Lemon Blueberry Olive Oil Cake

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The perfect seasonal summer dessert!

Meet our Lemon Blueberry Olive Oil Cake, an easy dessert that brings all the sweet flavors of summer together… Fresh blueberries and zesty lemon create a delightful treat, perfect for your backyard barbecue! Or really any occasion because this cake is just that good.

If you have never had an olive oil cake before, get ready to experience all its deliciousness — And we promise, you don’t taste traditional olive oil in it!

In true WOT fashion, we’ve reduced the sugar and skipped the glazing in this recipe to make it better for you.

Serve with extra fresh blueberries, and enjoy this light and refreshing dessert!

Lemon Blueberry Olive Oil Cake

Equipment

9” Springform pan
15” wide parchment paper

Ingredients

2¼ cups all-purpose flour
½ tsp Kosher salt
½ tsp baking powder
½ tsp baking soda
3 large eggs
Zest from 3 lemons
½ cup extra virgin olive oil
½ cup fresh squeezed lemon juice (about 3 lemons)
¾ cup raw turbinado sugar
½ cup whole milk or milk of choice
1 cup fresh blueberries

Garnish

Additional blueberries (optional)
Sprigs of mint

Instructions

Preheat oven to 350 degrees F.
Line a springform pan with the wide 15” parchment paper by cutting a large enough piece and pressing the paper into the springform pan. Set aside.
In a large mixing bowl, add the flour, salt, baking powder, and baking soda.
Using a whisk, stir to combine all the dry ingredients.
To the center of the dry ingredients, add the eggs, lemon zest, olive oil, and lemon juice. Whisk to combine.
Add the sugar and milk and whisk again.
Last, add the blueberries and using a spatula, stir to combine.
Pour the batter into the prepared parchment-lined springform pan and bake for 35-40 minutes. Or until a toothpick comes out clean when inserted into the middle of the cake.
Let the cake completely cool in the parchment-lined springform pan and refrigerate for 1-2 hours. The cake can then be transferred when the springform ring is released and a spatula can be used to slide the cake from the parchment paper to a platter.
Slice and serve with additional blueberries and garnish with sprigs of mint if desired.