OLIVE OIL BREAKFAST CAKE WITH BLUEBERRY COMPOTE

Blood Orange Infused Olive Oil · Summer Peach White Barrel Aged Balsamic · Vanilla Bean Sea Salt

Servings: 12

Prep Time: 10 mins  |  Cook Time: 60 mins

Start your Sunday right with this hearty breakfast cake! Moist from Blood Orange Infused Olive Oil and perfectly bright from Summer Peach White Barrel Aged Balsamic, it’s topped with a fresh blueberry compote and juicy peaches for a sweet, vibrant finish. Perfect for brunch or a special morning treat!

For the Cake:

2½ cups All Purpose Flour

1 tsp Baking Powder

½ tsp Baking Soda

½ tsp Vanilla Bean Sea Salt

½ cup Blood Orange Infused Olive Oil — available in 100ml · 250ml · 500ml · 750ml

¼ cup Summer Peach White Barrel Aged Balsamic — available in 100ml · 250ml · 500ml · 750ml

¾ cup Milk

2 cups Sugar

4 Large Eggs

For the Blueberry Compote:

2 cups Blueberries

1 Lemon, juiced

2 Tbsp Summer Peach White Barrel Aged Balsamic

¼ tsp Vanilla Bean Sea Salt

For the Garnish:

Powdered Sugar, for dusting

Peach Slices, for topping

Directions:

1. Preheat the oven to 350°F and set the oven rack to the middle. Grease a bundt pan with oil and dust with flour. Set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and Vanilla Bean Sea Salt.

3. In a separate large bowl, mix together the Blood Orange Infused Olive Oil, Summer Peach White Barrel Aged Balsamic, milk, sugar, and eggs until well combined. Add in ½ the flour mixture, mixing just until combined, then add the remaining flour. Stir, scraping down the sides, until just combined.

4. Pour mixture into the prepared bundt pan and transfer to the oven. Bake for 55-60 minutes or until a toothpick comes out clean. Let the cake cool for about 15 minutes before removing from the pan onto a wire rack. Let cool completely before decorating.

5. Make the blueberry compote. In a small saucepan over medium heat, combine the blueberries, lemon juice, and Summer Peach White Barrel Aged Balsamic. Cook, stirring every few minutes, until blueberries break down and form a jam-like consistency, about 15 minutes.

6. Once the cake is fully cooled, dust with powdered sugar, spoon the blueberry compote over the top, and garnish with peach slices. Serve and enjoy!

Love this recipe? This Olive Oil Breakfast Cake shines thanks to Olivelle’s Blood Orange Infused Olive Oil (available in 100ml · 250ml · 500ml · 750ml), Summer Peach White Barrel Aged Balsamic (available in 100ml · 250ml · 500ml · 750ml), and Vanilla Bean Sea Salt. Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.