Olive oil cakes are simple to make without using a mixer. They lend themselves to adding many different ingredients and are easily served with powdered sugar sprinkled over the top. Plus, they stay moist longer than a traditional cake!

Blueberry Lemon Olive Oil Cake can be lemon or blueberry flavor heavy depending upon your oil or balsamic preference. Feel free to adjust the recipe below depending upon your taste buds! It is a one bowl, easy cake that is moist, delicious and pretty.

Ingredients:

• 1 Cup fresh or frozen blueberries 
• ¾ cup Picual Extra Virgin Olive Oil 
• 2 Tbsp Lemon Extra Virgin Olive Oil
• 2 Tbsp Blueberry Aged Dark Balsamic
• 1 ¼ cups whole milk
• 3 large eggs
• 1 tablespoon lemon zest
• ½ cup freshly squeezed lemon juice (1 ½ to 2 lemons) 
• 1 ¾ cups granulated sugar 
• 1 ½ teaspoons salt 
• ½ teaspoon baking powder 
• ½ teaspoon baking soda 
• 2 cups all purpose flour 
• Optional confectioners sugar, lemon slices, and blueberries for garnish

Directions:

1. Preheat your oven to 350 degrees. 
2. Grease and flour your pan. If you do not have a 10 inch pan, you can use three 6 inch pans for this recipe.
3. In a large bowl, whisk together the eggs, oils, balsamic, milk and lemon juice.
4. Add the flour, sugar, baking powder, baking soda, and salt. Using a spatula stir until the batter is completely combined and smooth. 
5. Stir in the blueberries and lemon zest. 
6. Pour the batter into the prepared pan(s). 
7. Baking time for the 6 inch pans is 35- 40 minutes and 50 minutes for the 10 inch pan. Make sure that the top of the cake is firm and golden brown. 
8. Cool the cake in the pan for 15 minutes. Invert onto a wire rack and let the cake cool completely.
9. Optional: Lightly sift confectionary sugar over the top of the cake. Add lemon slices and blueberries.

Ingredients:

Crust

• 1 1/3 cups all purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 10 Tbsp melted butter

Filling

• 1/2 cup heavy cream
• 2 (8 oz) blocks cream cheese, softened
• 1/2 cup granulated sugar
• Juice and zest of 1 lemon
• 1 tsp pure vanilla

Topping

• 1 1/2 lb. strawberries, hulled and sliced
• 3 Tbsp  Strawberry Dark Balsamic 

Directions:

1. Start by making the crust. Preheat oven to 350 F. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms.
2. Press mixture into a 10" or 11" tart pan with a removable bottom, pressing until the dough is smooth. Prick all over with a fork and bake until golden brown, 25 to 30 minutes. Let cool completely. 
3. In a large bowl using a hand mixer, beat the heavy cream until stiff peaks form, about 7 minutes. In another large bowl, beat together the cream cheese and sugar until smooth. 
4. Add the lemon juice and zest, and vanilla. Beat until combined. Fold into the whipped cream, then spoon into cooled crust and smooth the top. 
5. Starting on the outside, arrange the strawberries on top of the tart in a circle until the entire tart is covered.
6. Brush the top of the strawberry tart with the balsamic. Refrigerate until well chilled, 2 hours. Enjoy!

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup  Lemon Olive Oil
• 1/2 cup milk
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon vanilla extract
• 3 large eggs
• Confection sugar (to garnish)

Directions:

1.  Preheat oven to 350 degrees F. 
2. Coat a 10-inch pan with cooking spray
3. Combine flour, baking powder, baking soda, and salt in a big mixing bowl. 
4. In a medium bowl combine sugar, olive oil, milk, lemon zest, vanilla extract, and eggs. Beat with mixer until smooth
5. Combine wet and dry ingredients and blend until smooth. 
6. Pour batter into pan and bake for 30-35 minutes, or until toothpick is clean. 
7. Cool for 15 minutes then move to wire rack. 
8. Garnish with confection sugar and enjoy!

