Why Make This Recipe
Blueberry Lemon Olive Oil Cake is a delightful treat that marries the tangy brightness of lemon with the sweetness of blueberries. It’s moist, flavorful, and has a subtle richness from the olive oil. This cake is perfect for any occasion, whether it’s a casual afternoon snack or a special dessert for a gathering. Plus, it’s simple to make, so you don’t have to be a baking expert to impress your friends and family!
How to Make Blueberry Lemon Olive Oil Cake
Ingredients
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/2 cup cane sugar
- 1 tablespoon lemon zest
- 3/4 cup whole milk Greek yogurt
- 1/2 cup extra virgin olive oil, plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups blueberries, fresh or frozen
- Lemon glaze, optional, for serving
Directions
- Preheat the oven to 350 degrees F and grease an 8×4 or 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, place the cane sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined.
- Add the yogurt, olive oil, eggs, and vanilla to the sugar mixture and whisk to combine.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the blueberries. The batter will be thick.
- Pour the batter into the prepared pan and use a spatula to smooth the top.
- Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before removing from the pan. If desired, drizzle with lemon glaze before slicing and serving.
How to Serve Blueberry Lemon Olive Oil Cake
This cake is delicious on its own, but you can enhance its flavor with a lemon glaze on top. Serve it for breakfast, as a snack, or for dessert with a cup of tea or coffee. It also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for a special treat.
How to Store Blueberry Lemon Olive Oil Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. You can also freeze slices of the cake wrapped tightly in plastic wrap and then placed in a freezer bag for up to three months.
Tips to Make Blueberry Lemon Olive Oil Cake
- Make sure your ingredients are at room temperature for better mixing.
- You can use any type of blueberries, fresh or frozen, but if using frozen, do not thaw them to prevent the batter from turning blue.
- Adjust the amount of lemon zest to your taste; adding more will give a stronger lemon flavor.
Variation
For a twist, add a teaspoon of almond extract to the batter or mix in a handful of chopped nuts for added texture. You can also replace half of the blueberries with raspberries or blackberries for a berry mix.
FAQs
1. Can I use a different type of oil?
Yes, you can use a light vegetable oil instead of olive oil, but this will change the flavor slightly.
2. Can I make this cake gluten-free?
Yes, you can use a 1:1 gluten-free flour blend as a substitute for all-purpose flour.
3. Is the lemon glaze necessary?
The lemon glaze is optional but adds a nice sweet-tart flavor that complements the cake beautifully. You can skip it if you prefer a less sweet finish.
Blueberry Lemon Olive Oil Cake
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.75 teaspoon sea salt
Wet Ingredients
- 0.5 cup cane sugar
- 1 tablespoon lemon zest
- 0.75 cup whole milk Greek yogurt
- 0.5 cup extra virgin olive oil plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
Fruits
- 1.5 cups blueberries fresh or frozen
Optional Topping
- lemon glaze optional, for serving
Instructions
Preparation
- Preheat the oven to 350 degrees F and grease an 8×4 or 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, place the cane sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined.
- Add the yogurt, olive oil, eggs, and vanilla to the sugar mixture and whisk to combine.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the blueberries. The batter will be thick.
- Pour the batter into the prepared pan and use a spatula to smooth the top.
Baking
- Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before removing from the pan.
- If desired, drizzle with lemon glaze before slicing and serving.