Blueberry Lemon Olive Oil Cake

Name: Blueberry Lemon Olive Oil Cake
Ingredients: 1 cup extra virgin olive oil; 3 eggs; 1⅓ cup milk; 1 tablespoon lemon juice; zest of 2 lemons; 1 teaspoon almond extract; 2 cups sugar; 2 cups flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; ½ pint California Giant blueberries; ½ cup sugar; 2 tablespoon lemon juice; ½ cup powdered sugar; ¼ teaspoon almond extract; 3 packages of cream cheese, softened; ½ cup butter, softened; 2 -8 inch spring-form pans (or 2 8 inch well greased cake pans); cake platter/stand

Blueberries and lemon create a delicious flavor combination and turn the typical olive oil cake into a bright and exciting dessert.

INGREDIENTS

For the Pound Cake:

1 cup extra virgin olive oil
3 eggs
1⅓ cup milk
1 tablespoon lemon juice
zest of 2 lemons
1 teaspoon almond extract
2 cups sugar
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

For the Icing:

½ pint California Giant blueberries
½ cup sugar
2 tablespoon lemon juice
½ cup powdered sugar
¼ teaspoon almond extract
3 packages of cream cheese, softened
½ cup butter, softened

Equipment needed:

2 -8 inch spring-form pans (or 2 8 inch well greased cake pans)
cake platter/stand

DIRECTIONS

- - Preheat the oven to 325 degrees.
- - Beat together wet ingredients until well combined.
- - Whisk together dry ingredients until well combined and then slowly beat in to the wet mixture.
- - Divide mixture into the two 8 inch pans (if only have one pan, bake one at a time) and bake for 20-25 minutes or until a toothpick or cake tester comes out clean from the center of the cake.
- - Let both cakes cool completely.
- - Meanwhile, bring the California Giant blueberries and sugar to a boil, stirring frequently. Pour into heat proof container and chill to at least room temperature.
- - With an electric mixer, beat together softened cream cheese, butter, almond extract and powdered sugar until light and fluffy. With the mixer on low, slowly drizzle in the California Giant blueberry syrup until well incorporated.
- - Spread a thick layer of icing on top of the first cake and then place the second cake on top. Use the remaining icing to ice the rest of the cake.
- - Let chill for 1-2 hours in the refrigerator and then garnish with fresh California Giant blueberries and lemon wedges.
- - Serve as desired.