Sumo Citrus and Blueberry Olive Oil Loaf Cake

Name: Sumo Citrus and Blueberry Olive Oil Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 3⁄4 cup Granulated Cane Sugar; 1 tbsp. Sumo Citrus Zest, about 1 Sumo Citrus; 3 large Eggs; 1⁄2 cup Olive Oil; 3 tbsp. Sumo Citrus Juice; 1 tsp. Baking Powder; 1⁄2 tsp. Fine Sea Salt; 1 3⁄4 cups All Purpose Flour; 1⁄2 cup Heavy Cream; 1 1⁄2 cups Blueberries, fresh or frozen; 1⁄2 cup Powdered Sugar; 3-4 tbsp. Sumo Citrus Juice

Delight your taste buds and your guests with the sweet tang of Sumo Citrus and blueberries in this indulgent treat.

Recipe Type

Desserts

Time

Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hour 5 mins

Size

Serves 8

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Ingredients

For the Sumo Citrus Blueberry Cake:

3⁄4 cup Granulated Cane Sugar
1 tbsp. Sumo Citrus Zest, about 1 Sumo Citrus
3 large Eggs
1⁄2 cup Olive Oil
3 tbsp. Sumo Citrus Juice
1 tsp. Baking Powder
1⁄2 tsp. Fine Sea Salt
1 3⁄4 cups All Purpose Flour
1⁄2 cup Heavy Cream
1 1⁄2 cups Blueberries, fresh or frozen

For the Sumo Citrus Glaze:

1⁄2 cup Powdered Sugar
3-4 tbsp. Sumo Citrus Juice

Instructions

Preheat the oven to 350F. Butter and line with parchment paper a loaf cake tin.
In a large bowl, combine the sugar and Sumo Citrus zest. Mix with your hands to release the lemon essence.
Add the eggs, olive oil, and Sumo Citrus juice. Mix well.
In a separate bowl, mix the flour, baking powder, and salt. Fold in the blueberries.
Add the heavy cream and blueberry-flour mixture into the sugar mixture bowl. Mix just until combined. Transfer the batter into the prepared loaf cake tin.
Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
To make the glaze, simply combine the powdered sugar and Sumo Citrus juice until a thick glaze.
Once the cake has cooled for 15 minutes, add the glaze on top. Let cool for another 15-20 minutes for the glaze to set.

The loaf cake can be stored for up to 3-4 days on the counter.