Ingredients:

For the batter:

• 1 ⅔ cups white chocolate, in 1/4-inch chunks 
• ¾ cup (1 1/2 sticks) unsalted butter, at room temperature, more for pan 
• ¾ cup granulated sugar 
• ¾ cup packed dark brown sugar 
• 2 teaspoons vanilla extract 
• ¾ teaspoon kosher salt 
• 3 large eggs 
• ½ cup  Single Varietal Extra-Virgin Olive Oil 
• 2 ¼ cups/315 grams all-purpose flour 

For the swirl:

• 1 cup cubed strawberries (1/2-inch chunks) 
• 1 tablespoon granulated sugar 
• 1 teaspoon cornstarch 
• 2 teaspoons  Traditional Balsamic Vinegar 

Directions:

1. Roast white chocolate: Heat oven to 300 degrees. Spread white chocolate on a rimmed baking sheet and bake for about 10 minutes. Remove from oven and stir with a spatula until browned chocolate at edges is evenly mixed with uncooked chocolate in center. Once stirred, chocolate should be the color of dark peanut butter. If it isn’t, continue to bake in 5-minute increments to darken. Watch closely: White chocolate can easily burn. Let cool.
2. Make blondie batter: Lightly coat a 9x13-inch metal baking pan with butter. Line it with parchment paper so there is a 2-inch overhang on the pan's long sides. Place a clean, empty baking sheet in the oven, and increase the temperature to 350 degrees.
3. Place butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and creamy, about 2 minutes. Add vanilla and salt and beat to incorporate. Add eggs one at a time, beating after each addition to incorporate completely and scraping down the sides of the bowl. Add oil and beat. Scrape roasted white chocolate into bowl (it may have hardened and gotten a little grainy: This is O.K.) and mix it in. Add flour and mix on low speed until absorbed. Scrape batter into the prepared pan.
4. Make strawberry-balsamic swirl: Place strawberries and sugar in a small saucepan over medium heat. Cook, stirring frequently with a wooden spoon and smashing the berries, until they release their juices and fall apart, 10 to 12 minutes. Separately, stir cornstarch and a tablespoon of water and drizzle it onto strawberries, continuing to stir for a minute or two until mixture has thickened into jam. Continue cooking for 2 more minutes, stirring constantly, then remove from heat. Stir in balsamic vinegar. Drop generous tablespoons of strawberry mixture over batter and use a butter knife to swirl them together, but don’t overmix.
5. Place pan on baking sheet in oven. Bake until blondies are golden brown and a toothpick inserted into the center comes out clean, 25 to 35 minutes. They will firm up as they cool, so pull them out 2 or 3 minutes before your desired consistency. Place pan on a wire rack and, once room temperature, remove blondies from pan by pulling on parchment paper. Transfer to a cutting board, cut into squares, and serve.

For the original recipe visit: New York Times

Ingredients:

• 3/4 cup whipping cream
• 1/2 cup granulated sugar
• 1/4 cup  Dark Chocolate Balsamic
• 8 oz unsweetened chocolate, chopped
• Pinch of  Himalayan Sea Salt

Directions:

1. In a heavy-bottomed saucepan, whisk together the whipping cream, sugar, and balsamic. Bring to a gentle simmer over medium heat and make sure the cream doesn’t boil.

2. When the mixture is starting to release steam, remove from the heat and add the chopped chocolate. Let sit for 5 minutes without stirring and then whisk until the chocolate is fully combined.

