I've got a sweet tooth but funny enough, I really don't like things that are too sweet. I'm all about the hint of sweet. So when I came across this recipe from Saveur for Olive Oil Quatre Quarts with Chopped Fruit, it looked right up my alley.

First of all, it has no dairy, which is a huge bonus for a dairy free gal like me. Second of all, I just love the flavor of olive oil desserts. I had everything on hand for this recipe and it was easy enough to whip up while my kiddos were nodding off to sleep last night. I made two changes to the original recipe – I used blueberries instead of peaches or plums, and I used a very fragrant olive oil instead of a bland and sweet variety, as the recipe called for. Yum-oh.

I initially cut this into squares because it's such a dense, rich cake and I thought it would be best in small portions. But alas... the squares were bite sized and perfect and I just kept popping them into my mouth! So I cut larger slices to stop myself from eating the entire cake!

I had a slice for breakfast this morning, truth be told! We all need departures from the healthy norm, eh? Scroll down for the recipe as I've slightly modified it (and special thanks to Saveur for the original recipe!).

I began with olive oil from Frankies 457 - my favorite!

Chock full of juicy blueberries! And cooked in parchment paper to reduce cleanup time.

Oh, sweet (not too sweet!) deliciousness.

INGREDIENTS

3/4 cup of sugar
3/4 cup of fruity extra-virgin olive oil
3 large eggs
1 1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
1 pint blueberries

Instructions

1. Preheat the oven to 350ºF. Line an 8x8 dish with parchment paper.

2. Measure the sugar and place in a mixing bowl. Remove a two tablespoons of the sugar and set aside. Add the olive oil and beat with a hand mixer until combined.

3. Separate the eggs. Add the yolks to the olive oil mixture and put the whites aside. Mix in the yolks. Slowly add the flour to the olive oil mixture, making sure to mix thoroughly before adding more. Add the salt and vanilla extract. Set the batter aside.

4. In a separate bowl, beat the egg whites to soft peaks. Add the two tablespoons of sugar that had been set aside and continue to beat. Slowly fold into the batter using a spatula.

5. Pour half the batter into the 8x8 dish. Rinse the blueberries and pat them dry. Add about 3/4 of the pint on top of the batter and pour the remainder of the batter over them. Place the remaining 1/4 pint of blueberries on top. Bake for approximately 45 minutes.

Enjoy!