1 tablespoon García de la Cruz Extra Virgin Olive Oil
1 tablespoon García de la Cruz Lemon Infused Extra Virgin Olive Oil
2 tablespoons lemon zest
1 tablespoon lemon juice (optional)
1 1/2 cups all-purpose flour
1 cup granulated sugar
3 eggs
1 1/2 teaspoons baking powder
2 cups blueberries (fresh or frozen)
1/4 cup additional sugar for compote: 1/4 cup
2 tablespoons water
DIRECTIONS
In a large mixing bowl, combine the Extra Virgin Olive oil, Lemon Infused Extra Virgin Olive Oil, lemon zest, and 1 tablespoon of lemon juice (optional).
Add 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 3 large eggs, and 1 1/2 teaspoons of baking powder.
Mix until a smooth, moist batter forms.
Preheat your oven to 350°F (175°C).
Pour the batter into a greased cake pan.
Bake for 25-30 minutes, or until the cake is golden and fragrant, and a toothpick inserted into the center comes out clean.
In a small saucepan over low heat, combine 2 cups of blueberries, 1/4 cup of sugar, and 2 tablespoons of water.
Cook slowly, stirring occasionally, until the berries break down and the mixture thickens into a vibrant compote.