There’s just something magical about pulling a truly wonderful cake out of your own oven, isn’t there? It’s a little bit of comfort, a little bit of celebration, all wrapped up in a delicious aroma. That’s exactly how I feel about this Lemon Blueberry Olive Oil Cake. Forget those dry, crumbly cakes you’ve had before – this one is something special. It’s unbelievably moist and bursting with bright, fresh flavors from good-for-you olive oil, sweet blueberries, and zesty lemon. I first whipped this up on a whim when I wanted something a bit different for a Sunday brunch, and wow, did it deliver! It’s become my absolute go-to for when I want that homemade goodness without a fuss. Trust me, this cake is going to be your new favorite!
Why You’ll Love This Lemon Blueberry Olive Oil Cake
Honestly, this cake is a winner on so many levels! If you’re looking for a dessert that’s:
- Super Easy to Make: Seriously, you can whip this up in no time, perfect for when guests pop by unexpectedly.
- Incredibly Moist: That olive oil is doing wonders here, keeping it perfectly tender for days (if it even lasts that long!).
- Bursting with Flavor: The sweet blueberries and bright lemon zest just sing together. It’s like sunshine in cake form!
- A Little Different: Using olive oil instead of butter gives it this unique, sophisticated flavor that really makes it shine.
It’s just one of those cakes that feels special but is totally doable on a weeknight. You’ll see!
Gather Your Ingredients for the Lemon Blueberry Olive Oil Cake
Alright, let’s get our mise en place ready! Here’s what you’ll need to pull off this gorgeous Lemon Blueberry Olive Oil Cake. I always like to have everything measured out and ready to go before I even think about turning on the mixer. It just makes the whole baking process so much smoother, you know?
- 2 cups all-purpose flour: Just your standard pantry staple flour works perfectly.
- 1 teaspoon baking powder: For that lovely lift!
- 1/2 teaspoon salt: To balance out all the sweetness and bring out those other flavors.
- 1 cup granulated sugar: For sweetness and a good crumb.
- 1/2 cup extra virgin olive oil: This is key! Use a good quality one, nothing too peppery that will overpower things, but something that adds a nice subtle fruitiness.
- 2 large eggs: Make sure they’re at room temperature – they incorporate much better that way!
- 1 teaspoon vanilla extract: A little bit of warmth and depth.
- 1/2 cup milk: Whole milk is great here for richness, but you can use what you have.
- 1 cup fresh blueberries: These are the stars of the show! Make sure they’re nice and dry before you add them.
- 1 tablespoon lemon zest: You’ll want the zest from about 1-2 lemons. Get all that lovely yellow stuff, but avoid the bitter white pith underneath.
That’s really it! Simple ingredients that come together to make something truly spectacular. I love how many of these you probably already have in your kitchen!
Step-by-Step Guide to Making Your Lemon Blueberry Olive Oil Cake
Okay, now for the fun part – actually making this beautiful cake! It’s really straightforward, and I promise you, the results are so worth it. Just follow these steps, and you’ll have a gorgeous, melt-in-your-mouth cake in no time.
Preparing the Cake Pan and Oven
First things first, let’s get the oven all warmed up to 350°F (175°C). While it’s heating, grab your trusty 9-inch cake pan. I always give mine a good shimmy with butter and then a light dusting of flour, making sure to get into all the nooks and crannies. Or, you can check out this super helpful guide on how to grease and flour a cake pan! This step is so important for making sure your cake comes out cleanly without sticking. Nobody wants a broken cake!
Mixing the Dry Ingredients for Your Lemon Blueberry Olive Oil Cake
In a medium-sized bowl, just whisk together your flour, baking powder, and salt. Give it a good whisk-whisk-whisk! This just makes sure everything is evenly distributed, so you don’t get any accidental mouthfuls of baking powder or salt. It also helps to aerate the flour a little, which is always a good thing for cakes.
Creating the Wet Base for the Olive Oil Cake
Now, in a big bowl, which is where all the magic really happens, you’re going to whisk your sugar and that lovely extra virgin olive oil together. Keep going until it’s nice and combined – it’ll look a little glossy. Then, beat in your eggs, one at a time, making sure each one is fully incorporated before you add the next. Pop in the vanilla extract and give it another quick mix. You want a smooth, happy, emulsified base here!
Combining Wet and Dry Ingredients for the Lemon Blueberry Olive Oil Cake
This is where we bring our wet and dry ingredients together. You’ll add about a third of the dry mixture to your wet ingredients and mix it in. Then, pour in about half of the milk and mix again. You’re going to keep alternating like this – dry, wet, dry, wet – until it’s all combined, ending with the dry ingredients. The key here is *not* to overmix! Mix until you just see it coming together. A few little streaks of flour are okay; they’ll disappear when you fold everything in. Overmixing can make the cake tough, and we definitely don’t want that.
Folding in Blueberries and Lemon Zest
Now for those little bursts of flavor! Gently fold in your fresh blueberries and all that wonderful lemon zest. Remember how I mentioned making sure the blueberries are totally dry? That’s super important because if they’re wet, they tend to sink to the bottom of the cake. Tossing them in a tablespoon of the flour mixture before folding them in can also help keep them suspended. Just give it a gentle fold until they’re nicely distributed through the batter. You want to see those pretty little blue pops!
Baking Your Perfect Lemon Blueberry Olive Oil Cake
Pour all that gorgeous batter into your prepared cake pan and spread it out evenly with your spatula. Pop her into the preheated oven and let it bake for about 35 to 45 minutes. You’ll know it’s ready when a wooden skewer or a toothpick inserted right into the center comes out clean. No wet batter clinging to it! Sometimes it takes mine a little longer, sometimes a little less, so keep an eye on it.
Cooling and Serving the Olive Oil Cake
Once it’s baked to perfection, let the cake cool in the pan on a wire rack for about 10 minutes. This just gives it a little time to set up before you try to get it out. Then, carefully invert it onto the wire rack to cool completely. Seriously, resist the urge to cut into it while it’s super hot – it needs to cool down fully for the best texture. Once it’s cool, slice it up and enjoy!
Tips for the Best Lemon Blueberry Olive Oil Cake
You know, baking is a bit of an art, and with this Lemon Blueberry Olive Oil Cake, a few little tricks can make it go from good to absolutely fantastic. It’s all about paying attention to the details! I’ve learned a thing or two over the years, and I really want yours to turn out perfectly.
Choosing the Right Olive Oil for Your Cake
Okay, so the olive oil is kind of a star player here. You don’t want to just grab any old bottle! For this cake, I really recommend a good quality extra virgin olive oil. It adds this subtle, lovely fruity flavor that just complements the lemon and blueberries beautifully. Now, don’t go using the super peppery stuff you might have for dipping bread – that can sometimes be a bit too strong and might make the cake taste a little bitter. A nice, smooth, mild extra virgin olive oil is your best bet. Seriously, the quality of your oil makes a difference!
Preventing Blueberries from Sinking in Your Lemon Blueberry Olive Oil Cake
Ah, the dreaded sinking blueberry situation! It’s so disappointing when all those lovely berries end up in a sad little lump at the bottom. My favorite trick? Make sure your blueberries are completely, totally dry before you even think about adding them to the batter. I usually give them a rinse and then lay them out on a paper towel for a bit. Another super helpful tip is to toss them in about a tablespoon of your dry flour mixture before gently folding them into the batter. This kind of coats them and helps them stay suspended while baking. It’s a little extra step, but it’s totally worth it for those pretty blue specks throughout your cake!
Variations and Serving Suggestions for Your Olive Oil Cake
This Lemon Blueberry Olive Oil Cake is pretty darn perfect as is, but sometimes it’s fun to jazz things up a bit, right? Or maybe you want to serve it for a special occasion and need some ideas. I’ve got you covered!
