This Italian-inspired Lemon Blueberry Olive Oil Cake is everything you want in a spring dessert - soft, fluffy, bursting with lemon flavor and studded with juicy blueberries. It rises beautifully in an 8-inch round pan, making it a showstopper for brunch, Mother’s Day or any cozy afternoon where coffee and cake are calling.
What is Lemon Blueberry Olive Oil Cake?
Lemon blueberry olive oil cake is a bright, citrusy twist on classic Mediterranean olive oil cake. Olive oil replaces butter to create a moist, tender crumb, while lemon zest and blueberries add fresh, fruity flavor. This version is tall, soft and bakery-worthy - right in the comfort of your own home!
Jump to:
- What is Lemon Blueberry Olive Oil Cake?
- Why You'll Love This Recipe
- Ingredients You'll Need
- Substitutions
- Variations
- Equipment
- Step-by-Step Instructions
- Storing and Freezing
- Why Does this Cake Use Olive Oil Instead of Butter?
- How to Serve this Cake
- Top tip
- FAQ
- Tips and Tricks
- More Fabulous Bites
- Lemon Blueberry Olive Oil Cake (Fluffy & Moist)
Why You'll Love This Recipe
- Texture! This is a tall, fluffy cake with delightfully crispy edges.
- Spring-y vibes. Bursting with sweet-tart lemon and blueberry flavor.
- Use pantry staples. Easy to make with ingredients you already have.
Ingredients You'll Need
- All-purpose flour. Provides structure and lift.
- Granulated sugar. For sweetness and moisture.
- Baking powder. The key to the cake's rise.
- Extra virgin olive oil. Keeps the crumb moist and adds a subtle fruitiness.
- Milk. Adds moisture and helps with rise.
- Fresh lemon zest & juice. Brightens the flavor.
- Vanilla extract. Enhances the lemon and berry notes.
- Blueberries (fresh or frozen). For that burst of juicy freshness.
Scroll to the recipe card below to find the remaining ingredients and quantities!
Substitutions
- Milk. 2% or whole milk both work well in this recipe.
- Blueberries. I use frozen blueberries but feel free swap for fresh ones - no need to coat in flour if using fresh!
- Flour. Substitute a 1:1 gluten-free flour blend, if needed.
Variations
- Citrus. Play around with punchy citrus and swap lemons for limes or oranges for a zesty switch up.
- Berries. Add strawberries, raspberries and/or blackberries for additional fruity goodness.
- Chocolate. Fold in white chocolate chips for a bakery-style twist.
- Toppings. While this cake is great on it's own, you can also top with whipped mascarpone and fresh berries for a beautifully plated dessert.
Equipment
- 8-inch round cake pan. For height and shape.
- Mixing bowls. You'll need two - one for the dry and one for the wet ingredients.
- Spatula and whisk. No electric mixer needed!
- Zester. To capture every bit of the lemon zest.
- Wire rack. To cool the cake quickly and easily.
Step-by-Step Instructions
Step 1: Grease an 8-inch round cake pan with baking spray or butter. Preheat oven to 350°F.
Step 2: In a medium bowl, whisk together the flour, sugar, baking powder and salt.
Step 3: In a large bowl, whisk together the olive oil, milk, lemon zest, lemon juice and vanilla extract. Add in the eggs one at a time and mix together until smooth.
Step 4: Add dry ingredients to wet ingredients, in two parts, and gently whisk until just combined. You may get some lumps so mix gently until no lumps remain.
Step 5: If using frozen blueberries, toss these in flour. Gently fold the blueberries in the flour and fold gently into the cake batter.
If your blueberries are fresh, don't toss in flour and fold directly into the cake batter.
Step 7: Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling. Dust with powdered sugar, spread your favorite frosting or serve unfrosted. Slice and enjoy with coffee, tea or berries on the side.
Step 6: Pour batter into prepared cake pan and smooth the top. Bake for 45–55 minutes until a toothpick or cake tester comes out clean.
Storing and Freezing
Storing
Store at room temperature, covered, for 2–3 days or in the fridge up to 5 days.
