Olive Oil Breakfast Cake with Blueberry Compote

Olive Oil Breakfast Cake with Blueberry Compote

This breakfast cake is the perfect addition to your Sunday brunch- a little more dense and bread for a hearty meal. Our Blood Orange Olive Oil keeps this cake moist, but adding the Summer Peach Balsamic Vinegar gives the cake a crunchy exterior. It is topped with a fresh blueberry compote and peaches for a bright flavor. 
Servings: 12
Prep Time: 10 mins
Cook Time: 60 mins



Blueberry Compote


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

  2. Mix flour, baking powder, baking soda, and salt in a medium bowl.

  3. Mix the oil, sugar, and eggs in a large bowl 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 the mixture into the prepared 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. Combine the blueberries, lemon juice, and peach balsamic in a small saucepan over medium heat. Cook, stirring every few minutes, until blueberries break down and form a jam-like consistency, about 15 minutes.

  6. Dust the cake with powdered sugar and top it with blueberry compote and peach slices.



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