Lemon Blueberry Olive Oil Cake

Spring is almost upon us! Which means I will be transitioning to lighter recipes. This Lemon Blueberry Olive Oil Cake is the perfect “transition” dessert because lemons are in season in the winter but are also light and fragrant, in other words, lemons sort of feel like spring! And just look how pretty this simple little cake is…
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Lemon Blueberry Olive Oil Cake:

Olive oil cake is a traditional Italian dessert, and yes, there is olive oil in it. The olive oil takes the place of butter and gives the cake a marvelous consistency. We use   lemon zest and juice to flavor this cake naturally, the blueberries are a bonus.

We Bake this Cake Low and Slow:

This cake bakes in a 9″ cake pan, lined with parchment paper at 325 degrees for 45-50 minutes. That’s quite a bit longer than most cake recipes, but right on target for an olive oil cake. 

Top with Powdered Sugar: 

I like to keep cake decorating easy. I dust this cake with powdered sugar and top with blueberries, lemon wedges and mint. 

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The Recipe: Lemon Blueberry Olive Oil Cake

What you need: a  9″ cake pan,, parchment paper, a microplane for zesting citrus.

5 from 1 vote

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Lemon Blueberry Olive Oil Cake

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

A moist delicious Italian dessert made with fresh blueberries and fresh lemons

Course: Dessert

Cuisine: Italian

Keyword: italian dessert, lemon blueberry olive oil cake, olive oil cake

Servings: 10 servings

Ingredients

• 1 tablespoon butter (to grease pan)
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cup granulated sugar
• 2 teaspoons lemon zest (use a microplane)
• 2 tablespoons fresh lemon juice
• 1 cup good quality extra virgin olive oil
• 3/4 buttermilk
• 3 large eggs, room temp
• 1 teaspoon vanilla paste or extract
• 1 cup fresh blueberries
• 2 tablespoons powdered sugar for topping

Instructions

1. Place oven rack in center position. Preheat oven to 325 degrees F. Use a paper towel to wipe sides of cake pan with butter. Cut a circle of parchment paper to fit in the bottom of pan, set aside.

2. In a small bowl, whisk together: flour, baking powder, and salt. Set aside.

3. Place granulated sugar and lemon zest in a large bowl, whisk. Add olive oil, buttermilk, eggs, and vanilla, whisk until combined. Add lemon juice and whisk. Add dry ingredients, whisking until well incorporated and batter is smooth. Gently fold in blueberries. Pour batter into parchment lined pan. Bake for 45-50 minutes or until an inserted toothpick comes out clean.

4. Remove from oven and immediately use a knife to separate cake from the edges of pan. Allow to cool. Flip pan, remove cake, peel parchment off bottom of cake and place on cake plate. Use a screen colander of sifter to sprinkle cake with powdered sugar. Enjoy!

Recipe Notes

If desired decorate with lemon wedges, mint and blueberries

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