionView More

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    560Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories560Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol60mg20%
    Sodium310mg13%
    Potassium190mg5%
    Protein7g14%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate60g20%
    Dietary Fiber3g12%
    Sugars40g80%
    Vitamin A2%
    Vitamin C25%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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