Lemon Olive Oil Cake with Blueberry Compote

A delicious holiday dessert that is perfect for gatherings to create warm memories for the year!!!

Hello everyone! Welcome to baking for my bro! Today I made a scrumptious lemon olive oil cake that is to die for. On top of that, there is a smooth and bittersweet blueberry compote that will melt the cake in your mouth. This cake was inspired by the Italian Olive oil cake recipe from allrecipes.com. I have used this website so much for past recipes and it is really good.

It all started at a restraunant. We were in LA for my brother's allergy treatment appointment. Normally for lunch or dinner, we would go to a restraunant called, "Noble Bird." It is a fantastic place for people who are highly allergic to milk, nuts, etc. They handle allergies really well and get lots of costumers that go to the same allergy treatment as my brother. There, they create a really tasty olive oil cake that is the best thing you can possibly eat. My mom loved it and wanted me to try making it at home, but gluten free so my dad could eat it. So of course, I had to do it. I was browsing and finally found the perfect recipe. Now this recipe calls for all-purpose flour. However, I used a gluten free flour that is equally as good.

I N G R I E D I E N T S:

Lemon Olive Oil Cake:

• 3 cups all-purpose flour
  

• 1 1/2 teaspoons kosher salt
  

• 1 teaspoon baking powder
  

• 1/2 teaspoon baking soda
  

• 3 large eggs
  

• 1 1/2 cups white sugar
  

• 1 cup extra-virgin olive oil
  

• 1 cup oat milk
  

• 1 tablespoon honey
  

• 2 tablespoons freshly grated lemon zest

• 2 tablespoons freshly squeezed lemon juice

• 2 teaspoons of lemon extract

Blueberry Compote:

• 1 cup of fresh blueberries

• 2 teaspoons of lemon extract

• 2 tablespoons of water

• 2 1/2 tablespoons of white sugar

Directions:

1.