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Lemon Olive Oil Cake with Blueberry Compote

Makes 12 Servings
Why use butter in baking when you can use olive oil instead! This Lemon Olive Oil Cake tastes decadent and is a good source of heart healthy monounsaturated fats. The sweetness of the blueberry compote adds a nice flavor contrast.

Cake

3 large eggs

1 cup granulated sugar

3/4 cup extra virgin olive oil

3/4 cup low-fat vanilla yogurt

3/4 cup 1% low-fat milk

3 tablespoons lemon zest (from about 2 lemons)

2 tablespoons lemon juice

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt


Blueberry Compote

1 tablespoon lemon juice

1 tablespoon cornstarch

2 cups frozen wild blueberries

1/2 cup water

2 tablespoons granulated sugar

Powdered sugar, optional 

  1. Preheat the oven to 350°F. Lightly oil or coat a 9-inch springform cake pan with nonstick cooking spray or butter and set aside. (If you don’t have a springform pan, use a 10-inch cake pan and cook about 5 to 10 minutes less.)
  2. Whisk together the eggs and granulated sugar in a large bowl. Add the olive oil, yogurt, milk, lemon zest, and lemon juice and whisk until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt until combined. Make a well in the dry ingredients, and slowly add the liquid ingredients, stirring until just combined and lumps are gone. (You may need to use a rubber scraper to smoosh the lumps against the sides of the bowl.) Do not overmix.
  4. Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the cake is just pulling away from the sides of the pan. Transfer the pan to a wire rack and cool for 10 minutes. Remove the cake to a serving platter.
  5. To make the blueberry compote, place the lemon juice and cornstarch in a small bowl and whisk until well combined. Set aside. Place the blueberries, water, and sugar in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat, add the cornstarch mixture, and simmer, stirring constantly, until the mixture thickens, about 3 minutes.
  6. Serve each cake slice with the compote, and sprinkle with powdered sugar as desired.


Nutrition Information per Serving (1 slice with 1½ tablespoons compote): 320 calories, 16g fat (2.5g saturated), 200mg sodium, 41g carbohydrate, 2g fiber, 5g protein, 10% calcium