Blueberry Olive Oil Cake Recipe

slices of blueberry olive oil cake on rectangular plate

Blueberry Olive Oil Cake Recipe

Blueberry Olive Oil Cake, a moist, tender cake enhanced with lemon zest and fresh blueberries for a summer dessert that's perfect with your afternoon coffee or tea and even better for breakfast the next day!

Course Dessert

Cuisine Italian

Keyword olive oil cake, olive oil cake with blueberies and lemon

Prep Time 15

Cook Time 35

Servings servings

Calories 234kcal

Author Nadia Fazio

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

US Customary - Metric

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!

I enjoy serving this cake as is with a light dusting of powdered sugar. However you can definitely dress it up if you prefer:

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.

Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

Nutrition