At the Market | Blueberries & Blueberry Olive Oil Cake

Ahh berry season, what a lovely time of year that you are. Up until this recipe, I have been eating blueberries, raspberries and blackberries by the fistful. To me, they are summer's candy that are meant to be enjoyed a breakfast, lunch and dinner and everywhere in between. This year I went blueberry picking - picking fruit is one of my favorite things to do - but those were gone before they had the opportunity to meet flour and sugar.

When it comes to any sort of sweet cake, I usually end up altering recipes for olive oil cakes. I love how this golden elixir lends a subtle flavor to a dessert, but doesn't add too much oil. This recipe combines a lot of plump blueberries - the result? A moist cake that is delicious alongside you morning cup of coffee or a dollop of freshly whipped cream for dessert.

Blueberry Olive Oil Cake

1 3/4 cup flour

1 cup sugar

2 1/4 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1/2 cup extra virgin olive oil

1/2 cup milk

2 cups fresh or frozen blueberries, divided

Preheat oven to 350 degrees. Generously oil a cake pan and set aside. Combine flour, sugar, baking powder and salt in a bowl. Whisk together. Add eggs, oil and milk stirring to combine, ensuring that there aren't any lumps. Fold in 1 1/2 cup of blueberries. Pour into pan and press remaining blueberries on top. Bake for 35 minutes or until golden on top and a knife can be inserted into the middle and it comes out dry. Let cool before serving.

Recipe adapted from Food & Wine's Blueberry Muffins