Lemon Olive Oil Cake & Blueberry Balsamic Reduction Glaze

Ingredients

Dr. Pete’s Olive Oil Cake

• See the list on Dr. Pete’s Classic Olive Oil Cake package
• 1 c. blueberries (optional)
• Zest of 2 lemons (optional)

Blueberry Balsamic Reduction Glaze

• 1 tbsp. NEOO Lemon fused Olive Oil
• 1 c. NEOO Aged Blueberry Balsamic Vinegar
• Zest of 2 lemons
• Juice of ½ lemon
• ½ tsp. salt
• ¼ tsp. cinnamon
• 1 tbsp. greek-styled yogurt

Method

Dr. Pete’s Olive Oil Cake

• Follow instructions on Dr. Pete’s Olive Oil Cake package
• Optional to add blueberries and lemon zest to the batter

Blueberry Balsamic Reduction Glaze

• In a medium-sized shallow saucepan, combine all ingredients except for the Greek-style yogurt. Bring to a boil over medium-high heat. Lower the heat and simmer until the sauce is reduced by half, around 15 minutes.
• Remove the saucepan from the heat and let it cool for about 5-10 minutes. Stir in the Greek-style yogurt.
• Let the glaze thicken and cool before drizzling on top of the olive oil cake!

Notes

• We used NEOO Lemon-fused olive oil for the olive cake, but other citrus works great as well! Have fun experimenting with different flavors such as Persian lime, Blood orange, Sweet Valencia Orange or a classic EVOO!
• For the Greek-style yogurt for the reduction, we used Coco-June.