Olive Oil Cake With Blueberries

• 3 None eggs
• 1 1/3 cups sugar
• 2 tbsp finely grated orange peel
• 1/2 cup olive oil
• 1/3 cup milk
• 1 cup flour
• 1 cup self-rising flour
• 2/3 cup fresh or frozen blueberries
• 1/4 cup apricot jam, warmed and strained

1. Preheat the oven to 350u0b0F. Grease a deep 8-inch square baking pan.
2. Beat eggs, sugar and orange peel in a large bowl with an electric mixer until the sugar is dissolved. Fold in the sifted flours and combined oil and milk in two batches. Pour the mixture into the prepared pan.
3. Bake for 20 mins. Carefully remove the cake from the oven and sprinkle the surface evenly with blueberries. Return the cake to the oven and bake for about 40 mins. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
4. Brush the warm cake with jam and serve.

eggs, sugar, olive oil, milk, flour, flour, blueberries, apricot

Taken from recipes-plus.com/api/v2.0/recipes/35132 (may not work)