3. Transfer to a Mason jar or other glass container and let cool to room temperature.

4. It will thicken as it cools, so feel free to microwave it for 10 seconds to soften. Enjoy!

Ingredients:

• 8-10 tart apples
• prepared pie pastry
• 1/4 cup all-purpose flour
• 1 cup dark brown sugar, packed
• 1/4 cup  Maple Dark Balsamic Vinegar
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/4 cup mild, fruity  Extra Virgin Olive Oil

Directions:

1. Preheat the oven to 425 F. 
2. Peel, core, and slice the apples. Roll out half the pastry and place in a 9-inch pie plate. Sprinkle the flour over the pastry and toss in the apples. 
3. Place the sugar in a small saucepan with the balsamic, cinnamon, and nutmeg. Bring to a rolling boil over medium-high heat for 30 seconds and then remove from the heat. 
4. Whisk in the olive oil and slowly pour the mixture over the apples, coating evenly. 
5. Roll out the top crust, place it over the apples, and seal the edges. Pierce the crust with a fork to allow steam to escape while cooking. 
6. Bake at 425 F. for 15 minutes and then turn down the oven temperature to 375 F. Bake for an additional 45 minutes, until the crust is brown and the apples are soft. Let cool completely before serving. Enjoy!

I know this sounds complicated and it is normally something I would not do, but I fell in love with the way these looked!  Wait for it…you will too!

Ingredients:

For the dough

• 1 ¾ cups all-purpose flour
• 1 tsp Instant yeast
• 3 tbsp sugar
• ½ tsp salt
• 3 tbsp Blood Orange Olive Oil
• 1 ½ tsp Pomegranate Balsamic
• ½ cup Warm milk

For the filling

• 2 tbsp butter(melted/softened)
• 4-5 tbsp sugar

Directions

For the Dough

• Combine the flour, yeast, sugar and salt in the bowl of the mixer.
• Add the balsamic to the warm milk and mix.
• To the mixer bowl, add the oil and run the mixer at low. Slowly add the milk mixture and form wet dough.
• Turn the mixer on medium speed and knead the dough for about 8 – 10 minutes or until it is smooth and soft.
• Place the dough in an oiled bowl and cover with plastic wrap. Let it rise in a warm place for about 1 ½ hours or until double in volume.

Shaping the buns

• Grease a round baking tray with butter and set aside.
• Once the dough has risen, punch it down gently and divide into 2 equal parts
• Divide the 2 parts into 4 parts (total of 8)
• Roll out one part on a floured surface into a rough 5 – 6 inches disk/circle.
  • Brush the circle with softened butter and sprinkle ½ tsp. sugar evenly.
  • Set aside and repeat the same with the remaining parts
  • Layer 4 disks one on top of another to create 2 sets
  • Roll each set together in a jelly roll style.
• Cut the log into 6 even pieces with a sharp knife and place them on the greased baking pan leaving a little space between each roll.
• Cover the shaped disks and let it rise again for about 1 ½ hours until puffy and they fill the entire baking pan

Baking

• Preheat the oven to 350 F.
• Once the buns have risen, brush them with milk and bake for about 20 -25 minutes. Mine took exactly 25 minutes.

Ingredients:

For the Cookie Crust:

• 1 1/2 cups crumbled vanilla wafers (or butter cookie crumbs)
• 2 tablespoons Local Honey
• 3 Tablespoons Blood Orange Olive Oil

For the Filling:

• 8 ounces cream cheese (room temperature)
• 3 tablespoons honey
• 1 teaspoon Pomegranate Balsamic Vinegar
• 1 cup heavy whipping cream

For the Gelatin Topping:

• 1 large package lemon (or orange) gelatin
• 1/2 cup ice cubes

• 1/2 cup blueberries (optional)
• 1/2 cup pineapple chunks (optional)
• 1 cup strawberries halved (optional)
• Garnish with Fresh Bayleaf or Mint & Candied or Dried Orange Slices

Instructions:

Crust: 

• In a small bowl, combine cookie crumbs, honey, and oil.
• Place a circle of parchment paper into the bottom of an 8 to 9 inch pan. Press crumb mixture into the bottom of the prepared pan and refrigerate until ready to fill. 

