This Lemon Blueberry Olive Oil Cake is dense, moist, and fluffy. It’s also well balanced between tart and sweet flavors as zesty lemon and olive oil is paired with sweet hints of blueberries. A definite crowd-pleasing treat for the entire family on any occasion. Vegan option available.
Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love and receive commission from.
There's not much to say about this Lemon Blueberry Olive Oil Cake, honestly. It's absolutely incredible, moist, fluffy, soft, and so pillowy. Just all the things. Growing up, I used to love anything with lemons or blueberries, so this cake fits the bill! More importantly, I love anything blueberry and lemon----they're just magic together. And if you're into this combo as well, then you're sure to love this layered cake. It's the ultimate dessert for any occasion, especially if you're looking to bake something delicious for a birthday, graduation, or any other celebration. Plus, you'll want to try this Skillet Blueberry Cobbler with Cinnamon Biscuits!
Let's talk about the olive oil in this cake however. If you haven't tried my Olive Oil Cake or Grapefruit Olive Oil Cake with Raspberry Compote then you're truly missing out. I understand the craze over adding olive oil to your cake because it really does add great moisture and fat to the batter which creates a nice fluffy cake. It's that simple. However, if you're into more classic cakes, then this Perfect One-Bowl Lemon Birthday Sheet Cake, Lemon Strawberry Layer Cake, and Southern Salted Caramel Cake is just the thing that you need!
Overall, this cake is just the right amount of sweetness, fluffiness, softness and includes a beautiful marriage of lemon + blueberry flavors, and is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me!
The best part of an olive oil cake is that it doesn't use any butter and only uses olive oil, hence it's name. Basically, olive oil cake is a signature dessert in places like Italy and is often citrus-based like lemon, but can be made into almost any flavor like chocolate, etc.
However, with this Lemon Blueberry Olive Oil Cake recipe I chose to use both butter + olive oil for that extra fat and nice rich texture, However, you can feel free to only use olive oil as traditionally done.
This is often the biggest question asked when it comes to olive oil cake, specifically form those who may have not tried it before. Generally, people enjoy the fruity flavor that olive oil cake usually offers, while others might love the fact that unlike regular cake, olive oil cake bakes up to be loftier and stays moist longer. The reasons vary, but for good reason!
This cake as I’ve mentioned before is super easy to whip together and doesn’t require anything special when it comes to ingredients. All you need to whip up this simple Lemon Blueberry Olive Oil Cake batter is:
When it comes to the main ingredient of this entire recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
If you're in a pinch and you don't have any cake flour on hand and you only have all-purpose flour---no worries! You can still achieve that extra fluffiness that cake flour would by simply adding 1 teaspoon of arrowroot or starch to your flour before whisking.
Like with many other cakes, when making this olive oil cake, the following tips will ensure that you have the best results possible:
Use cake flour when you can. When it comes to the main ingredient of this entire lemon blueberry olive oil cake recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one. However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
Always use room temperature eggs. This helps to ensure that the eggs mix in with the other ingredients better since the egg yolks will be more softened at room temp.
Always use high-quality ingredients. This is true for any cake, including this one. Having quality olive oil, vanilla extract, flour, eggs, etc. makes the difference!
Use oil to grease your pan. Usually, butter is the staple for greasing any cake pan, however, for this recipe, it's best to use oil to ensure that it doesn't stick.
Mix just until combined but well. While over-mixing your cake batter is definitely a thing, ensuring that the batter is in fact smooth and lump-free is important.
I like using frozen blueberries for baking projects like this cake. The flavor is more concentrated, plus they’re more affordable.
However, note that if you’re using frozen blueberries, lightly toss them in 1 tablespoon of flour or arrowroot starch before adding them to the batter. This helps absorb excess water and prevents the berries from sinking to the bottom of the cake batter.
Add extra, bold blueberry flavor to your cake is by roasting your blueberries instead:
See my Vegan Roasted Blueberry Muffins for the actual measurements for roasting your blueberries.
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Add the blueberries unto the baking sheet (in a single layer) and drizzle with olive oil and sprinkle with brown sugar and lemon zest. Bake for 10-15 minutes or until blueberries are wilted, and the juices are bubbling. Remove from oven and let it cool completely.
Before you frost your cake, you’ll need to trim it. Use a long serrated knife (or cake slicer) to slice the thin crust layer off the top of each cake to make a flat surface.
Next, place the first cake layer on a cake stand and evenly cover the top with buttercream. Now, place the with second layer on top and evenly cover the top with buttercream. You can add more layers if you like too!
Once your cake is fully stacked, spread the remaining vanilla buttercream over the cake and down the sides.
Tip: Make things a bit easier by spreading a very thin layer of buttercream over the cake and chilling it for 30 minutes before adding the remaining buttercream.
Once fully frosted, garnish your masterpiece with bits of cake crumble from any discarded cake, flowers, blueberries, etc. as desired. Slice and enjoy!
Sure! To turn this cake recipe into individual cupcakes, simply divide the batter between about 30 cupcake wells. Bake for 18 to 20 minutes, until the centers are set.
Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
Absolutely! If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option.
It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
Of course! To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Ensure that all ingredients are vegan-friendly, including blueberry preserves/jam.
This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 10-15 minutes before removing it and slicing. Secondly, the issue could be that the pan wasn't greased well with the right base. I like to grease this cake with olive oil or some kind of neutral oil + add cake pan parchment paper to the bottom for the easiest removal.
When it comes to using olive oil, it's always important to use a high-quality oil which gives you the most robust flavor. I love using EVOO (aka Extra virgin olive oil) for the best chemical stability when it comes to baking or cooking, however, you can also use regular olive oil. In addition, artisan-style oil can add even more flavor. Personally, I enjoy using Brightland's oils which come in various flavor profiles like basil, chili oil, etc. which adds so much flavor.
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The frosting/buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
If you tried this Lemon Blueberry Olive Oil Cake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.