Ingredients:

Cake

• 2 ½ cups All Purpose Flour
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Vanilla Bean Sea Salt
• ½ cup Blood Orange Olive Oil
• ¼ cup Summer Peach Balsamic Vinegar
• ¾ cup Milk
• 2 cups Sugar
• 4 Large Eggs
• Powdered Sugar, for dusting
• Peach Slices, for topping

Blueberry Compote

• 2 cups Blueberry
• 1 Lemon, juiced
• 2 Tbsp Summer Peach Balsamic Vinegar
• ¼ tsp Vanilla Bean Sea Salt

Directions:

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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