Step 1 of 12
Lemon Olive Oil Cake with Blueberry Compote
Preheat oven to 350°F.
Step 2 of 12
Lemon Olive Oil Cake with Blueberry Compote
Coat the inside of a bundt pan with the softened butter. Add the flour and toss gently to coat the pan. Shake off any excess flour by tapping the pan sharply against the edge of a sink.
PRO TIP Nonstick cooking spray that contains flour will also work well.
Step 3 of 12
Lemon Olive Oil Cake with Blueberry Compote
In a stand mixer fitted with a paddle attachment, combine the eggs and sugar. Mix on medium speed to combine. Slowly pour in the olive oil and mix on low speed until smooth.
Step 4 of 12
Lemon Olive Oil Cake with Blueberry Compote
Place the flour, almond flour, baking soda, baking powder, and salt in a medium mixing bowl and mix briefly to combine. With the mixer on low speed, alternately add the flour mixture and milk in three additions each until a smooth batter forms. Use a rubber spatula to scrape down the sides as needed.
Step 5 of 12
Lemon Olive Oil Cake with Blueberry Compote
Add the lemon zest and juice to the batter and mix to fully combine.
Step 6 of 12
Lemon Olive Oil Cake with Blueberry Compote
Pour the batter into the prepared bundt pan.
Step 7 of 12
Lemon Olive Oil Cake with Blueberry Compote
Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, about 55 minutes. While the cake bakes, make the compote.
Step 8 of 12
Lemon Olive Oil Cake with Blueberry Compote
In a small bowl, whisk together the sugar and cornstarch. Sprinkle the mixture over the blueberries in a small saucepan. Add the lemon zest and juice and set over medium heat. Cook, stirring occasionally, until thick, 5-10 minutes.
Step 9 of 12
Lemon Olive Oil Cake with Blueberry Compote
Check to see that cake is done. Remove from oven or add time as needed.
Step 10 of 12
Lemon Olive Oil Cake with Blueberry Compote
Allow the cake to cool slightly. Run a butter knife around the edges of the cake to loosen it from the pan. Use oven mitts to carefully invert the cake onto a serving plate.
Step 11 of 12
Lemon Olive Oil Cake with Blueberry Compote
Spoon the warm blueberry compote over the top of the cake.
Step 12 of 12
Lemon Olive Oil Cake with Blueberry Compote
Serve immediately, or chill and serve later. Leftovers can be stored in an airtight container for up to 1 week.
