Ingredients
Wet Ingredients:
½ cup extra-virgin olive oil (instead of butter)
¾ cup honey or maple syrup (instead of granulated sugar)
1 teaspoon vanilla extract
2 large eggs
½ cup plain Greek yogurt
½ cup almond milk (or any milk of choice)
Dry Ingredients:
1½ cups whole wheat flour
1 cup almond flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon (optional, for a warm flavor)
Pinch of sea salt
Fruits:
2 cups fresh or frozen blueberries
Instructions
Preheat Oven:
Preheat your oven to 350°F (177°C).
Grease a 9×13-inch baking pan with olive oil or line it with parchment paper.
Combine Wet Ingredients:
In a large bowl, whisk together the olive oil, honey or maple syrup, vanilla, eggs, Greek yogurt, and almond milk until smooth and well combined.
Combine Dry Ingredients:
In a separate bowl, mix the whole wheat flour, almond flour, baking powder, baking soda, cinnamon (if using), and salt.
Mix Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake tender.
Add Blueberries:
Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
Bake:
Pour the batter into the prepared baking pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool completely before slicing. Serve plain or with a dollop of Greek yogurt or a drizzle of honey for added sweetness.
Why It’s Mediterranean-Friendly
Uses olive oil instead of butter for heart-healthy fats.
Sweetened naturally with honey or maple syrup.
Incorporates whole wheat flour and almond flour for added fiber and nutrients.
Includes Greek yogurt for a creamy texture and protein.
This cake is perfect as a light dessert, snack, or breakfast treat!
