Lemon-Blueberry Olive Oil Cake With Icing


When we came across this tempting Bon Appétit recipe for a lemon olive oil cake, the question arose: What if we incorporated a bit of blueberry aigre-doux into the mix? The answer was found on the quickly emptied plate. 


We followed BA's recipe to the letter, except we substituted 3 tablespoons of liquid from Jar Sessions Blueberry Aigre-Doux for the liqueur in the original recipe. 

Then, to dress up the cake and add more blueberry flavor, we made a powdered sugar icing and garnished with blueberries straight from the jar.

In a bowl, combine 1 cup of sifted powdered sugar with 3/4 tablespoon of lemon juice and 3/4 tablespoon of blueberry liquid. Stir and continue adding liquid by the teaspoon, alternating, until the icing is "drizzle ready." 

After cake is cooled, drizzle icing over the top and add a spoonful of blueberries. Add another spoonful to individual servings for an extra treat.