Lemon Blueberry Olive Oil Cake

5 from 8 votes

Lemon Blueberry Olive Oil Cake

Lemon Blueberry Olive Cake is made with fresh blueberries, lemon zest, and fruity olive oil. Using olive oil makes the cake light and fluffy, but also lends flavor and the blueberries burst with sweet juice in the cake.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American, Mediterranean

Servings:

Calories: 275kcal

Author: Lauren Skardal

Ingredients

¾ cup extra virgin olive oil
¾ cup whole milk
2 large eggs
1 teaspoon vanilla extract
¾ cup granulated sugar
zest of 1 lemon
1 tablespoon lemon juice
3 tsps baking powder
1 teaspoon salt
2 cups all-purpose flour
1½ cups fresh blueberries, washed and patted dry

Instructions

Preheat the oven to 350°F. Prepare a 9-inch springform or cake pan.
In a large mixing bowl combine the olive oil, milk, eggs, and vanilla extract.
Add the sugar, lemon zest, and lemon juice and combine.
Add the baking powder, salt, and flour and combine.
Add the blueberries (washed and patted dry) and gently stir into the batter with a spoon so as to not break the blueberries.
Pour into the prepared pan and bake at 350°F for 40-43 minutes.

Notes

Lemon Zest & Juice: Be sure to zest the lemon before juicing it. Zest only the outermost bright yellow part of the lemon, not the inner white pith. Use the smallest grate on a box grater or use a citrus zester.

Scrape Down the Bowl: Be sure to scrape down the bowl to ensure that the ingredients are incorporated evenly.

Blueberries: Wash and gently pat the blueberries dry. This prevents excess water from being added to the cake batter.

Checking for Doneness: The toothpick test may not work. If you're looking to check the cake for doneness with a toothpick, this approach may not work. Because the cake is made with olive oil, a paper-thin crust is formed on the outside of the cake. When you insert a toothpick into the cake and remove it, this thin crust may "clean" the toothpick of any wet batter, giving you a false impression that the cake is done. Instead, look for a medium brown color across the entire top of the cake and a firm slight dome in the center.

Nutrition