Blueberry Lemon Olive Oil Cake is one of several olive oil cakes recipe that you will find on this site. There is a good reason for this. Olive oil cakes are easy to make without using a mixer. There are a few simple steps to make them. They lend themselves to adding many different ingredients and are easily served with a simple glaze or powdered sugar sprinkled over the top.
Blueberry Lemon Olive Oil Cake is a lemony cake that is full of fresh blueberries. It is a one bowl delicious cake that is moist easy and pretty. You do not have to be a master baker to bake this! It is a perfect cake for beginners.
Olive oil cakes also keep well for a few days without drying out. Check out some other cakes using olive oil, Strawberry Olive Oil Cake, Pumpkin Olive Oil Cake, Orange Olive Oil Cake, and Chocolate Olive Oil Cake.
If you are a fan of blueberry cakes, you might want to try Blueberry Pancake Bundt Cake.
You should also check out 20 Easy Recipes to Make With Fresh Summer Blueberries.
If you are a fan of lemon cakes, check out Lemon Crunch Cake.
SOME THINGS TO KNOW:
SPECIAL EQUIPMENT NEEDED:
- Cake pans. Either 3-6″ round pans or 1 -10″round cake pan.
- You will need a lemon zester for this cake recipe. You can also buy a tiny 2½” box grater. It is an easy way to create the zest.
- Whisk or electric mixer
- Rubber spatula
- Large mixing bowl
- Vegetable shortening to grease the pans.
- Try to use a light olive oil to bake this. Extra virgin olive oil has a strong taste which can overpower the flavor of the cake.
- Room temperature eggs are the best for baking. The egg yolks will break up easier and mix with the egg whites and other ingredients better.
- The blueberries are heavier than the batter and have a tendency to sink to the bottom of the cake. You can toss them in a tablespoon or two of flour to help them adhere better to the batter. Just make sure to shake the excess flour off the berries before you stir them into the batter.
- You can keep any leftover Blueberry Lemon Olive Oil Cake tightly wrapped at room temperature for 2-3 days.
- You can freeze this cake for 2-3 months. Make sure that it is tightly wrapped in a freezer wrap.
- To defrost the cake, place it onto a wire rack, uncovered until it comes to room temperature.
CAKE PAN PREPARATION:
- Preparing the pan is one of the most important things about baking this cake. The directions say to grease and flour the pans. Vegetable shortening like Crisco is my preferred method to grease them. If you have never done this before check out How To Grease and Flour a Pan.
- If fresh blueberries are not available, frozen can be used. Do not defrost them before adding them to the batter.
- If you do have olive oil, use canola oil or vegetable oil instead.
- Powdered Sugar is granulated sugar that has been pulverized into a light powder. It may also have a bit of cornstarch added. This recipe calls for powdered sugar. Depending on where you live or what brand you buy, it can also be labeled as confectioners’ sugar, icing sugar and 10X. They are all the same. You can use any one of them. You can also make it yourself. Check out How to Make Powdered Sugar if you want to try this.
- Orange juice and zest could be used instead of the lemon.
Blueberry lemon Olive Oil CakePrint This
- 3 large eggs
- 1 cup olive oil
- 1 ¼ cups whole milk
- ½ cup fresh lemon juice, 1 ½ to 2 whole lemons
- 2 cups all purpose flour
- 1 ¾ cups granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- Optional powdered sugar, lemon slices and fresh berries for garnish.
Preheat your oven to 350 degrees.
Grease and flour your pans. I used three 6 inch pans for this recipe. It can also be baked in one 10 inch traditional cake pan or a 10 inch springform pan.
If you are using the smaller pans and need to bake the cakes in batches, refrigerate the batter until you can bake all three cakes.
In a large bowl, whisk together the eggs, olive oil, milk and lemon juice.
Next you will add the dry ingredients into the bowl with the wet ingredients.
Add the flour, sugar, baking powder, baking soda, and salt. Using a rubber spatula ,stir until the batter is completely combined and smooth.
Stir in the blueberries and lemon zest.
Transfer batter into the prepared pan(s).
Baking time for the 6 inch pans is 35- 40 minutes and 50 minutes for the 10 inch pan. Make sure that the top of the cake is firm and golden brown.
Cool the cake in the pan for 15 minutes. Invert onto a wire rack and let the cake cool completely.
Optional: Lightly sift powdered sugar over the top of the cake. Add lemon slices and blueberries.
If you prefer to make this cake in the bowl of a a stand mixer, use the whisk attachment and add the ingredients in the same order, mixing them together on low speed. You could also use a hand held electric mixer.