Lemon and blueberry olive oil cake

Print Recipe

5 from 4 votes

Lemon and blueberry olive oil cake

A moist and delicious cake made with fresh lemon juice and wild blueberries.

Prep Time20

Cook Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 384kcal

Author: Billie Bitzas

Equipment

Ingredients

2 tbsp grated lemon zest, tightly packed
1½ cups granulated sugar
2¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups blueberries frozen or fresh
3 large eggs room temperature
1 cup olive oil
¾ cup lemon juice
¼ cup milk
vegetable oil / spray for greasing the pan

US Customary - Metric

Instructions

Preheat oven to 350 °F.
In a medium sized bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
2¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
In a small bowl, combine the lemon zest with the sugar and use your fingers to rub the two together. This will help release the fragrant oils from the lemon zest and will give the sugar a nice, light yellow hue.
2 tbsp grated lemon zest, tightly packed, 1½ cups granulated sugar
In the bowl of a stand mixer, beat the eggs together with the sugar and zest. Beat for 5 minutes and then slowly pour in the lemon juice, milk and the olive oil.
3 large eggs, ¾ cup lemon juice, ¼ cup milk, 1 cup olive oil
With the mixer on low, slowly add in the flour mixture, leave behind about 1/4 cup of the flour. Add the blueberries to this 1/4 cup of flour and toss to coat. Once the flour in the mixing bowl has been well incorporated with the wet ingredients, add in the flour coated blueberries. Mix only until incorporated; do not over mix because doing so might crush your blueberries. Alternatively, you can add and mix in the blueberries by hand using a rubber spatula.
2 cups blueberries
Grease a bundt pan with cooking spray or vegetable oil. Pour in the batter and then use a knife to swirl the batter a bit, in order to help distribute the blueberries evenly.
Bake on the middle rack of your oven for approximately 60 - 70 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and let cool almost completely before removing it from the bundt pan.
Enjoy!

Notes

If you are using frozen blueberries, there is no need to defrost them.

I prefer using wild blueberries which are smaller than cultivated blueberries, but either will do.

Nutrition