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Lemon Blueberry Olive Oil Cake

Lemon Blueberry Olive Oil Cake – Moist and Irresistible Delight

Enjoy this Lemon Blueberry Olive Oil Cake, a moist and fluffy dessert packed with zesty lemon and sweet blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups Fresh Blueberries opt for organic for the best results
  • 1/2 cup Extra Virgin Olive Oil high-quality oil elevates the taste
  • 1/2 cup Pure Maple Syrup agave syrup can serve as a substitute
  • 1 cup Cake Flour or use all-purpose flour with arrowroot or cornstarch
  • 1 cup All-Purpose Flour works well alone if that's your only option
  • 2 teaspoons Baking Powder ensure it’s fresh for best rise
  • 1 cup Organic Cane Sugar or use coconut sugar for a lower glycemic option
  • 1 tablespoon Lemon Zest fresh zest preferred over extract
  • 1/2 teaspoon Sea Salt kosher salt can be substituted
  • 1/2 cup Unsalted Butter can swap with vegan butter for dairy-free option
  • 3 large Eggs substitute with flax or chia eggs for vegan version
  • 1 cup Buttermilk (Non-Dairy Option) mix almond milk with lemon juice
For the Filling and Frosting
  • 1/2 cup Blueberry Preserves/Jam try apricot preserves for a delightful twist
  • 2 tablespoons Lemon Juice fresh-squeezed juice is best

Equipment

  • mixing bowls
  • electric mixer
  • Oven
  • Cake pans
  • Parchment paper

Method
 

Preparation Steps
  1. 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.
  2. Preheat your oven to 375°F (190°C). Grease two round cake pans and line with parchment paper.
  3. Combine almond milk and lemon juice for a dairy-free buttermilk, let sit for 5-10 minutes.
  4. In a bowl, whisk together cake flour, all-purpose flour, baking powder, lemon zest, and sea salt.
  5. Beat butter and sugar until pale and fluffy. Add eggs one at a time.
  6. Add dry ingredients to the butter-sugar mixture, alternating with buttermilk. Fold in roasted blueberries.
  7. Divide batter between the pans and bake for 30-35 minutes. Cool in pans for 10 minutes.
  8. Mix blueberry preserves with lemon juice for the filling.
  9. Beat butter and gradually add powdered sugar, mix until creamy. Add lemon juice and milk to desired consistency.
  10. Place one cake layer on a plate, spread blueberry filling, add frosting, top with the second layer and frost the exterior.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Avoid over-mixing to maintain a light texture. Vegan alterations can be made without losing flavor.

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