Lemon and Blueberry Cake

Ingredients:

• 315g plain flour
• 230g caster sugar
• 3 tsp baking powder
• 1/4 tsp salt
• 90ml Cobram Estate Light Extra Virgin Olive Oil
• 250ml milk of choice
• 40ml Cobram Estate Lemon Infused Extra Virgin Olive Oil
• 1 tsp vanilla extract
• 150g blueberries (frozen or fresh)
• 2 tsp icing sugar, for dusting

Method:

1. Preheat the oven to 175° and grease or line a 20cm cake tin.
2. Place flour, sugar, baking powder and salt in a bowl and mix to combine.
3. Add the Cobram Estate Lemon Infused Extra Virgin Olive Oil, milk, vanilla and Cobram Estate Light Extra Virgin Olive Oil. Mix well to combine, then gently fold in the blueberries.
4. Pour mixture into the cake tin and bake for 50-55 minutes, or until a skewer comes out clean.
5. Once baked, remove from the tin and cool for 20-30 minutes before dusting with icing sugar to serve.