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Sumo Citrus and Blueberry Olive Oil Loaf Cake
Delight your taste buds and your guests with the sweet tang of Sumo Citrus and blueberries in this indulgent treat.
Recipe Type
- Breakfast
- 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.
