This cake is even better the next day!
4 large eggs
1 ¼ cups sugar
¾ cup unsalted butter, melted
½ cup extra virgin olive oil
¾ cup milk
1 tsp pure vanilla extract
zest of 2 oranges
zest of 2 lemons
3 cups unbleached all-purpose flour
1 ½ tsp baking powder
pinch of sea salt
3 cups fresh blueberries and extra for garnish
Preheat the oven to 350F. Generously butter a 9-inch pan and line the base with waxed paper and set aside.
Whisk the eggs and sugar for about 3 minutes, then add the butter, olive oil, milk, lemon and orange zest and vanilla. Mix well.
Mix in the flour, baking powder and salt until everything is thoroughly blended.
Set aside for 10 minutes for the flour to absorb the liquid.
Stir the blueberries into the batter and pour into your prepared cake pan. Scatter additional berries over the top of the batter.
Bake the cake for 45- 55 minutes, or until the top is a deep golden brown and a toothpick inserted comes out clean.
Let it cool on a wire rack in the pan for 10 minutes, then run a knife along the sides of the pan to turn it out.