Buttermilk Olive Oil Cake

This recipe allows you to change the olive oil to whatever you feel like between fresh EVOO or a citrus olive oil. In this video, we used the Persian Lime Olive Oil with raspberries. Feel free to switch things up!
½ cup Mild Intensity EVOO (or Citrus Olive Oil)
- And a little extra to brush on baking pan.
½ cup buttermilk or milk
2 large eggs
1 tablespoon vanilla extract
1 cup/plus 2 tablespoons granulated sugar
1 ½ cups plus 1 tablespoon all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 cups frozen blueberries

Preheat oven to 350 degrees.

Brush a 9-inch baking pan with the EVOO and line with parchment paper.

In a medium/large bowl, whisk together 1/2 cup of EVOO, buttermilk, eggs, vanilla extract and 1 cup sugar.

In a separate medium bowl, whisk 1 1/2 cups flour, baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined.

Toss berries on a plate with remaining 1 tablespoon flour, then fold into the batter and transfer to your baking dish. Sprinkle and evenly coat the remaining 2 tablespoons sugar on top.

Bake until golden, 50 to 55 minutes. Insert a toothpick into the center, if it comes out clean, it’s done. Let it cool slightly before serving.
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