Blueberry Lemon Olive Oil Cake

Ingredients:

• For the pound cake
  • Wet:
    • 1 cup extra virgin olive oil
    • 3 eggs
    • 1⅓ cup milk
    • 1 T lemon juice
    • Zest of 2 lemons
    • 1 tsp almond extract
  • Dry:
    • 2 cups sugar
    • 2 cups flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp kosher salt
• For the icing
  • ½ pint California Giant blueberries
  • ½ cup sugar
  • 2 T lemon juice
  • ½ cup powdered sugar
  • ¼ tsp 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

Instructions:

• 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.