Blueberry Olive Oil Cake
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!
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!
Notes
Blueberries: Wash your blueberries and dry them but not completely. Leave some water so the flour can stick the them better while dusting and prevent them from sinking. I prefer using smaller blueberries to prevent any sinking from happening too!
Olive oil: I used extra virgin olive oil, use a good quality one if possible as this is the main ingredient in this cake.
Cornstarch: Although it’s not necessary, it really elevates the cake and creates an unreal texture. If you don’t have cornstarch, replace it with all-purpose flour.
Lemon zest & juice: Wash your lemons in hot water. Make sure to zest the lemon before juicing it. Use the smallest section on your grater to grate the zest.