Tender and moist olive oil cake with a lemon kick. Topped with fresh blueberry compote!
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- Preheat oven to 350°F.
- Grease the bundt pan with the butter. Toss flour around to coat pan. Shake off any excess flour into sink by tapping the pan sharply against the edge of the sink.
- Mix together eggs and sugar in a stand mixer fitted with a paddle attachment. Slowly pour in olive oil, and mix on low until smooth.