Blueberry & Orange Olive Oil Cake – Easy, Moist & Naturally Vegetarian

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits, while vegetable oil is often more affordable.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is more economical.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and cheaper than almond flour.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal provides a vegan option, while applesauce is a cost-effective substitute.

Add a little olive oil to your baking dish, coating the bottom and sides.

Add a sheet of parchment paper to the dish and oil that as well, then set aside.

Sprinkle 90 g (1/3 cup) of sugar over the base of the prepared dish.

Lay 450 g of blueberries flat on top of the sugar.

Grate one orange and sprinkle some of the zest over the blueberries, setting the rest aside for later.

In a bowl, whisk together 2 large eggs and the remaining sugar until light and creamy.

Add the remainder of the orange zest, 160 ml of fresh orange juice, and 160 ml of olive oil to the egg mixture, whisking until combined.

In a separate bowl, whisk together 155 g of plain all-purpose flour, 80 g of palenta, 2 tbsp of baking powder, and 0.5 tsp of salt.

Fold the dry ingredients into the wet ingredients gently until no big lumps of flour remain.

Pour the batter gently over the blueberries in the baking dish.

Bake in a preheated oven at 350°F (175°C) for 45-55 minutes until the top is golden brown and a toothpick comes out clean.

After 45 minutes, check the cake; it should be golden brown and springy, with a clean toothpick.

Let the cake sit for about 5 minutes before flipping it onto a plate or cake stand.

Remove the parchment paper after flipping the cake over.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens