Description
A moist and flavorful cake made with olive oil, fresh blueberries, and bright lemon zest.
Ingredients
Scale
- 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