Blueberry Cake

Preperation time
20 m
Skills level

Serving size
8
Country of origin

Preparation time: 20 m
Cooking time: 40 minutes m
Servings: 8

Ingredients

  • 1 cup all-purpose flour (may substitute gluten-free flour)
  • 3/4 cup ground whole oats (You will need 1 cup whole oats to make this)
  • optional, 1 tablespoon organic flax seed, ground into oat flour
  • 1/2 cup granulated sugar
  • 1/4 cup sugar free maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 heaping tablespoon Mascarpone Cheese (may substitute cream cheese)
  • 1 cup extra virgin olive oil (may substitute vegetable oil)
  • 1 pint blueberries
  • 1 large egg (may substitute 1/4 cup applesauce)
  • 2 tablespoons light brown sugar (plus more for topping)
Recipe Type:
Course:

This cake is so moist, and delicious – it will become your new fave! It disappears so fast, so double the recipe. If you do double the recipe, spread it into a baking sheet lined with parchment paper. I do this quite often when I make my banana bread recipe from my cookbook! Works great every time. You pick up the ends of the parchment paper and transfer the entire cake to the cooling rack. Soooo easy! Since blueberries will be abundant soon, I developed this recipe to incorporate those juicy and plump blueberries. If you want to maximize your taste – choose organic! Here are the directions.

Start by preheating the oven to 350 degrees. Next, measure your dry ingredients in a bowl: 1 cup all-purpose flour and 1 teaspoon baking soda. Measure 1 cup whole oats, and pour into a high-speed blender and pulse on high. To maximize your health benefits from this cake, add in 1 tablespoon or more of Flax seed, and pulse for another 30 seconds. You want to achieve a powderlike consistency with the oats/flax. Add the 3/4 cup oats/flax to the dry ingredients and which gently incorporating everything.

In another bowl, incorporate wet ingredients. Be sure to let the egg and Mascarpone cheese sit at room temperature for 30 minutes. Next, measure 1 cup of extra virgin olive oil (may use vegetable oil), 1/2 cup granulated sugar, 1/4 sugar free maple syrup, 2 tablespoons light brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1 heaping tablespoon Mascarpone cheese, and 1 egg. Mix using a hand mixer or if you have a stand mixer – either works! Once everything is well incorporated, add in the dry ingredients to the wet ingredients. Mix for a few minutes until the batter is smooth. Fold in 3/4 of the pint of fresh blueberries. Save the rest for topping.

Using a 10-inch round cake pan, butter the sides and add some flour, then cut out a circle of parchment paper for the bottom. The cake will slide right out! Next, pour the batter into the pan. Tap the cake on the counter. Then add in a small handful of blueberries to the top. Now you will have blueberries at the top, some in the middle and some that sunk to the bottom.

Last step, add in a few sprinkles of light brown sugar to the top of the cake. Bake for 35-40 minutes until golden brown.

Please note: You may bake in a cast iron skillet as well. Butter pan first, and bake until springy! Also, you may omit egg and add in 1/4 cup applesauce, but it will take a little longer to cook and will be very moist, but still amazing!

Lemon Icing: Mix together powdered sugar, squeeze of 1 lemon, and water to create a rich and thick icing to drizzle on each slice. Alternatively, Combine 1/4 cup cream cheese, powdered sugar and milk and mix until smoothly blended. Add in a dash of cinnamon and ginger. Use a hand mixer or the stand mixer with whisk attachment for this icing. It’s more savory and so creamy. Either pair well with this cake. Refrigerate any leftover icing.

Enjoy!