Blueberry Olive Oil Cake

  • Serves: 1 Loaf Cake
  • Prep time: 10 mins
  • Cook time: 50 mins

Moist olive oil cake full of blueberries.

  • Cake
  • Dairy Free
  • Eggs
  • Fruit

Preheat oven to 180C

Whisk eggs and sugar together until pale and fluffy 

Add yoghurt, olive oil and vanilla and whisk again.

Sift flour and baking powder together and stir through the egg mixture making sure all the flour is incorporated.

Add blueberries and stir through gently.

Line an 8″ loaf pan with baking paper and pour in cake mixture evenly.

Sprinkle the flaked almonds on top of the mixture.

Bake for approx 40 – 50mins until cooked through. A skewer inserted should come out clean. If the top of the cakes starts getting too brown cover loosely with foil to prevent burning. 

Serve warm or cool with a cuppa.

By: Chrissy Rob