Blueberry Cake Recipe - Butter and Berries!


	Blueberry Cake Recipe Zesty and fresh with butter and olive oil! This blueberry cake recipe is part of my blueberry dessert recipes collection. I have been cooking this Italian cake since I was 18 - and really, I think it's more like a muffin in texture (just not as dense). I altered it a bit since I was 18. I wanted to add more of a fruit zesty flavor. And I think I got it down. This is an in-between-er on texture. Slightly muffin-y texture and ever so slightly cake-y texture. Since my whole site is Italian dessert recipes you may not be surprised to see olive oil as one of the fat flavoring ingredients. Don't freak out - there is still butter. BUT here is the key, you need to use VIRGIN olive oil.Without going into the processing of olive oil, just take my word for it. If you don't know what virgin olive oil is, or don't have it - just go with all butter. There are couple of creative liberties you can take, like with the zest. And potentially if you HAVE to - you can use frozen blueberries. See how below. See substitution section below for ideas so that you can work with what you have in your pantry. Blueberry Cake Recipe YIELD:9 inch cake Ingredients: * 3/4 cup unsalted butter * 1/2 cup of VIRGIN olive oil * 1 1/2 cups sugar * 4 eggs * 1 tsp of vanilla * 1/2 tsp of almond extract * 1 3/4 cup all purpose flour * 1 1/2 tsp. baking powder * zest of two lemons grated * zest of 2 oranges grated * zest of half a lime grated * 3/4 cup heavy cream ( yes, you can use a milk if you must :-) ) * 1 1/2 cups of fresh blue berries Blueberry Cake Recipe Procedure * Pre-heat oven to 350 F. * Grease the cake pan. Set aside. * Beat eggs and sugar. You want it light yellow in color. * Add butter, olive oil, cream, and the vanilla and almond extracts. * Sift the flour, baking powder and salt together. * Mix well. * Sift in the flour and baking powder. If you feel you want salt add a pinch here at this step. * Stir in all the zests. * Spoon half of the batter into the prepared cake pan. * Drop 1/3 of the blue berries evenly on top of the batter. * Cover with the remaining batter. * Bake for 15 minutes. * Sprinkle the remaining blue berries on the top. Press them into the batter so you only see a little bit of the tops. NOTE: If you leave the blueberries too much above the top of the batter - they heat up before the cake and they explode. Looking for other blueberry recipes? Blueberry Desserts and Drinks Berry Sangria Blueberry Cake Recipe *Blue Berry Coffee* Cake Recipe All that zest? You're the cook. If you don't want or don't have the zests - don't worry about it. Make up the difference. How do I use frozen blueberries? I've done it and it will turn out OK, although fresh is always best ( and more pricey!). Here's what I do: Drain the blueberries in a strainer. Let them sit awhile. Take out three paper towels Lay the blueberries on top of three paper towels keeping the berries in a single layer. Place three more paper towels on top of the blueberries. Slowly and carefully fold all raw edges inward - and gently roll. It will look like a smashed burrito - but you get it - you are drying without smashing. Depending on the water crystals in the frozen package you will have to judge when you berries are done bleeding. Your blueberry cake recipe will be just fine with frozen if you make sure and totally dry them before using them. Why virgin olive oil? Without going into the processing of olive oil - the simplest explanation is the "first press" is the cleanest and best tasting. This is usually called "virgin" olive oil. However, without getting into labeling and manufacturing olive oil wars - that may not always be the case in the labeling. Just make sure you are using an olive oil that doesn't have an overpowering smell or taste. Back to the top of the blueberry cake recipe. Other Italian Cake Recipes Almond Cake Recipe Amaretto Cake Recipe Amaretto Mousse Cheesecake Apple Pound Cake Applesauce Cake Recipe Beer Cake Blueberry Cake Recipe Blueberry Coffee Cake Recipe Cappuccino Cake Caramel Cake Chocolate Amaretto Cake Chocolate Buttermilk Cake Chocolate Torte Recipe Chocolate Walnut Cake Coconut Layer Cake Coconut Cake Recipe Date Bread Double Chocolate Brownie Recipe Eggnog Cake Recipe Flourless Chocolate Torte Fresh Strawberry Cake Recipe Gluten Free Chocolate Cake Recipe Harvey Wallbanger Cake Italian Cream Cake Recipe Italian Rum Cake Recipe Jelly Roll Recipe Key Lime Cake Lady Fingers Recipe Lemonade Cake Lemon Layer Cake Lemon Pound Cake Mint Brownie Recipe Peach Cake Recipe Poppyseed Cake Recipe Recipe For Chocolate Cheesecake Pear Cake Recipe Pineapple Carrot Cake Pistachio Cake Recipe Plum Cake Recipe Pumpkin Cake Pumpkin Bread Recipe Recipe For Chocolate Cheesecake Recipe For Pumpkin Cheesecake Ricotta Cake Spice Cake Recipe Sour Cream Cake Recipe The BEST Tiramisu Recipe Walnut Cake Recipe Whipped Cream Recipe Yogurt Cake Frostings - Glazes - Icings Click here to see my cake frosting recipes. Superbowl Sunday is coming up! The best Italian Dessert Recipes for a party like this are ones that are: FAST Finger Foodish (not big hunky sticky globs of gooey-ness that get on your furniture) And freeze-aheads A couple of my favs for this are Cappucino Cookies (lots like choc chips but with a twist) Anisette Cookies (Always on the top 5) Rum Balls (Gingersnaps and Rum) Let's not for get the drinks to go with the beer that will be present! Check out my Italian drinks section for that. Lisa Would you like to share this page? You know how to do it! Thanks for sharing the sugar love! Contact Me Privacy Policy About**
Italian Dessert Recipes Enjoy This Site? Keep checking back! I update at least once a week.
Return to top
Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.