Blueberry olive and maple cake

Sun through trees

So happy that spring has begun. We’ve had some beautiful sunny days and the days are longer too. I’ve been enjoying walking outside so much and really noticed how much I’ve missed the sun. I’m always in a way better mood when I’ve had some sunlight and have way more energy. And visiting the farmers market is way more appealing too. All the wintery produce, like colorless root vegetables, make place for bright green leafy greens and colorful fruit. I know it’s not strawberry season yet, but there were some already out there, smiling at me with their bright red colors, I couldn’t resist. Ok they were not fully sweet yet, but still, it made me very happy. Also these blueberries. Finally some good fresh ones. I love them in my morning oatmeal, but they’re usually from the freezer and I let them thaw in my hot oat. Using them fresh is so much better.

Blueberries in bowl top shot

This recipe is for a small blueberry cake, very dense and moist from the almond flour and olive oil. Nice with a cup of tea, while enjoying that sunshine.

 

Blueberry olive and maple cake
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Serves: 1 small cake 6 slices
 
Ingredients
  • 1 cup Almond flour
  • ½ cup + 2 tbs Rice flour
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • 1 tsp Vanilla powder
  • ½ tsp Himalayan salt
  • ¼ cup Olive oil (cold pressed)
  • ¼ cup Maple syrup
  • 1 egg
  • 1 tbs Apple cider vinegar or lemon juice
  • 1 cup Fresh blueberries (or frozen, if so, drain them and dry with kitchen towel)
Instructions
  1. Preheat oven to 180 Celcius
  2. Lightly oil a small cake pan and set aside.
  3. Mix all the dry ingredients (first 6) in a bowl.
  4. Whisk the egg and add the olive oil, maple syrup and vinegar and mix.
  5. Add the wet ingredients to the dry and mix until incorporated. Don't overmix.
  6. Wash the blueberries and make sure they are really dry.
  7. Add the blueberries to the mix. Carefully stir and pour the batter into the prepared pan.
  8. Bake for 30-35 minutes or until a cake tester comes out clean.
  9. Let the cake cool for at least 20 minutes before enjoying it.

Blueberry olive maple cake Blueberry olive maple cake

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