PHOTOS AND STYLING BY MEDA KESSLER
A not-too-sweet cake is made extra special with ripe fruit. Add a scoop of vanilla ice cream.
Makes 1 9-inch cake
CAKE
¾ cup good quality olive oil
¾ cup buttermilk
1 teaspoon vanilla extract
2 large eggs
½ cup granulated sugar
Zest of 1 lemon
2 tablespoons lemon juice
2 cups all-purpose flour
3 teaspoons baking powder
Pinch of Kosher salt
1½ cups blueberries (dry thoroughly after washing)
TOPPING
Confectioners’ sugar, to taste
Preheat oven to 350°F.
Prepare a 9-inch springform or cake pan.
Cake In a mixing bowl, combine olive oil, buttermilk, vanilla and eggs. Add sugar, lemon zest, lemon juice and combine. Add flour, baking powder, salt and combine.
Add blueberries; carefully fold them into the batter.
Pour into the prepared pan and bake for 40 minutes.
Finished cake should be firm in the center with a very thin “crust” across the top.
TOPPING
Sprinkle cake with confectioners’ sugar
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.
