Lemon Blueberry Olive Oil Cake

Inspired by Italian desserts, this lemon and blueberry olive oil cake is dreamy. Full of juicy blueberries, perfumed with lemon zest and the herby hint of olive oil in the background, it is as summery as a cake can get.

Olive oil cakes are common in the south of Europe, where olive oil is plentiful and delicious, lending itself incredibly well to baked goods. The lemons or other citrus are natural pairing, and some are made with polenta instead of flour.

The olive oil will add a more herby, refined flavour, while also making the cake more moist. The blueberries are little flavour bombs and they obviously pair incredibly well with lemon. I’m even thinking the citrus could be replaced by orange or grapefruit, something to ponder…

The glaze is totally optional, but it is a flavour enhancer you may not want to miss. Should you wish to, you can poke a few holes in the cake while still a bit warm which will have the glaze run inside and add flavour. The little drop of vanilla boosts the whole thing, I promise you :)

I also wanted to make this cake rather on the easy side. The dry ingredients come together, the liquids also come together separately and then everything is mixed in a beautiful batter. Dusting the blueberries with flour first will prevent them from sinking to the bottom of the pan.

Try add the fruit for decoration while the glaze is still rather wet, which will let them stick. Please let’s also take a moment to appreciate just how beautiful blueberries are when cut in half.

Without further ado, let’s get to the good stuff. Don’t forget to let me know if you make this, either here or on Instagram!

Yield: 10-12

Author: Briochette

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Lemon Blueberry Olive Oil Cake

A bit of an unexpected combo, with olive oil taking the place of butter in this recipe, lending it a delicious, fresh, herby flavour

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Ingredients

Lemon Blueberry Olive Oil Cake

• 200ml good quality extra virgin olive oil
• 275g sugar
• 3 eggs
• 200ml buttermilk
• 1 tbsp lemon zest (from 1 lemon)
• juice of 1 lemon
• 1 tsp vanilla extract or paste
• 390g flour
• 1.5 tsp baking powder
• pinch of salt
• 400g blueberries

Lemon Vanilla Glaze (optional)

• 120g powdered sugar
• 1-2 tbsp lemon juice
• drop of vanilla paste or pinch of vanilla powder
• a few blueberries, raspberries, mint leaves for decoration

Instructions

Make the Cake

1. In a medium bowl add the washed blueberries and 1 tbsp of the flour; toss well to combine.
2. Preheat the oven to 180 degrees C. Butter and flour a loaf pan.
3. In a large bowl whisk together: flour, salt, baking powder until well combined
4. In a separate bowl combine olive oil, sugar, eggs, lemon zest and juice, vanilla extract. Mix well.
5. Add the buttermilk. Mix again.
6. Pour the liquid ingredients over the dry ones and mix until a batter forms. A few lumps of flour are fine.
7. Add the flour coated blueberries and, using a spatula, gently fold them in. The flour will prevent them from sinking to the bottom of the pan.
8. Pour the batter in the prepared loaf pan.
9. Bake for about 50 minutes, or until a skewer inserted in the middle of the cake comes out clean (a few crumbs and some blueberry juice are totally fine)
10. Leave to cool. At this point the cake is delicious in and by itself.

Make the Lemon Vanilla Glaze (optional)

1. In a small bowl add the caster/powdered sugar. Add the lemon juice, one tablespoon at a time, until it forms a thick glaze (or you can thin it a bit, depending on how you like it).
2. Add the vanilla and mix to combine.
3. Slowly add over the cooled cake and let it sink in.
4. Decorate with fruit and mint leaves. Let rest and harden for 15 minutes.
5. Enjoy with a scoop of vanilla ice cream!

Did you make this recipe?

Tag @briochette.ch on instagram and hashtag it #lemonoliveoilcake