Filling:

• In a medium bowl, whip room-temperature cream cheese with sugar and balsamic until completely smooth and fluffy. (3-5 minutes or more, depending on the temperature of your cream cheese.)
• In a separate medium bowl, whip the whipping cream until stiff peaks form. Add 1/4 of the whipped cream to the cream cheese mixture and stir in by hand to lighten it.
• Then, fold in the remaining whipped cream, being careful not to deflate the volume, until well incorporated.
• Transfer to prepared pan, smoothing top. Place in the refrigerator while you make the gelatin topping.

Gelatin Topping:

• Place gelatin in a medium bowl and add boiling water per package instructions. Stir 2 minutes until completely dissolved. Add ice, stirring until melted. Let stand 5 minutes or until slightly thickened.
• Meanwhile, arrange the blueberries, pineapple, and strawberries in a single layer in a decorative pattern on top of the cheesecake. Pour thickened gelatin on top.
• Cover with plastic wrap, not letting plastic touch the surface of the gelatin. Chill several hours or overnight.
• Garnish with Bayleaf and Candied Orange.

Enjoy!

I love these cupcakes!  Joanne from the Cake Bar made some for samples at our house and they did not last!

Ingredients:

Cupcakes:

• 1 1/4 cup flour
• 1 cup of sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 6 tbsp Blood Orange Olive Oil
• 1 tsp Pomegranate Balsamic Vinegar
• 1 tbsp Extra Virgin Olive Oil (mild variety) for coating the muffin cups
• 2 eggs
• 1/4 cup plain Greek yogurt
• 1/4 cup milk

Frosting:

• 1/2 cup (1 stick) butter, softened
• 3 cups powdered sugar
• 1 tbsp Pomegranate Balsamic Vinegar
• 1–2 TBSP milk
• Gold Sprinkles (optional)

Instructions:

Cupcakes:

• Preheat oven to 350 degrees. Lightly oil a 12 count muffin pan or line with cupcake papers.
• In a bowl, whisk together flour, baking powder, and salt. Set aside.
• In a mixing bowl, beat together sugar and olive oil. Add in eggs, balsamic and yogurt. Beat until combined.
• Add flour mixture into sugar/egg mixture. Beat until combined.
• Pour evenly into prepared muffin pan.
• Bake for 20-25 minutes or until a toothpick inserted comes out clean.
• Let cupcakes cool for 5-10 minutes in pan before removing. Then, let them cool completely before frosting.

Frosting:

• Beat together frosting ingredients until smooth. Adding/subtracting to reach desired consistency.
• Frost on cooled cupcakes and apply sprinkles

Ingredients:

For the cake:

• 3 cups all-purpose flour
• 1 tsp finely chopped fresh rosemary
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup  Rosemary Olive Oil
• 1/2 cup milk
• 1/2 teaspoon grated lemon zest
• 1/4 cup Sicilian Lemon Balsamic Vinegar
• 1/2 teaspoon vanilla extract
• 3 large eggs
• Fresh rosemary sprigs and lemon to garnish

For the frosting:

• 1/2 cup of butter
• 8 ounces cream cheese
• 4 cups confection sugar
• 2 teaspoons vanilla extract

Directions:

1.  Preheat oven to 350 degrees F. 
2. Coat a 10-inch pan with cooking spray
3. Combine flour, rosemary, baking powder, baking soda, and salt in a big mixing bowl. 
4. In a medium bowl combine sugar, olive oil, milk, lemon zest, balsamic, vanilla extract, and eggs. Beat with mixer until smooth
5. Combine wet and dry ingredients and blend until smooth. 
6. Pour batter into pan and bake for 30-35 minutes, or until toothpick is clean. 
7. Cool for 15 minutes then move to wire rack. 
8. While the cake is cooling prepare the frosting. 
9. Mix together butter and cream cheese until smooth. 
10. Add confection sugar and vanilla extract to the wet ingredients and combine until smooth. 
11. When cake is completely cool, frost then garnish with rosemary and lemon.
12. Serve and refrigerator left-overs!