Lemon-Blueberry Olive Oil Cake

Ingredients

For the Cake

• 1½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (200g) granulated sugar
• 2 tablespoons lemon zest
• 3 large eggs, room temperature
• ¾ cup (180ml) extra-virgin olive oil
• ½ cup (120ml) whole milk or Greek yogurt
• ¼ cup (60ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 1½ cups (225g) fresh blueberries
• 1 tablespoon flour (for coating blueberries)

For the Lemon Glaze

• 1 cup (120g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Optional Garnish

• Fresh blueberries
• Lemon slices
• Powdered sugar
• Mint leaves

Instructions

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and line a 9-inch round cake pan with parchment paper.
3. Lightly flour the pan and set aside.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together:
   • Flour
   • Baking powder
   • Baking soda
   • Salt
2. Set aside.

Step 3: Prepare the Lemon Sugar

1. In a large mixing bowl, combine the granulated sugar and lemon zest.
2. Rub the zest into the sugar using your fingertips until fragrant.
3. This helps release the lemon oils and intensifies the citrus flavor.

Step 4: Mix the Wet Ingredients

1. Add the eggs to the lemon sugar.
2. Whisk until pale and slightly fluffy, about 2 minutes.
3. Slowly drizzle in the olive oil while whisking continuously.
4. Add the milk (or Greek yogurt), lemon juice, and vanilla extract.
5. Mix until smooth and fully combined.

Step 5: Combine the Batter

1. Gradually add the dry ingredients to the wet ingredients.
2. Stir gently until no dry streaks remain.
3. Avoid overmixing to keep the cake tender.

Step 6: Add the Blueberries

1. Toss the blueberries with 1 tablespoon of flour.
2. Fold them gently into the batter.
3. The flour helps prevent the berries from sinking to the bottom of the cake.

Step 7: Bake the Cake

1. Pour the batter into the prepared cake pan.
2. Smooth the top with a spatula.
3. Bake for 45–50 minutes, or until:
   • The top is golden.
   • A toothpick inserted in the center comes out clean or with a few moist crumbs.
4. If the top browns too quickly, loosely cover with foil during the last 10 minutes.

Step 8: Cool

1. Allow the cake to cool in the pan for 15 minutes.
2. Remove from the pan and transfer to a wire rack.
3. Cool completely before glazing.

Step 9: Make the Lemon Glaze

1. In a small bowl, whisk together:
   • Powdered sugar
   • Lemon juice
   • Lemon zest
2. Mix until smooth and pourable.
3. Adjust the consistency by adding more lemon juice if needed.

Step 10: Finish and Serve

1. Drizzle the lemon glaze over the cooled cake.
2. Garnish with fresh blueberries, lemon slices, or a light dusting of powdered sugar.
3. Allow the glaze to set for 10–15 minutes before slicing.

Serving Suggestions

This Lemon-Blueberry Olive Oil Cake pairs beautifully with:

• Fresh berries
• Whipped cream
• Vanilla ice cream
• Greek yogurt
• Hot tea
• Coffee
• Lemonade

Storage Instructions

Room Temperature

Store covered for up to 2 days.

Refrigerator

Store in an airtight container for up to 5 days.

Freezer

Wrap tightly and freeze for up to 3 months.

Thaw overnight in the refrigerator before serving.

Tips for the Best Lemon-Blueberry Olive Oil Cake

• Use fresh lemons for the brightest flavor.
• Choose a mild extra-virgin olive oil for a smooth taste.
• Coat blueberries in flour to keep them evenly distributed.
• Do not overmix the batter.
• Allow the cake to cool completely before adding the glaze.
• Greek yogurt creates an extra-moist texture.
• The cake often tastes even better the next day as the flavors develop.

Variations

Lemon Raspberry Olive Oil Cake

Replace blueberries with fresh raspberries.

Citrus Olive Oil Cake

Use a combination of lemon, orange, and lime zest.

Almond Lemon Cake

Add ½ teaspoon almond extract for extra flavor.

Gluten-Free Version

Use a high-quality gluten-free flour blend.

Berry Medley Cake

Combine blueberries, raspberries, and blackberries.

Nutrition Highlights

Olive oil provides heart-healthy monounsaturated fats, while blueberries are rich in antioxidants, fiber, and vitamins. Fresh lemon adds vitamin C and bright citrus flavor, making this cake a delicious dessert with wholesome ingredients.

Moist, tender, and bursting with fresh lemon and juicy blueberries, this Lemon-Blueberry Olive Oil Cake is a beautifully simple dessert that’s perfect for any occasion, from casual brunches to elegant celebrations.