The aroma of lemon and blueberries wafted through my kitchen, instantly transforming the space into a cozy haven. I stumbled upon this delightful Lemon Blueberry Olive Oil Cake recipe when I found myself craving something sweet yet light—perfect for a sunny afternoon spent with friends. This cake not only satisfies your taste buds with its wonderful zesty and sweet flavor combination, but it also boasts the flexibility of a vegan or gluten-free option, making it a perfect crowd-pleaser for any gathering or celebration. With its quick prep and effortless assembly, this moist and fluffy dessert invites you to put away those store-bought treats and embrace the warmth of homemade goodness. Curious about how to create this irresistible dessert that’s sure to impress? Let’s get baking!
Why is this cake so special?
Moist and Fluffy: Achieving a delightful texture is easy with this cake—its fluffy layers practically melt in your mouth.
Zesty Delight: The combination of tangy lemon and sweet blueberries creates a refreshing taste that brightens any occasion.
Diet-Friendly: Whether you’re vegan or gluten-free, this recipe accommodates everyone’s needs without sacrificing flavor. Check out my Fil Frosted Lemonade for another refreshing twist!
Quick Preparation: With straightforward steps and common ingredients, you can whip it up with minimal fuss and maximum enjoyment.
Versatile: Enjoy it as a traditional cake, or transform it into fun cupcakes—perfect for any gathering! Bring a piece to your next celebration and watch it disappear in no time!
Lemon Blueberry Olive Oil Cake Ingredients
For the Cake Base
• Fresh Blueberries – Adds natural sweetness and vibrant flavor; opt for organic for the best results.
• Extra Virgin Olive Oil – Gives moisture and a unique flavor profile; high-quality oil elevates the taste of your Lemon Blueberry Olive Oil Cake.
• Pure Maple Syrup – Sweetens the blueberries wonderfully; agave syrup can serve as a substitute if needed.
• Cake Flour – Creates a light and airy texture; you can use all-purpose flour combined with arrowroot or cornstarch for similar results.
• All-Purpose Flour – Provides structure; works well alone if that’s your only option.
• Baking Powder – Acts as a leavening agent; ensure it’s fresh for the best rise in your cake.
• Organic Cane Sugar – Sweetens the cake delightfully; feel free to use coconut sugar for a lower glycemic option.
• Lemon Zest – Contributes a burst of fresh lemon flavor; fresh zest is much preferred over extract.
• Sea Salt – Enhances the overall flavor beautifully; kosher salt can be substituted if preferred.
• Unsalted Butter – Adds richness; can be swapped with vegan butter for a dairy-free alternative.
• Eggs – Provide moisture and stability; substitute with flax or chia eggs for a vegan version.
• Buttermilk (Non-Dairy Option) – Adds tenderness; mix almond milk with lemon juice for a quick homemade version.
For the Filling and Frosting
• Blueberry Preserves/Jam – Adds extra sweetness and moisture between cake layers; try apricot preserves for a delightful twist.
• Lemon Juice – Provides the necessary acidity and enhances the cake’s flavor profile; fresh-squeezed juice is always best.
With these ingredients in hand, you’re ready to embark on a culinary adventure that promises to bring joy to your table! Happy baking!
Step‑by‑Step Instructions for Lemon Blueberry Olive Oil Cake
Step 1: Roast the Blueberries
Begin by preheating your oven to 400°F (200°C). In a mixing bowl, gently toss fresh blueberries with a drizzle of extra virgin olive oil and pure maple syrup. Spread the coated blueberries onto a parchment-lined baking sheet and roast for 10 to 15 minutes until bubbling and glistening. This step enhances their sweetness, adding a burst of flavor to your Lemon Blueberry Olive Oil Cake.
Step 2: Prepare Your Cake Pans
While the blueberries are roasting, preheat your oven again, this time to 375°F (190°C). Grease two round cake pans with olive oil and line the bottoms with parchment paper for easy removal. The parchment will help ensure that your Lemon Blueberry Olive Oil Cake comes out without sticking, giving you beautifully intact layers to work with later.
Step 3: Make the Buttermilk
To create a dairy-free buttermilk, combine almond milk with fresh lemon juice in a small bowl. Allow this mixture to sit for 5 to 10 minutes until it slightly thickens. This acidic combination will tenderize the batter, giving the cake its desirable moist texture without relying on traditional buttermilk, perfect for your Lemon Blueberry Olive Oil Cake recipe.
