A delightful gluten-free and dairy-free spring olive oil cake featuring blueberries and a fresh blueberry glaze, perfect for a simple treat or Mother’s Day brunch.
1: Preheat oven to 350°F.
2: In a large bowl, combine olive oil, lemon juice, lemon zest, honey, eggs, and vanilla. Whisk well.
3: Fold in almond flour, baking soda, baking powder, and salt. Mix in blueberries.
4: Let batter sit while greasing a 9” round cake pan.
5: Stir the batter once more and transfer it to the prepared cake pan.
6: Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
7: To make icing, smash blueberries with a mortar and pestle or blend in a high-speed blender with lemon juice. Strain through a fine mesh sieve to collect the juice.
8: In a large bowl, mix sifted powdered sugar with 3 tbsp blueberry juice and lemon juice (if not already added). Stir until smooth.
9: Remove cake from the oven and allow it to cool before icing.
