I know it's now winter, and blueberries technically aren't in season, and it technically isn't the right time of year to be making citrus desserts, but I have to ignore those technicalities for this cake. Hear me out, almond, lemon-y, citrus cake with homemade blueberry jam. It's sounds delicious and tastes delicious, which is why it was too good of a recipe not to share. If you are confused by the fact that this is an olive oil cake, don't worry, it is basically just a regular cake, which happens to be made with olive oil instead of butter or vegetable oil which adds this fruity flavor. It's made with almond flour and regular flour. The almond flavor is not too strong, it adds a subtle nutty flavor to the cake. The blueberry jam is not too sweet and has a little ginger in it which adds a kick. Dollop a large spoonful of it on your cake and you will not regret it.
TOTAL TIME: 1 hour
SERVINGS: 8 slices
1 cup all purpose flour
1 1/2 cup almond flour
1 cup granulated sugar
1/4 extra virgin olive oil
1/2 cup Greek yogurt
Zest and juice of 1 large lemon
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon apple cider vinegar
1 teaspoon almond extract (optional)
Pinch of salt
1 pint blueberries
4 tablespoons granulated sugar
5 tablespoons water
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Preheat your oven to 350°F and line a 9 inch round cake pan.
Combine your sugar, olive oil, Greek yogurt, lemon juice and zest, and almond extract. Then add in your flours, baking powder, baking soda, apple cider vinegar, and salt. Mix until combined, do not over mix. Pour the batter into the pan and bake for 30-40 minutes at 350°F.
While the cake bakes, add your blueberries, sugar, water, ginger, nutmeg, and cinnamon to a medium saucepan. Bring it to a simmer and cook for about 15-18 minutes.
Let the cake cool completely before cutting. Spoon over the jam before serving.