Step 4: Mix the Dry Ingredients
In a large mixing bowl, whisk together cake flour, all-purpose flour, baking powder, lemon zest, and sea salt until combined. Sifting these ingredients will incorporate air, contributing to a lighter texture in your cake. Make sure all the dry ingredients are fully integrated for an even rise in your Lemon Blueberry Olive Oil Cake.
Step 5: Cream the Butter and Sugar
In a large bowl, beat softened unsalted butter and organic cane sugar together with an electric mixer until the mixture becomes pale and fluffy, approximately 3-5 minutes. Add the eggs one at a time, mixing well between each addition to ensure thorough incorporation. This creaming process creates a stable base for your Lemon Blueberry Olive Oil Cake.
Step 6: Combine the Ingredients
Gradually add the mixed dry ingredients into the butter-sugar mixture, alternating with the prepared buttermilk. Stir gently just until the batter is smooth, being careful not to over-mix. Finally, fold in the roasted blueberries, ensuring they are evenly dispersed. This careful folding retains the lightness of your batter essential for your Lemon Blueberry Olive Oil Cake.
Step 7: Bake the Cake
Divide the batter equally between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. You’ll know the cakes are done when they are golden brown and spring back lightly upon touch. Allow them to cool in the pans for 10 minutes before transferring them to wire racks.
Step 8: Prepare the Blueberry Filling
While the cakes are cooling, mix the blueberry preserves with a little lemon juice in a bowl. Stir until smooth and well combined. This fruity filling will add an extra layer of deliciousness to your Lemon Blueberry Olive Oil Cake, providing a delightful contrast with the fluffy layers of cake.
Step 9: Make the Frosting
In a clean mixing bowl, beat unsalted butter until smooth. Gradually add powdered sugar, continuing to mix until creamy. Incorporate a splash of lemon juice and enough milk to reach your desired frosting consistency. This light and tangy frosting will beautifully complement your Lemon Blueberry Olive Oil Cake.
Step 10: Assemble the Cake
Once the cake layers have cooled completely, place one layer on a serving plate. Spread a generous amount of blueberry filling over the top, followed by a layer of frosting. Place the second cake layer on top and frost the exterior of the cake. Chill briefly to set the frosting, allowing the flavors to meld together beautifully in your Lemon Blueberry Olive Oil Cake.
Expert Tips for Lemon Blueberry Olive Oil Cake
-
Room Temperature Ingredients: Always use room temperature ingredients for better emulsification, ensuring a smoother batter for your Lemon Blueberry Olive Oil Cake.
-
Avoid Over-Mixing: Be cautious not to over-mix once the wet and dry ingredients are combined; this helps to maintain a light and fluffy texture.
-
Proper Greasing: Instead of using butter, grease your pans with olive oil to prevent sticking, making it easier to remove your Lemon Blueberry Olive Oil Cake and preserve its shape.
-
Gluten-Free Tip: For a gluten-free option, swap all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour for an equally delicious result.
-
Vegan Adaptation: To make this cake vegan, simply omit the butter and eggs, using plant-based alternatives for both without losing any of the delightful flavors.
Make Ahead Options
These Lemon Blueberry Olive Oil Cakes are perfect for meal prep enthusiasts! You can roast the blueberries and make the buttermilk up to 24 hours in advance, keeping flavors fresh and vibrant. Simply refrigerate the roasted blueberries in an airtight container to maintain their sweetness. Additionally, you can prepare the cake batter up to 3 days ahead by mixing the dry and wet ingredients separately and storing them in the fridge. When you’re ready to bake, fold in the roasted blueberries and proceed with the baking instructions. This way, you can enjoy scrumptious, homemade desserts with minimal fuss on busy weeknights, delivering just as delicious results!
Lemon Blueberry Olive Oil Cake Variations
Feel free to get creative with this Lemon Blueberry Olive Oil Cake recipe; your taste buds will thank you!
- Vegan Option: Replace eggs with flax eggs and use dairy-free butter to keep it deliciously plant-based.
- Gluten-Free: Substitute all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour for an equally satisfying texture without gluten.
- Cupcake Delight: Transform the batter into cupcakes by dividing it into 30 wells and baking for 18-20 minutes, perfect for parties!
- Fruity Twist: Try different fruit preserves like raspberry or peach for a unique filling that offers a refreshing surprise.
- Nutty Addition: Fold in chopped pecans or walnuts for a crunchy texture that contrasts beautifully with the soft cake layers.
- Spicy Zing: Add a pinch of cinnamon or ginger to the batter for a warm, spicy note that complements the citrus flavor perfectly.
