Blueberry Lemon Olive Oil Cake
A delightful cake combining the tangy brightness of lemon with the sweetness of blueberries, perfect for any occasion.
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 8x4 or 9x5 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.
Notes
This cake is delicious on its own or served with lemon glaze. Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.