Blueberry Olive Oil Loaf Cake With Cornmeal Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare a loaf pan by greasing it with olive oil.
• STEP 2.In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, and salt.
• STEP 3.In a separate bowl, whisk together the wet ingredients: olive oil, sugar, eggs, vanilla extract, and milk.
• STEP 4.Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• STEP 5.Gently fold in the blueberries.
• STEP 6.Pour the batter into the prepared loaf pan and smooth the top.
• STEP 7.Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 8.Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• STEP 9.Once cooled, slice and serve. Enjoy!

Cooking Tips

• Make sure to use a good quality olive oil for the best flavor.
• If using frozen blueberries, do not thaw them before adding to the batter.
• To prevent the blueberries from sinking to the bottom of the cake, toss them in a little flour before folding them into the batter.

Storage and Serving

• Store the cake in an airtight container at room temperature for up to 3 days.
• Serve slices of the cake as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.