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Sunday 28 June 2026 19:21:46 GMT
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¿💒CUÁNDO SE DEBEN TOMAR LOS VOTOS SAGRADOS🤔? #laroronetwork #magdalenadelmar #francisallison #carlarobbiano #alcaldia
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Lemon Blueberry Olive Oil Cake (made in one bowl) For more simple recipes just like this one, visit the link in my bio! Recipe -Extra virgin olive oil -3 large eggs -1 cup sugar, plus 2 tbsp for sprinkling on top -2 tsp vanilla extract -½ cup fresh lemon juice -Zest from 1 lemon -½ tsp baking powder -½ tsp baking soda -1 tsp salt -2 cups all-purpose flour -1 cup whole milk Blueberry Cream Cheese Frosting: -½ cup fresh blueberries -1 tbsp sugar -½ cup salted butter, softened -1 (8 oz) block cream cheese, softened -2 ½ cups powdered sugar -½ tsp vanilla extract 1. Preheat your oven to 350°F. Grease a 9-inch round cake pan (I like to line the bottom with parchment to prevent sticking). You can also use two 8-inch pans. 2. In a large bowl, whisk together the sugar, olive oil, and eggs until smooth. 3. Add the vanilla extract, lemon juice, and lemon zest. Whisk to combine. 4. Add the baking powder, baking soda, salt, and flour. Whisk briefly. 5. Add the milk and mix gently until no flour streaks remain. Don’t overmix. The batter will be runny. 6. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons of sugar evenly over the batter. 7. Bake for 40–50 min, or until the top is lightly golden and a toothpick inserted in the center comes out clean. 8. While the cake bakes, make the blueberry jam. In a small saucepan, heat the blueberries and sugar over medium heat. Mash the berries and simmer for 8–10 min, until thick. Remove and let cool completely in the fridge. 9. In a bowl or stand mixer, beat the butter and cream cheese until smooth and creamy. Add the vanilla and mix. 10. Gradually add the powdered sugar and mix until smooth. Then add the blueberry jam and mix until combined. 11. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. 12. Frost the cake and top with fresh berries and lemon slices & enjoy!! Note: If you’re short on time, you can skip the blueberry frosting and just dust the cake with powdered sugar once it cools. The olive oil cake is great on its own!
Lemon Blueberry Olive Oil Cake (made in one bowl) For more simple recipes just like this one, visit the link in my bio! Recipe -Extra virgin olive oil -3 large eggs -1 cup sugar, plus 2 tbsp for sprinkling on top -2 tsp vanilla extract -½ cup fresh lemon juice -Zest from 1 lemon -½ tsp baking powder -½ tsp baking soda -1 tsp salt -2 cups all-purpose flour -1 cup whole milk Blueberry Cream Cheese Frosting: -½ cup fresh blueberries -1 tbsp sugar -½ cup salted butter, softened -1 (8 oz) block cream cheese, softened -2 ½ cups powdered sugar -½ tsp vanilla extract 1. Preheat your oven to 350°F. Grease a 9-inch round cake pan (I like to line the bottom with parchment to prevent sticking). You can also use two 8-inch pans. 2. In a large bowl, whisk together the sugar, olive oil, and eggs until smooth. 3. Add the vanilla extract, lemon juice, and lemon zest. Whisk to combine. 4. Add the baking powder, baking soda, salt, and flour. Whisk briefly. 5. Add the milk and mix gently until no flour streaks remain. Don’t overmix. The batter will be runny. 6. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons of sugar evenly over the batter. 7. Bake for 40–50 min, or until the top is lightly golden and a toothpick inserted in the center comes out clean. 8. While the cake bakes, make the blueberry jam. In a small saucepan, heat the blueberries and sugar over medium heat. Mash the berries and simmer for 8–10 min, until thick. Remove and let cool completely in the fridge. 9. In a bowl or stand mixer, beat the butter and cream cheese until smooth and creamy. Add the vanilla and mix. 10. Gradually add the powdered sugar and mix until smooth. Then add the blueberry jam and mix until combined. 11. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. 12. Frost the cake and top with fresh berries and lemon slices & enjoy!! Note: If you’re short on time, you can skip the blueberry frosting and just dust the cake with powdered sugar once it cools. The olive oil cake is great on its own!


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