Serves: 12-24 (It all depends)
4 Tbsp Flying Olive Lemon Extra Virgin Olive Oil, or Flying Olive Single Varietal-mild, or a Combination. (We like 2 Tbsp Lemon and 2 Tbsp Mild EVOO)+ more for greasing the Bundt pan
3 cups all-purpose flour+ more for dusting pan
1 cup buttermilk, milk, or soy milk
3 large eggs
½ Tbsp Flying Olive Blueberry Balsamic Vinegar
½ Tbsp vanilla
2 cups sugar
1 tsp baking powder
¾ tsp baking soda
¼ tsp ground nutmeg
½ tsp salt (our Salts-of-the-Earth Hawaiian Sweet and Salty Sea Salt works well here*)
2 cups fresh or frozen blueberries, washed, picked over, and dried
Preheat the oven to 350 degrees F. Oil a Bundt or tube pan with a small amount of Flying Olive EVOO of Choice. Dust with flour, tapping the pan to shake out the excess.
Mix or whisk together (I use my standing mixer) the buttermilk, Flying Olive Extra Virgin Olive Oil(s) or Combination of Choice, Blueberry Balsamic Vinegar, and vanilla in a large bowl. Mix until well combined, scraping down sides if necessary.
Meanwhile, in a large bowl, combine the flour, sugar, baking powder, baking soda, nutmeg, and salt and mix well. With the mixer going (or your arm!), add the flour mixture to the milk mixture, stirring until just blended. Scrape down the sides, as necessary. Stop the mixer, if using. Add the blueberries, carefully folding them in. Scrape into the prepared Bundt pan and spread evenly.
Bake 1 hour and 5 minutes until toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool 15 minutes. Remove cake from pan by sharply rapping on bottom of pan with a wooden spoon or rubber spatula. Let cool completely. Serve with ice cream, whipped cream, or whipped toppping.
Submitted by Barb L.
*Available at the Eastgate Store