Olive Oil Breakfast Cake With Blueberry Compote – Browns Kitchen

Ingredients

• 2 ½ cups All Purpose Flour
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Vanilla Bean Sea Salt
• ½ cup Blood Orange Olive Oil
• ¼ cup Summer Peach Balsamic Vinegar
• ¾ cup Milk
• 2 cups Sugar
• 4 Large Eggs
• Powdered Sugar, for dusting
• Peach Slices, for topping
• 2 cups Blueberry
• 1 Lemon, juiced
• 2 Tbsp Summer Peach Balsamic Vinegar
• ¼ tsp Vanilla Bean Sea Salt