Adding your personal touch can elevate this cake even further. If you love layering flavors, consider enjoying a slice alongside a refreshing drink like Fil Frosted Lemonade for an indulgent experience. Explore, enjoy, and make it your own!
What to Serve with Lemon Blueberry Olive Oil Cake?
Nothing elevates a slice of this cake quite like the perfect accompaniments that complement its zesty and sweet flavors.
-
Whipped Cream:
Light and airy, whipped cream adds a luxurious touch, enhancing the cake’s moist texture and fruity taste. -
Vanilla Ice Cream:
A scoop of vanilla bean ice cream creates a delightful contrast to the cake’s brightness, making each bite even more indulgent. -
Fresh Berries:
A medley of fresh berries offers an extra burst of flavor and visual appeal, marrying perfectly with the blueberry notes within the cake. -
Lemon Sorbet:
The refreshing tang of lemon sorbet accentuates the citrus notes of the cake, providing a refreshing balance to its sweetness. -
Herbal Tea:
Pairing this cake with chamomile or mint tea adds an aromatic experience, creating a calm and cozy atmosphere for your afternoon treat. -
Sparkling Water:
The fizz of sparkling water with a slice of lemon keeps things light while cleansing the palate between bites of this delightful dessert.
Each of these suggestions brings something unique to the table, turning your Lemon Blueberry Olive Oil Cake into a festive centerpiece for any gathering.
Storage Tips for Lemon Blueberry Olive Oil Cake
Room Temperature: Keep the cake covered with a clean kitchen towel for up to 1 day to maintain its freshness. For longer storage, refrigerate it.
Fridge: Store the Lemon Blueberry Olive Oil Cake in an airtight container for up to 4-5 days. This helps retain its moisture while keeping it delicious.
Freezer: Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw it in the fridge overnight before serving to retain its texture.
Reheating: If desired, reheat individual slices in the microwave for 10-15 seconds for a warm, comforting treat that softens the flavors.
Lemon Blueberry Olive Oil Cake Recipe FAQs
How do I choose the right blueberries for the cake?
Absolutely! When selecting blueberries, look for firm, plump berries with a deep blue color. Avoid any that show signs of mold or have dark spots all over, as this can indicate overripeness. Organic berries are usually sweeter and more flavorful, enhancing your Lemon Blueberry Olive Oil Cake.
What’s the best way to store leftovers?
To keep your Lemon Blueberry Olive Oil Cake fresh, store it in an airtight container in the fridge for up to 4-5 days. This helps retain its moisture. If you notice the cake starting to dry out, simply add a slice of bread inside the container to keep it moist!
Can I freeze this cake?
Yes, you can freeze your Lemon Blueberry Olive Oil Cake! Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 3 months. When ready to enjoy, thaw it in the fridge overnight for the best texture.
What if my cake turns out dense?
Very good question! A dense cake can often be attributed to over-mixing the batter or using cold ingredients. Ensure all your ingredients are at room temperature before mixing. If using gluten-free flour, measure it properly, as too much can lead to a denser texture. Remember, fold the blueberries in gently after combining the wet and dry ingredients to maintain fluffiness.
Are there any dietary considerations I should keep in mind?
Definitely! This Lemon Blueberry Olive Oil Cake can be adapted to cater to various dietary needs. For gluten-free options, I recommend using Bob’s Red Mill 1-to-1 Baking Flour. For a vegan version, substitute eggs with flax eggs or chia eggs (mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for 5-10 minutes until it becomes gel-like). Always double-check labels for allergies, especially with ingredients like maple syrup and baking powder!
Lemon Blueberry Olive Oil Cake – Moist and Irresistible Delight
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss blueberries with olive oil and maple syrup, spread on a baking sheet, and roast for 10-15 minutes.
- Preheat your oven to 375°F (190°C). Grease two round cake pans and line with parchment paper.
- Combine almond milk and lemon juice for a dairy-free buttermilk, let sit for 5-10 minutes.
- In a bowl, whisk together cake flour, all-purpose flour, baking powder, lemon zest, and sea salt.
- Beat butter and sugar until pale and fluffy. Add eggs one at a time.
- Add dry ingredients to the butter-sugar mixture, alternating with buttermilk. Fold in roasted blueberries.
- Divide batter between the pans and bake for 30-35 minutes. Cool in pans for 10 minutes.
- Mix blueberry preserves with lemon juice for the filling.
- Beat butter and gradually add powdered sugar, mix until creamy. Add lemon juice and milk to desired consistency.
- Place one cake layer on a plate, spread blueberry filling, add frosting, top with the second layer and frost the exterior.
Leave a Reply