Blueberry Olive Oil Cake, a moist, tender cake flavored with lemon zest and fresh blueberries for a summer dessert that’s perfect with your coffee or tea and even better for breakfast the next day! 
Have you tried baking with olive oil?
I’ve been experimenting with baking with olive oil instead of butter or vegetable oil and I must say I love the results!
I prepared a basic olive oil cake (inspired by a reader-thank you!) and turned it into an easy, light and summery dessert! And since blueberry season is upon us I decided that, along with freshly grated lemon zest, they would be the perfect addition to this cake.
Using olive oil instead of better is also a great dairy free option if you’re baking for anyone with a milk intolerance.
Can you taste the olive oil in this cake?
Many of you may be wondering, can you really taste the olive oil in this cake? Not only did I use olive oil but in fact I used extra virgin olive oil, the type that is deep grassy green colored!
It truly does not overpower this cake. In fact the flavor is quite subtle and pairs perfectly with freshly grated lemon zest.
The result is a cake that is not overly sweet and has a wonderful moist and tender texture. Everything you want in a cake.
Let me show you how easy it is to make!
How to make Blueberry Olive Oil Cake
Here are step by step instructions with images and you’ll find the complete printable recipe at the bottom of this post!
In a medium sized bowl sift together all-purpose flour, baking powder and salt.
In a large mixing bowl, whisk eggs and sugar until frothy and pale, about 2-3 minutes. (1). Whisk in olive oil, freshly grated lemon zest and vanilla extract (2). Stir in half of the flour (3).
Stir in milk (4) and the remaining flour and mix until smooth. Toss blueberries with some flour, in order to prevent them from sinking to the bottom of the cake, and gently stir them into the batter (5). Pour the mixture into a buttered and floured 9-inch spring form pan (6).
Bake in a 350 degree F preheated oven for 35-40 minutes until golden and a toothpick inserted in the center comes out clean. Transfer onto a wire rack and after about 10 minutes gently remove the side of the pan. Let cool completely.
Dust lightly with powdered sugar before serving. 
Tips and suggestions:
- For best results do not over mix the batter or it may result in a dense and gooey center.
- The cake can be kept at room temperature for up to 3 days.
- You can also freeze this cake, well sealed in plastic wrap, for up to 3 months.
I enjoy serving this cake as is with a light dusting of powdered sugar. However you can definitely dress it up if you prefer in the following ways:
- Serve each slice topped with a dollop of whipped cream and fresh blueberries.
- Once cooled, drizzle with a simple lemon glaze: whisk 1 cup powdered sugar with 2 tbsp freshly squeezed lemon juice.
If you enjoy citrus, easy to make sponge cakes, here are more suggestions:
Did you try this recipe? If you did let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin the recipe for later. Buon appetito!
Ingredients
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup olive oil
- 1 lemon, zested
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees F. Grease and flour the bottom and sides of a 9-inch spring form pan, shake out the excess flour.
- In a medium sized bowl sift together all-purpose flour, baking powder and salt.
- In a large mixing bowl, whisk eggs and sugar until frothy and pale, about 2-3 minutes.
- Whisk in olive oil. Stir in freshly grated lemon zest and vanilla extract.
- Stir in half of the flour mixture and milk. Stir in the remaining flour mixture and mix until smooth.
- Toss blueberries with some flour, in order to prevent them from sinking to the bottom of the cake, and gently stir into the batter. Pour the mixture into the prepared pan.
- Bake for 35-40 minutes until golden and a toothpick inserted in the center comes out clean.
- Transfer onto a wire rack and after about 10 minutes gently remove the side of the pan. Let cool completely.
- Dust lightly with powdered sugar before serving.
Notes
- For best results do not over mix the batter or it may result in a dense and gooey center.
- The cake can be kept at room temperature for up to 3 days.
- You can also freeze this cake, well sealed in plastic wrap, for up to 3 months.
- Serve each slice topped with a dollop of whipped cream and fresh blueberries.
- Once cooled, drizzle with a simple lemon glaze: whisk 1 cup powdered sugar with 2 tbsp freshly squeezed lemon juice.
This looks delicious! I can’t wait to try it!
Hi Luanna, it is really an easy and tasty cake. Hope you enjoy it and thanks for your comment!
Love this – looks delightful and easy and I have blueberries in abundance on a bush right out in my back yard. Often I get to them before the birds – they are not yet ripe so fingers and toes crossed I will be lucky this year. If not, guess I’ll just buy me a bunch.
Thanks Nadia – hope you and all of those you love are safe and keeping well. These are tough times, seems we will be in this pandemic for a long while to come and nothing is easy. Except cooking and gaining weight:>).
Hello Amma, yes indeed it is an easy recipe. You’re so lucky to be able to pick fresh blueberries from your own backyard, your cake will taste even better. Hope those birds don’t get to them first! All is well with me, thanks, and all the best to you and your family during this time!
you always inspire and excite me with food and all your new recipes!! Just love you!
Hello Josie, thank you so very much for your kind feedback. I appreciate all the love!
This cake was absolutely AMAZING!! Moist and full of flavor! Thank you for sharing this recipe!!! This will definitely be one of my go to cake recipes.
Hi Nadia, so glad to hear you enjoyed it. Thanks for sharing this with me!