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.
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!
Step by Step Instructions
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.
- If you don't have a spring form pan, use a 9 inch round cake pan instead. Be sure to butter and flour it!
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 tablespoon freshly squeezed lemon juice.
If you enjoy easy to make sponge cakes, here are more suggestions:
- Nonna's Sponge Cake
- Gluten Free Pan di Spagna
- Italian Amaretti Cake
- Orange Ciambella
- Lemon-Vanilla Snack Cake
- Orange, Lemon and Carrot Cupcakes
- Pineapple Layer Cake with Pastry Cream
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!
Blueberry Olive Oil Cake Recipe
Ingredients
- 1 ½ cup all-purpose flour
- 2 teaspoon baking powder
- ½ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ½ cup olive oil
- 1 lemon, zested
- 1 teaspoon vanilla extract
- ½ 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.
- If you don't have a spring form pan, use a 9 inch round cake pan instead. Be sure to butter and flour it!
- 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 tablespoon freshly squeezed lemon juice.
JR
Made this this morning with our fresh blueberries - exceeded expectations! Pretty easy and delicious!!
Nadia
Thank you JR I'm so glad you enjoyed this easy blueberry cake recipe, thank you for your comment!