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Lemon Olive Oil Cake with Blueberries and Strawberries

Lemon Olive Oil Cake with Blueberries and Strawberries

A delicious, yet simple lemon olive oil cake for the summer as fresh blueberries and strawberries are in season. This cake is made with our fused lemon olive oil and is a Dairy-free take on the German Sunken Apple Cake (Versunkener Apfelkuchen) but with berries! It is also made with whole grain flour (we used sprouted spelt flour) and maple syrup instead of sugar. You may arrange the berries on top of the batter in a pretty cohesive pattern, or for a more rustic look lay the berries on the batter sporadically. You may use all blueberries or all strawberries. You really can’t go wrong with this.

What you’ll need:

4 Eggs

1/2 cup Maple Syrup

1/2 cup Lemon Olive Oil

1 cup Unsweetened Applesauce

2 teaspoons Vanilla Extract

2 3/4 cups White Whole Wheat Flour or Sprouted Spelt Flour

3 teaspoons Baking Power

1/4 teaspoon salt

1 1/2 cup Blueberries, fresh or frozen

1 1/2 cup Strawberries, quartered

Here’s how:

Preheat oven to 350°. Grease and flour a 9″ springform pan with olive oil. Set aside. In a medium bowl beat the eggs. Whisk in maple syrup, vanilla, applesauce, and lemon olive oil. In a small bowl, mix flour and baking powder. Whisk in liquid mixture, beating to combine. Pour batter into prepared pan. Then top the batter with the strawberries and blueberries evenly, pressing into the batter lightly. Bake for 45-50 minutes or until done when tested with a toothpick. Cool for 15 minutes, then unlock the springform pan and allow it to finish cooling. Enjoy with whipped cream or ice cream!

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Blueberry-Coconut Lime Muffins

Make these tasty Blueberry-Coconut Lime Muffins! Persian Lime olive oil and flaked coconut add a nice tropical twist to standard blueberry muffins. If you are not a fan of coconut, you may exclude the flaked coconut in this recipe. You may also add fresh blueberries when they are in season but frozen blueberries work just as great .

These muffins are whole grain, made with white whole wheat flour, which is simply a softer wheat variety and our preferred type of whole wheat for sweet baked goods. Substituting one part with All-purpose flour will work just as great. We chose coconut palm sugar for its lower glycemic properties. The Persian lime olive oil makes these blueberry-coconut lime muffins wonderfully moist.

What you’ll need:

2 Cups White Whole Wheat Flour or 1 part All-purpose flour and 1 part White Whole Wheat Flour

2/3 Cups Coconut Palm Sugar

1/2 Cup Coconut Flakes, unsweetened

1 tablespoon Baking Powder

1/2 teaspoon Sea Salt

1/4 cup So Olive Persian Lime Olive Oil

2 large Eggs or 2 tablespoons Flax Meal with 6 tablespoons water, soaked

One Cup Plant-based Milk

1 Teaspoon Vanilla Extract

1 Cup Blueberries, frozen or fresh

Here’s how:

Preheat oven to 400 degrees. Line a muffin pan with muffin cups. Combine flour, sugar, coconut flakes, baking powder, sea salt in a bowl and mix it well.

In another bowl, mix Persian Lime Olive Oil, eggs (or egg substitute), milk, and vanilla extract very well. Mixing them in a mixer or using a handheld electric mix is recommended.

In the bowl with dry ingredients, form a well in the center. Pour the wet ingredients into the center and use a spoon to gently mix the wet ingredients with the dry for about 20 seconds.  Make sure you do not over mix even when you feel the urge to do so. Gently, fold the blueberries in the muffin batter.  Spoon the batter in each muffin cup and bake in the oven for 20-25 minutes.

Serving: Makes 12 Muffins