- 4 eggs
- 1 3/4 cups sugar, divided
- 1/4 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/4 cups Bertolli® Extra Light™ Tasting Olive Oil, divided
- 2 (6 ounce) containers fresh blueberries
- Juice of 1 lemon
- 1 teaspoon grated lemon peel
- Preheat oven to 350 degrees F. Spray 13- x 9-inch baking pan with nonstick cooking spray; set aside.
- Beat eggs with 1-1/4 cups sugar in medium bowl with electric mixer on medium-high speed until eggs are pale and thick, about 5 minutes. Slowly beat in milk. Slowly add flour blended with baking powder and mix just until blended. Add 1 cup Bertolli(R) Extra Light(TM) Tasting Olive Oil and beat just until blended. Turn into prepared pan.
- Bake in center of oven 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes; remove from pan and cool completely.
- Meanwhile, for blueberry sauce, combine blueberries, remaining 1/2 cup sugar, remaining 1/4 cup Bertolli(R) Extra Virgin Olive Oil and lemon juice in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5 minutes or until blueberries start to burst. Remove from heat; stir in lemon peel. Let cool to room temperature. Serve blueberry sauce with cake.