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!
Ingredients
Scale
- 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)
Instructions
- 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.
- 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).
- Add the eggs one at a time, whisking well after each addition to incorporate air into the batter.
- Add the Greek yogurt, lemon zest, and lemon juice to the mixture. Whisk until everything is well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until no dry flour is visible.
- Gently fold in the fresh blueberries, being cautious not to break them.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Carefully invert the cake onto a wire rack to cool completely.
- Once the cake is completely cool, dust the top with powdered sugar using a fine mesh sieve.
- Garnish with additional fresh blueberries if desired.
- Slice the cake into wedges and serve on a platter. Pairs well with whipped cream or vanilla ice cream.
- 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