Blueberry Olive Oil Cake
Donald started making olive oil cakes a few years ago using the excess fruit from our French prune orchard each September. When blueberries came into season the following year, the cake's proportions changed to take advantage of the higher water content of blueberries, and it has since been adapted for other fresh fruit olive oil cakes as well. We used Lucero Arbequina EVOO for the recipe here, however, any other mild EVOO, including Lucero Ascolano, would be terrific.
The recipe is simple, and the result is a moist dense cake with an abundance of fresh fruit. This recipe is suitable for a 9" round (per unglazed example below) or a standard loaf pan, and would also make particularly luxurious muffins.
Note: I have tagged this recipe vegetarian, however, strictly speaking, it for ovo-lacto vegetarians.