Lemon and Blueberry Cake

Vegan | Nut Free | Gluten Free Option

Ingredients

315g plain flour

230g caster sugar

3 tsp baking powder

1/4 tsp salt

90ml Cobram Estate Light Extra Virgin Olive Oil

250ml milk of choice

40ml Cobram Estate Lemon Infused Extra Virgin Olive Oil

1 tbsp lemon zest 

1 tsp vanilla extract

150g blueberries (frozen or fresh)

2 tsp icing sugar, for dusting 

Method 

Step 1: Preheat oven to 175° and grease or line a 20cm cake tin.

Step 2: Place flour, sugar, baking powder and salt in a bowl and mix to combine. Add lemon zest, Cobram Estate Lemon Infused Extra Virgin Olive Oil, milk, vanilla and Cobram Estate Light Extra Virgin Olive Oil. Mix well to combine, then gently fold in the blueberries.

Step 3: Pour mixture into the cake tin and bake for 50-55 minutes, or until a skewer comes out clean. Once baked, remove from tin cool for 20-30 minutes before dusting with icing sugar to serve.  

This recipe was bought to your by Cobram Estate