Lemon Blueberry Olive Oil Cake (Fluffy & Moist)
This 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.
Servings: 10 servings
Calories: 228kcal
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
- 3 large eggs
- 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
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.
- 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.
Nutrition
Serving: 10 servings | Calories: 228kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 128mg | Potassium: 75mg | Fiber: 1g | Sugar: 17g | Vitamin A: 102IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg
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