Blueberry Olive Oil Cake is a super tender and moist cake perfect for the season. It has fresh blueberries and tangy lemon flavours exploding throughout. I love this cake!
After making my Blueberry Olive Oil Muffins, I knew I had to make a cake version soon.
I've recently discovered baking with olive oil and I've been loving the results!
This cake has such a light and tender crumb thanks to the olive oil. Enjoy it with your morning coffee, or as an after dinner treat. This is the perfect spring and summery cake.
Ingredients Notes
Here's a list with a few of the main ingredients we're using in this recipe. Full recipe card with more details is down below!
- Blueberries - I used fresh blueberries in this recipe.
- Cornstarch – Optional, but helps add a tender crumb to the cake. If you don't use it, replace with all-purpose flour.
- Eggs – Make sure they’re at room temperature before beginning.
- Flour – All-purpose flour is used in this recipe.
- Lemon - A must in this cake. I used 2 medium-sized lemons for the juice and zest.
- Sour cream - I used full-fat sour cream. Make sure it's at room temperature before beginning.
- Oil - I used extra virgin olive oil, you can use any kind of olive oil.
Step by step instructions
Here is how to make and bake this Olive Oil Blueberry Cake. You will need a 9×9 pan lined with parchment paper, two mixing bowls, a whisk, and a spatula.
Step 1 – Prep. 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Then grease the other two sides and then set aside.
Step 2 – Mix dry ingredients. In a large-sized bowl, add in the flour, baking soda, baking powder, cornstarch, and salt. Mix together.
Step 3 - Mix lemon zest and white sugar. In a large bowl, add the lemon zest and white sugar. Using your fingers, rub them together for 1 minute. This will release the lemon zest aromas and taste.
Step 4 - Add in olive oil. Next and into the same bowl, add the olive oil. Whisk together for about 2-3 minutes until well combined.
Step 5 - Add eggs and vanilla. Add the eggs and vanilla into the bowl and continue whisking until well combined.
Step 6 - Add in sour cream and lemon juice. Pour in the sour cream and lemon juice, and continue whisking until well incorporated.
Step 7 - Add in dry ingredients. Add the dry ingredients into the wet. Using a spatula, fold until just combined and almost no dry streaks appear.
Step 8 - Add blueberries. In a medium-sized bowl, add the washed blueberries and 1 tbsp of flour. Toss until the flour is evenly coated around the blueberries. This will help prevent the blueberries from sinking in the cake. Then add them into the batter and mix until just combined. Do not over-mix!
Step 9 - Transfer. Add the bake into the prepared pan and spread evenly. Then add a few extra blueberries and sprinkle some white sugar on top (optional, but recommended for a crisp sweet top).
Step 10 - Bake. Bake the cake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
When ready, slightly open your oven door and allow the hot air to escape from your oven. Removing your cake immediately from the oven can cause it to sink, so I like to do this for 5-10 minutes before completely removing the cake from the oven.
After 5-10 minutes, remove the cake from the oven and allow it to come to room temperature. Slice and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. This is so essential to baking and will help you achieve the best results possible. I write all my recipes in cups and grams, so you can toggle back and forth between them in the recipe card.
- Wash your blueberries. Leave them a little wet, so when you toss the flour around them it will help it stick better!
- Use extra virgin olive oil. This is the main ingredient in the recipe, so make sure it's good quality too.
FAQ
Do I have to use olive oil?
Yes! For a butter-based blueberry cake, try Melt In Your Mouth Blueberry Cake.
Do I have to add in lemon?
Yes. This cake does not have much flavour without it, so I highly recommend it.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Blueberry Olive Oil Cake
Ingredients
- 2/3 cups extra virgin olive oil
- 2 large eggs or 3 small, room temperature
- 1 cup white sugar
- 1 tbsp vanilla
- 1 1/2 tbsp lemon zest
- 2/3 cups sour cream room temperature
- 3 tbsp lemon juice
- 1/2 tsp salt
- 2 tbsp cornstarch
- 3/4 tsps baking powder
- 3/4 tsps baking soda
- 1 3/4 cups all-purpose flour plus 1 tbsp for dusting
- 1 1/4 cups fresh blueberries plus 1/4 cup on top
Instructions
- Preheat the oven to 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Then grease the other two sides and then set aside.
- In a large-sized bowl, add in the flour, baking soda, baking powder, cornstarch, and salt. Mix together.2 tbsp cornstarch, 3/4 tsps baking powder, 3/4 tsps baking soda, 1 3/4 cups all-purpose flour, 1/2 tsp salt
- In a large bowl, add the lemon zest and white sugar. Using your fingers, rub them together for 1 minute. This will release the lemon zest aromas and taste.1 1/2 tbsp lemon zest, 1 cup white sugar
- Next and into the same bowl, add the olive oil. Whisk together for about 2-3 minutes until well combined.2/3 cups extra virgin olive oil
- Add the eggs and vanilla into the bowl and continue whisking until well combined.2 large eggs, 1 tbsp vanilla
- Pour in the sour cream and lemon juice, and continue whisking until well incorporated.2/3 cups sour cream, 3 tbsp lemon juice
- Add the dry ingredients into the wet. Using a spatula, fold until just combined and almost no dry streaks appear.
- In a medium-sized bowl, add the washed blueberries and 1 tbsp of flour. Toss until the flour is evenly coated around the blueberries. This will help prevent the blueberries from sinking in the cake. Then add them into the batter and mix until just combined. Do not over-mix!1 1/4 cups fresh blueberries
- Add the bake into the prepared pan and spread evenly. Then add a few extra blueberries and sprinkle some white sugar on top (optional, but recommended for a crisp sweet top).
- Bake the cake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
- When ready, slightly open your oven door and allow the hot air to escape from your oven. Removing your cake immediately from the oven can cause it to sink, so I like to do this for 5-10 minutes before completely removing the cake from the oven.
- After 5-10 minutes, remove the cake from the oven and allow it to come to room temperature. Slice and enjoy!
Kyle says
My family loved this! It is very moist and tasty with the olive oil in it. Thank you for the great recipe!