This cake is delicious with or without the blueberries, served along side a cup of tea or dressed up with some ice cream and fresh berries on the side.
Makes 1-9 inch cake. Serves 8-10.
3/4 cup unrefined cane sugar
1/2 cup olive oil
3/4 cup milk
zest of 2 lemons
1 cup all purpose flour
1/4 cup oat flour
1/3 cup almond flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 rounded cup of fresh blueberries
1 Tbsp of Blueberry Balsamic for drizzling
Preheat the oven to 350F. Grease a 9 inch spring form pan and set aside.
In a medium sized bowl, whisk together the eggs, sugar, milk, olive oil and lemon zest until well combined.
In another bowl, mix together the all purpose flour, oat flour, almond flour, baking powder, baking soda and salt.
Add the wet ingredients to the dry, mixing until just combined. Fold in the blueberries. Pour the batter into the prepare pan.
Bake for 40-50 minutes, until the cake is golden, springs back to the touch, and a toothpick inserted into the centre comes out clean.
Run a knife around the edge of the cake and let cool on a wire rack. Once cooled, remove the ring, dust with icing sugar if desired then drizzle blueberry balsamic, slice and serve.