Blueberry Cake – a delicious recipe with Olive Oil, Eggs, White Sugar, Vanilla, Flour, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 180 degrees C (350 degrees F). Spray a 2.5"" deep, 7.5"" square baking tin with cooking spray. Line the base and sides with a double layer of baking paper.", "Whisk together oil, eggs, sugar and vanilla in a medium bowl until well combined. Add half of the sifted flour. Stir to combine. Add half of the milk and stir to combine. Repeat with the remaining flour and milk. Pour batter into prepared tin.", "Toss blueberries with the teaspoon of plain flour to coat and then scatter the blueberries on top of the batter.", "Bake for an hour and 10 minutes, or until a skewer inserted into the centre of the cake comes out clean. If cake is browning too quickly in the oven, cover with foil during cooking. Remove the cake from the oven and allow to stand in the tin for 10 minutes. Transfer cake to a wire rack lined with baking paper and allow to cool completely.", "To serve, dust with powdered sugar."]
1066
kcal
Calories
69
g
Fat
93
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Extra Light Olive Oil, 3 whole Eggs, 3/4 cups White Sugar, 3 teaspoons Vanilla Extract, and more.
Yes, Blueberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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