Warm Lemon Blueberry Olive Oil Cake
A tender, moist olive oil cake bursting with fresh blueberries and brightened by fresh lemon zest, perfect for a light dessert. This mediterranean-inspired desserts 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 330 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.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup extra virgin olive oil
- 1/4 cup whole milk
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- optional powdered sugar, for dusting
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and grease a 9-inch round cake pan, then dust lightly with flour. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until combined.
- Step 2: In a large bowl, whisk 1 cup granulated sugar with 3 large eggs until thick and pale, about 3 minutes. Add 2/3 cup extra virgin olive oil, 1/4 cup whole milk, 2 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract, whisking until smooth.
- Step 3: Gently fold the dry ingredients into the wet ingredients in two additions, mixing until just combined. Carefully fold in 1 1/2 cups fresh blueberries to avoid breaking them.
- Step 4: Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Step 5: Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust lightly with powdered sugar before serving if desired.
Frequently asked questions
How long does Warm Lemon Blueberry Olive Oil Cake take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Warm Lemon Blueberry Olive Oil Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Warm Lemon Blueberry Olive Oil Cake?
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 Warm Lemon Blueberry Olive Oil Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Warm Lemon Blueberry Olive Oil Cake?
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.
