Name: Blueberry and vanilla cake
Prep time: 110 min
Cook time: 70 min
Total time: 180 min
Yield: 1
Ingredients: Olive oil cooking spray; 227.50 gm extra light olive oil; 3 eggs; 161.25 gm caster sugar; 13.20 gm vanilla extract; 300.00 gm self-raising flour, sifted; 193.13 gm milk; 250.00 ml frozen blueberries; Plain yoghurt, to serve; Icing sugar mixture, to serve

Blueberry and vanilla cake

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Prep Time:
110 minutes

Cook Time:
70 minutes

Total Time:
180 minutes

Elevate your cake with rich olive oil for a decadent twist.

Ingredients:

Olive oil cooking spray
227.50 gm extra light olive oil
3 eggs
161.25 gm caster sugar
13.20 gm vanilla extract
300.00 gm self-raising flour, sifted
193.13 gm milk
250.00 ml frozen blueberries
Plain yoghurt, to serve
Icing sugar mixture, to serve

Instructions:

Preheat your oven to 180C (160C fan-forced), then generously spray a 6cm deep, 19cm square cake pan with oil and line the base and sides with 2 layers of baking paper.
In a bowl, combine oil, eggs, sugar, and extract. Whisk together. Gradually mix in half of the flour, then half of the milk. Repeat with remaining flour and milk. Pour the batter into a prepared pan and top with blueberries.
Bake for 1 hour and 10 minutes or until a skewer comes out clean (tent cake with foil if needed). Cool in pan for 10 minutes, then transfer to a wire rack. Dust with icing sugar and serve with yogurt.

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