Ingredients

Cake:

• 1 cup granulated sugar
• 1 tbsp lemon zest (or zest from 1 medium lemon)
• 1 1/2 cups All Purpose flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1 cup plain greek yogurt
• 1 tsp Olivino Vanilla Balsamic
• 3 large eggs
• 1 tbsp lemon juice
• 1/2 cup Olivino Eureka Lemon Olive Oil
• 1 cup fresh blueberries tossed in 1/4 tbsp of flour (this helps to keep the blueberries from sinking to the bottom of the cake)

Balsamic Reduction:

• 1/2 cup fresh blueberries
• 1 cup Olivino Blueberry Balsamic

  Directions

The Cake:

1. Pre-heat oven to 350 degrees and spray loaf pan with Olivino Olive Oil (Butter Infused is ideal!)
   
2. In a small bowl, combine the sugar with the lemon zest and mix together with your fingers until well incorporated and smelling lemony.
3. In a large bowl, whisk together sugar mixture, flour, salt, and baking powder.
4. In another bowl beat the eggs with a wire whisk until combined. Then add Greek yogurt, Vanilla Balsamic, eggs, lemon juice, and Eureka Lemon Olive Oil and whisk until smooth.
5. Pour the wet ingredients into your dry ingredients and using a spatula, fold together until mixed.
6. Add floured blueberries and fold gently
7. Pour into prepared loaf pan and bake for approximately 30 minutes or until an inserted toothpick come out clean and the top is golden brown.
8. Allow to cool in the pan for 10 minutes, then invert onto cooling rack and allow time to cool completely