Lemon Olive Oil Pound Cake with Blueberry Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A moist lemon-infused pound cake made with fruity olive oil, paired with a vibrant homemade blueberry sauce. This mediterranean-inspired desserts ready in about 75 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (10 ratings) Prep: 15 min Cook: 60 min Serves 10 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan. In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
  2. Step 2: In a large bowl, whisk 1 1/2 cups granulated sugar and 4 large eggs together until light and fluffy, about 3 minutes. Slowly drizzle in 3/4 cup extra virgin olive oil while whisking continuously until fully incorporated.
  3. Step 3: Add 1/2 cup whole milk, 2 tbsp lemon zest, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract to the wet ingredients and whisk until combined.
  4. Step 4: Gradually fold the dry flour mixture into the wet ingredients using a spatula until just combined without overmixing.
  5. Step 5: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  6. Step 6: Meanwhile, make the blueberry sauce by combining 2 cups fresh blueberries and 1/4 cup powdered sugar in a small saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until blueberries burst and sauce thickens slightly. Remove from heat and let cool.
  7. Step 7: Serve slices of pound cake topped with warm or cooled blueberry sauce.

Frequently asked questions

How long does Lemon Olive Oil Pound Cake with Blueberry Sauce take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon Olive Oil Pound Cake with Blueberry Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Lemon Olive Oil Pound Cake with Blueberry Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon Olive Oil Pound Cake with Blueberry Sauce for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon Olive Oil Pound Cake with Blueberry Sauce?

Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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