lemon olive oil cake with blueberry compote
tender and moist olive oil cake with a lemon kick . topped with fresh blueberry compote
unsalted butter, all purpose flour, large eggs, sugar, extra virgin olive oil, all purpose flour, almond flour, baking soda, baking powder, salt, milk, lemon, fresh blueberries, sugar, cornstarch, lemon
- 1.0 tablespoon unsalted butter
 - 1.0 tablespoon all purpose flour
 - 3.0 large eggs
 - 2.0 cup sugar
 - 1.5 cup extra virgin olive oil
 - 2.0 cup all purpose flour
 - 1.0 cup almond flour
 - 0.5 teaspoon baking soda
 - 0.5 teaspoon baking powder
 - 1.0 teaspoon salt
 - 1.2 cup milk
 - 1.0 lemon
 - 6.0 ounce fresh blueberries
 - 3.0 tablespoon sugar
 - 1.0 teaspoon cornstarch
 - 1.0 lemon

- preheat oven to 350degf.
 - coat the inside of a bundt pan with the softened butter.
 - add the flour and toss gently to coat the pan.
 - shake off any excess flour by tapping the pan sharply against the edge of a sink.
 - in a stand mixer fitted with a paddle attachment, combine the eggs and sugar.
 - mix on medium speed to combine.
 - slowly pour in the olive oil and mix on low speed until smooth.
 - place the flour, almond flour, baking soda, baking powder, and salt in a medium mixing bowl and mix briefly to combine.
 - with the mixer on low speed, alternately add the flour mixture and milk in three additions each until a smooth batter forms.
 - use a rubber spatula to scrape down the sides as needed.
 - add the lemon zest and juice to the batter and mix to fully combine.
 - pour the batter into the prepared bundt pan.
 - bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, about 55 minutes.
 - while the cake bakes, make the compote.
 - in a small bowl, whisk together the sugar and cornstarch.
 - sprinkle the mixture over the blueberries in a small saucepan.
 - add the lemon zest and juice and set over medium heat.
 - cook, stirring occasionally, until thick, 5 10 minutes.
 - check to see that cake is done.
 - remove from oven or add time as needed.
 - allow the cake to cool slightly.
 - run a butter knife around the edges of the cake to loosen it from the pan.
 - use oven mitts to carefully invert the cake onto a serving plate.
 - spoon the warm blueberry compote over the top of the cake.
 - serve immediately, or chill and serve later.
 - leftovers can be stored in an airtight container for up to 1 week.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 tablespoon unsalted butter
- 1.0 tablespoon all purpose flour
- 3.0 large eggs
- 2.0 cup sugar
- 1.5 cup extra virgin olive oil
- 2.0 cup all purpose flour
- 1.0 cup almond flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1.0 teaspoon salt
- 1.2 cup milk
- 1.0 lemon
- 6.0 ounce fresh blueberries
- 3.0 tablespoon sugar
- 1.0 teaspoon cornstarch
- 1.0 lemon

 ### Assistant: The ingredients you'll need are:
- 1.0 tablespoon unsalted butter
- 1.0 tablespoon all purpose flour
- 3.0 large eggs
- 2.0 cup sugar
- 1.5 cup extra virgin olive oil
- 2.0 cup all purpose flour
- 1.0 cup almond flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1.0 teaspoon salt
- 1.2 cup milk
- 1.0 lemon
- 6.0 ounce fresh blueberries
- 3.0 tablespoon sugar
- 1.0 teaspoon cornstarch
- 1.0 lemon


You can follows these steps to make the recipe:
- preheat oven to 350degf.
- coat the inside of a bundt pan with the softened butter.
- add the flour and toss gently to coat the pan.
- shake off any excess flour by tapping the pan sharply against the edge of a sink.
- in a stand mixer fitted with a paddle attachment, combine the eggs and sugar.
- mix on medium speed to combine.
- slowly pour in the olive oil and mix on low speed until smooth.
- place the flour, almond flour, baking soda, baking powder, and salt in a medium mixing bowl and mix briefly to combine.
- with the mixer on low speed, alternately add the flour mixture and milk in three additions each until a smooth batter forms.
- use a rubber spatula to scrape down the sides as needed.
- add the lemon zest and juice to the batter and mix to fully combine.
- pour the batter into the prepared bundt pan.
- bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, about 55 minutes.
- while the cake bakes, make the compote.
- in a small bowl, whisk together the sugar and cornstarch.
- sprinkle the mixture over the blueberries in a small saucepan.
- add the lemon zest and juice and set over medium heat.
- cook, stirring occasionally, until thick, 5 10 minutes.
- check to see that cake is done.
- remove from oven or add time as needed.
- allow the cake to cool slightly.
- run a butter knife around the edges of the cake to loosen it from the pan.
- use oven mitts to carefully invert the cake onto a serving plate.
- spoon the warm blueberry compote over the top of the cake.
- serve immediately, or chill and serve later.
- leftovers can be stored in an airtight container for up to 1 week.
- .