Lemon Glaze for Your Blueberry Lemon Cake
If you want that extra pop of lemony goodness, a simple glaze is the way to go! Just whisk together about 1 cup of powdered sugar with 1-2 tablespoons of fresh lemon juice. Start with one tablespoon and add more until you get a nice, pourable consistency – not too thin, not too thick. Drizzle it all over your cooled cake. It adds a little sweetness and a big punch of tartness that’s just divine!
What to Serve with Your Lemon Blueberry Olive Oil Cake
This cake is lovely on its own with a warm cup of coffee or tea. But if you’re feeling fancy, try a big dollop of freshly whipped cream on top. A small scoop of really good vanilla bean ice cream is also heavenly. Or, just pile on some extra fresh berries – raspberries or strawberries would be fantastic! It’s a versatile little treat, that’s for sure.
Storage and Reheating Instructions
Got some leftover Lemon Blueberry Olive Oil Cake? Lucky you! This cake actually stays wonderfully moist. For the best texture, I like to store it in an airtight container right on the counter for up to 2-3 days. If it’s particularly warm where you live, or if you’ve added a glaze, the fridge might be a better bet – again, in an airtight container for up to 5 days. If it feels a little firm straight from the fridge, just pop a slice in the microwave for about 10-15 seconds. It’ll be warm and perfect again in no time!
Frequently Asked Questions About Lemon Blueberry Olive Oil Cake
Got questions about making this wonderful Lemon Blueberry Olive Oil Cake? I totally get it! Baking is fun, but sometimes you just need a little clarification. Let’s clear up some common things:
Can I use frozen blueberries in this cake?
You absolutely can use frozen blueberries! Just make sure you don’t thaw them first. Pop them straight from the freezer into the batter. To help them stay put and not sink, I highly recommend giving them a good toss in about a tablespoon of your dry flour mixture before you gently fold them into the batter. They’ll bake up beautifully!
What is the best way to store this olive oil cake?
This cake is best stored in an airtight container right on your kitchen counter. It stays perfectly moist like this for about 2 to 3 days. If you’ve drizzled it with glaze or if your kitchen is super warm, popping it in the fridge is also a good idea. In the fridge, it’ll keep nicely for up to 5 days.
Can I make this cake gluten-free?
Oh, for sure! You can totally make this a gluten-free Lemon Blueberry Olive Oil Cake. Just swap out the all-purpose flour for a good quality gluten-free all-purpose flour blend that has xanthan gum in it. You might need to adjust the liquid a tiny bit, so start with maybe 1/4 cup of milk and see how the batter looks – it should be thick but pourable. Give it a go!
Estimated Nutritional Information
Just a little heads-up, the nutritional info below is an estimate for one slice of this gorgeous Lemon Blueberry Olive Oil Cake. It can wiggle around a bit depending on the exact ingredients and brands you use, but it gives you a good idea! It’s around 350 calories, with about 18g of fat (mostly the good unsaturated kind!), 45g of carbs, and 4g of protein. Pretty darn good for such a delicious treat!
Share Your Lemon Blueberry Olive Oil Cake Creations!
I just LOVE seeing your baking adventures! Have you made this Lemon Blueberry Olive Oil Cake? Did you try any fun variations? Please, please, please leave a comment below and let me know how it turned out! And if you snap a pic while you’re at it, tag me on social media. Seeing your beautiful cakes just makes my day!
Print
Lemon Blueberry Olive Oil Cake
- Total Time: 55 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful cake made with olive oil, fresh blueberries, and bright lemon zest.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the sugar and olive oil until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries and lemon zest.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For an extra lemon flavor, you can add a simple lemon glaze made with powdered sugar and lemon juice.
- Ensure your blueberries are dry before folding them into the batter to prevent them from sinking.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: lemon blueberry cake, olive oil cake, blueberry lemon cake, easy cake recipe, moist cake, citrus cake