Blueberry Cake

• 1 cup Extra Light Olive Oil
• 3 whole Eggs
• 3/4 cups White Sugar
• 3 teaspoons Vanilla Extract
• 2 cups Self-raising Flour (Sifted)
• 3/4 cups Milk
• 1 cup Frozen Blueberries
• 1 teaspoon Plain Flour
• Powdered Sugar, To Dust Over Cake

1. Preheat oven to 180 degrees C (350 degrees F). Spray a 2.5" deep, 7.5" square baking tin with cooking spray. Line the base and sides with a double layer of baking paper.
2. Whisk together oil, eggs, sugar and vanilla in a medium bowl until well combined. Add half of the sifted flour. Stir to combine. Add half of the milk and stir to combine. Repeat with the remaining flour and milk. Pour batter into prepared tin.
3. Toss blueberries with the teaspoon of plain flour to coat and then scatter the blueberries on top of the batter.
4. Bake for an hour and 10 minutes, or until a skewer inserted into the centre of the cake comes out clean. If cake is browning too quickly in the oven, cover with foil during cooking. Remove the cake from the oven and allow to stand in the tin for 10 minutes. Transfer cake to a wire rack lined with baking paper and allow to cool completely.
5. To serve, dust with powdered sugar.

olive oil, eggs, white sugar, vanilla, flour, milk, frozen blueberries, flour, powdered sugar

Taken from tastykitchen.com/recipes/desserts/blueberry-cake-3/ (may not work)