Lemon-Infused Olive Oil Cake with Blueberry Compote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist olive oil cake brightened with fresh lemon zest, paired with a sweet and tangy blueberry compote for a refreshing dessert. This Mediterranean-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease an 8-inch round cake pan.
  2. Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt.
  3. Step 3: In a large bowl, whisk 1 cup granulated sugar and 3 large eggs until pale and fluffy, about 2 minutes.
  4. Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while whisking, then stir in 1/2 cup whole milk, 2 tbsp fresh lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract until fully combined.
  5. Step 5: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  6. Step 6: Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
  7. Step 7: While the cake bakes, combine 2 cups fresh blueberries, 1/4 cup honey, and 1 tbsp lemon juice in a small saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until the blueberries burst and the compote thickens slightly.
  8. Step 8: Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
  9. Step 9: Serve slices of cake topped with warm blueberry compote.

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