Blueberry Olive Oil Snacking Cake

Ingredients

1 ¼ cups gluten free flour blend (we used Bob’s Red Mill 1 to 1 Baking Flour, but you can use all- purpose flour too)

1 ¼ teaspoon baking powder

½ teaspoon salt

¾ cup cane sugar

½ cup extra virgin olive oil

2 eggs

1 tablespoon vanilla extract

2 tablespoons milk (we used almond)

1 ½ cups blueberries, dusted with flour (to prevent sinking)

1 tablespoon lemon zest

4 teaspoons favorite jam

Directions

Preheat oven to 350°F. In a medium sized bowl, whisk flour, salt and baking powder. In a large bowl, vigorously whisk olive oil and sugar. Add in eggs, vanilla and milk, and continue to whisk until well combined. Add dry mix to wet mix and fold with a spatula several times until no flour spots remain. Add in blueberries and lemon zest, folding again until well distributed.

Grease and line with parchment a 8 x 8 or 9 x 9 baking pan. Pour batter in. Dollop your favorite jam on top of batter and swirl with a toothpick, skewer or knife. Bake for 35 minutes. Let cool completely before slicing.