Lemon Blueberry Olive Oil Cake: A Moist and Flavorful Dessert Recipe

Lemon Blueberry Olive Oil Cake is a delightful dessert that perfectly balances the zesty brightness of lemon with the sweet burst of fresh blueberries. As I first discovered this recipe, I was captivated by its unique use of olive oil, which not only adds a rich depth of flavor but also keeps the cake incredibly moist. This cake has roots in Mediterranean cuisine, where olive oil is a staple ingredient, celebrated for its health benefits and versatility in baking.

People adore Lemon Blueberry Olive Oil Cake for its tender crumb and the way it effortlessly combines sweet and tart flavors. The vibrant lemon zest and juicy blueberries create a refreshing taste that makes it perfect for any occasion, whether it’s a sunny brunch or a cozy afternoon tea. Plus, the convenience of this recipe means you can whip it up quickly, making it an ideal choice for both novice bakers and seasoned chefs alike. Join me as we explore this delightful cake that is sure to become a favorite in your home!

Ingredients:

• 1 cup fresh blueberries (plus extra for garnish)
• 1 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 3 large eggs
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon zest (about 1 large lemon)
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Powdered sugar (for dusting)

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the granulated sugar and olive oil. Using a whisk, mix them together until the mixture is smooth and well combined. This should take about 1-2 minutes.
3. Add the eggs one at a time, whisking well after each addition. This helps to incorporate air into the batter, making the cake light and fluffy.
4. Next, add the Greek yogurt, lemon zest, and lemon juice to the mixture. Whisk until everything is well combined and smooth. The yogurt adds moisture and a slight tang that complements the lemon beautifully.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
6. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon. Be careful not to overmix; you want to combine the ingredients just until no dry flour is visible.
7. Gently fold in the fresh blueberries, being cautious not to break them. This will help to keep the blueberries intact and distribute them evenly throughout the batter.

Baking the Cake

1. Pour the batter into the prepared cake pan, smoothing the top with a spatula. This will help the cake rise evenly.
2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
3. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This allows it to set and makes it easier to remove from the pan.
4. After 10 minutes, carefully invert the cake onto a wire rack to cool completely. If you used parchment paper, simply lift the cake out using the edges of the paper.

Assembling and Serving

1. Once the cake is completely cool, you can dust the top with powdered sugar for a lovely presentation. Use a fine mesh sieve to sprinkle the sugar evenly.
2. If desired, garnish with additional fresh blueberries on top for a pop of color and extra flavor.
3. Slice the cake into wedges and serve it on a beautiful platter. This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream if you want to elevate it further.
4. Enjoy your Lemon Blueberry Olive Oil Cake with a cup of tea or coffee, or simply on its own as a delightful treat!

Storage Tips

1. If you have any leftovers (which is rare!), store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
2. For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.

Variations and Tips

1. If you want to add a little extra flavor, consider incorporating a teaspoon of vanilla extract into the wet ingredients.
2. For a nutty twist, you can fold in 1/2 cup of chopped walnuts or

   Conclusion:

   In summary, this Lemon Blueberry Olive Oil Cake is an absolute must-try for anyone looking to elevate their dessert game. The combination of zesty lemon and sweet blueberries creates a delightful balance that is both refreshing and indulgent. Plus, the use of olive oil not only adds a unique flavor but also keeps the cake moist and tender, making it a standout treat for any occasion. For serving suggestions, I recommend pairing this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. You can also experiment with variations by adding a sprinkle of almond flour for a nutty twist or swapping out the blueberries for seasonal fruits like raspberries or peaches. The possibilities are endless! I truly encourage you to give this Lemon Blueberry Olive Oil Cake a try. I promise it will become a favorite in your household, just as it has in mine. Once you’ve baked it, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s spread the joy of baking together! Print
   

   Lemon Blueberry Olive Oil Cake: A Moist and Flavorful Dessert Recipe

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   • Author: Maria
   • Total Time: 45-50 minutes
   • Yield: 8 servings 1x

   Print Recipe

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   Description

   A moist and fluffy Lemon Blueberry Olive Oil Cake that beautifully blends zesty lemon and sweet blueberries, enhanced by the richness of olive oil. Perfect for any occasion, this cake is bursting with flavor and can be easily customized with different berries or nuts. Enjoy it on its own or with a dollop of whipped cream!

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   Ingredients

   Scale 1x2x3x

   • 1 cup fresh blueberries (plus extra for garnish)
   • 1 cup granulated sugar
   • 1/2 cup extra virgin olive oil
   • 3 large eggs
   • 1/2 cup plain Greek yogurt
   • 1 tablespoon lemon zest (about 1 large lemon)
   • 1/4 cup fresh lemon juice (about 1 large lemon)
   • 1 1/2 cups all-purpose flour
   • 2 teaspoons baking powder
   • 1/2 teaspoon baking soda
   • 1/4 teaspoon salt
   • Powdered sugar (for dusting)

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   Instructions

   1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
   2. In a large mixing bowl, combine the granulated sugar and olive oil. Using a whisk, mix them together until the mixture is smooth and well combined (about 1-2 minutes).
   3. Add the eggs one at a time, whisking well after each addition to incorporate air into the batter.
   4. Add the Greek yogurt, lemon zest, and lemon juice to the mixture. Whisk until everything is well combined and smooth.
   5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
   6. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until no dry flour is visible.
   7. Gently fold in the fresh blueberries, being cautious not to break them.
   8. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
   9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   10. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
   11. Carefully invert the cake onto a wire rack to cool completely.
   12. Once the cake is completely cool, dust the top with powdered sugar using a fine mesh sieve.
   13. Garnish with additional fresh blueberries if desired.
   14. Slice the cake into wedges and serve on a platter. Pairs well with whipped cream or vanilla ice cream.
   15. Enjoy your Lemon Blueberry Olive Oil Cake with tea, coffee, or on its own!

   Notes

   • Feel free to substitute the blueberries with other berries like raspberries or blackberries for a different flavor profile.
   • Add a teaspoon of vanilla extract for extra flavor.
   • Fold in 1/2 cup of chopped walnuts or almonds for a nutty twist.

   • Prep Time: 15 minutes
   • Cook Time: 30-35 minutes