BLUEBERRY OLIVE OIL LOAF CAKE
A delicious blueberry cornbread recipe: Easy blueberry olive oil cake wrapped with fresh jam berries and the rustic crunch of cornmeal.
Ingredients
For the yogurt loaf cake:
- 2 large eggs
- 1 Tbsp honey
- 100 g white sugar
- 150 g fat free Greek yogurt
- 50 g demerara
- 210 plain flour
- 1 tsp vanilla bean powder
- 75 ml olive oil
- juice and zest of 1 lemon
- 200 g blueberries
- 1 1/2 tsp baking powder
For the yogurt glaze
- Tbsp icing sugar to taste
- zest and juice of 1 lemon
- 75 ml Greek yogurt
Instructions
Preheat the oven to 160c or 340f.
For the cake
First, mix the wet ingredients (yogurt, olive oil, eggs, lemon juice and zest and honey together in a bowl.
Then, whisk until the mixture is smooth and smooth.
In another bowl, combine the rest of the ingredients.
Add the wet mixture to the dry and mix until a smooth paste forms.
Place in a 900 g bread pan or divide into small molds covered with parchment paper.
Place on the middle rack of the oven and bake for 25-30 minutes for rolls or about 45-50
minutes for blond breads. Let cool on a wire rack for about 30 minutes before frosting. For the frosting, combine all the ingredients and frost the cake once it has cooled.
Happy Cooking Time.