Freezing
Wrap cake slices well in plastic wrap. Place in an airtight bag and freeze for up to 2 months. Thaw and enjoy at room temperature.
Why Does this Cake Use Olive Oil Instead of Butter?
Olive oil makes this Italian-inspired lemon blueberry cake incredibly moist, with a tender crumb that stays soft for days - no dry cake here! Compared to butter, olive oil has more heart-healthy fats and gives the cake a lighter, almost plush texture. In this recipe, a mild extra virgin olive oil works beautifully. It adds subtle, fruity notes that complement the lemon and blueberries without overpowering them. If you're still worried the flavor may be too strong, stick with a delicate olive oil variety labeled “mild” or “light tasting.”
How to Serve this Cake
- Bring out as dessert after a light pasta aglio e olio lunch.
- Serve as part of a dessert tasting with other cakes like a chocolate espresso cinnamon loaf or a maple apple cake.
- Drizzle basil simple syrup over the cake for an herby, bright finish and added moisture.
Top tip
Tossing frozen blueberries in flour keeps them from sinking and turning the batter purple - it’s a small trick that makes a big difference!
FAQ
Absolutely - just skip the flour toss if they’re fresh.
You can, but it will be slightly shorter and bake faster. Start checking at the 20 minute mark.
Lots of factors could make the top of your cake crack, like fluctuations in the temperature of the oven if you open the oven door. Overmixing may also cause cracks. Thankfully, the cake is definitely still very much edible even if cracked! Dust the cake with powdered sugar or make a simple glaze to cover the cracked top and enjoy the imperfections 🙂
Tips and Tricks
- Let the cake cool completely before slicing. It'll set as it rests.
- Don’t overmix the batter once the dry hits the wet. The mix may be lumpy but gently mix the batter until just combined for the fluffiest crumb.
- Crispy crust. To get the crispiest cake crust, wait as long as you can before covering the cake for storing. The crust may not be crispy the next day due to the moisture once you cover the cake.
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
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More Fabulous Bites
Hungry for more? Try these recipes next:
Lemon Blueberry Olive Oil Cake (Fluffy & Moist)
Ingredients
- baking spray or butter for prepping the pan
- 1 ½ cup all-purpose flour plus an extra tablespoon if using frozen blueberries
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- zest of 2 lemons
- ¾ cup granulated sugar
- ⅓ cup extra virgin olive oil
- ½ cup milk 2% or whole milk
- 2 tablespoons lemon juice about 1 lemon
- 1 teaspoon vanilla extract
- 1 cup blueberries frozen or fresh
Instructions
- Prep the pan + oven. Grease an 8-inch round cake pan with baking spray or butter. Preheat oven to 350°F.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
- Mix the wet ingredients. In a large bowl, mix together the olive oil, milk, lemon zest, lemon juice and vanilla extract. Add in the eggs one at a time and mix together until smooth.
- Combine ingredients. Add the dry ingredients to wet ingredients, in two parts, and whisk until just combined. You may get some lumps so mix gently until no lumps remain.
- Fold in blueberries. If using frozen blueberries, toss these in flour. Gently fold the blueberries in the flour and fold gently into the cake batter. If your blueberries are fresh, don't toss in flour and fold directly into the cake batter.
- Bake. Pour batter into prepared cake pan and smooth the top. Bake for 45–55 minutes until a toothpick or cake tester comes out clean.
- Cool + Serve. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Dust with powdered sugar, spread your favorite frosting or serve unfrosted. Slice and enjoy with coffee, tea or berries on the side.
Notes
- Let the cake cool completely before slicing. It'll set as it rests.
- Don’t overmix the batter once the dry hits the wet. The mix may be lumpy but gently mix the batter until just combined for the fluffiest crumb.
- Crispy crust. To get the crispiest cake crust, wait as long as you can before covering the cake for storing. The crust may not be crispy the next day due to the moisture once you cover the cake.
- Storing. Store at room temperature, covered, for 2–3 days or in the fridge up to 5 days.
- Freeze. Wrap cake slices well in plastic wrap. Place in an airtight bag and freeze for up to 2 months. Thaw and enjoy at room temperature.
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