Ott’s Berry Farm in Modesto produces the biggest, juiciest, tastiest blueberries. After thankfully receiving several containers of them last week from our friend Chris at the Farmer’s Market, we wanted to highlight them in a simple dessert. This flavorful (dairy-free!) olive oil cake was delicious topped with blueberries that had been warmed in a simple red wine syrup infused with lemon verbena.
Olive Oil Bundt Cake
(Slightly Adapted from the Feb. 2010 issue of Food & Wine )
5 large eggs, at room temperature
1 1/4 cups sugar
1 tablespoon finely minced lemon verbena*
1 cup extra-virgin olive oil
2 cups cake flour
1 1/4 teaspoons baking powder
1 teaspoon fine sea salt
*Original recipe calls for finely grated orange zest
- Preheat the oven to 325° and butter and flour a 10-cup bundt pan.
- In a bowl, using a hand-held electric mixer, beat the eggs with the sugar and lemon verbena at medium-high speed until smooth.
- Gradually beat in the olive oil until creamy, about 2 minutes.
- In a small bowl, whisk the cake flour with the baking powder and salt.
- Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
- Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean.
- Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before cutting into slices and serving.
Blueberries in Red Wine Syrup
- Combine equal parts red wine and sugar in a saucepan (about 3/4 cup each was a good amount for this cake)
- Add a branch of lemon verbena. If you don’t have any lemon verbena, try a sprig of rosemary, lavender, or some fresh mint!
- Simmer the mixture for about 15 minutes or until it boils down. Cool and remove the herb.
- Warm several big handfuls of blueberries in the syrup before serving. Spoon on top of slices of olive oil cake.