Lemon Blueberry Olive Oil Cake

4.75 from 20 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Keyword: baked, baking, blueberries, cake, cakes, dessert, easy, oatmeal, vegan

Servings: servings

Calories: 989kcal

Author: Shanika

Ingredients

CAKE:

2 cups organic all-purpose flour
2 cups organic cake flour (See Notes)
2 ½ tsps baking powder
1 ½ cups organic cane sugar
1 tablespoon lemon zest
½ teaspoon sea salt
¾ cup unsalted butter, softened at room temp.
4 large organic eggs, room temp.
2 Tbsps freshly-squeezed lemon juice
½ cup Extra virgin olive oil
1 ½ cups "Buttermilk" (I use Almond milk + 1 teaspoon lemon juice)
2 cups fresh blueberries (If using frozen blueberries, See Notes!)

FILLING:

½ cup blueberry preserves or jam
1 teaspoon freshly-squeezed lemon juice

VANILLA BUTTERCREAM:

5 cups organic powdered sugar, sifted
1 cup unsalted butter, softened at room temp.
1 teaspoon vanilla extract
1-2 Tbsps Almond milk

TOPPING:

2 Tbsps blueberry preserves or jam

US Customary - Metric

Instructions

MAKE THE CAKE:

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 9-inch or 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
In a bowl, whisk together the milk and lemon juice and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
In a large bowl, whisk together the flours, baking powder, lemon zest, and salt until combined.
In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
Add the eggs (one at a time) followed by the freshly-squeezed lemon juice and olive oil, mixing until combined. On low-speed, add in the dry ingredients followed by the buttermilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted. Fold in the blueberries.
Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

MAKE THE BLUEBERRY FILLING:

In a bowl, add the blueberry preserves/jam and lemon juice, mixing until combined and easily mixable. Set aside.

MAKE THE BUTTERCREAM FROSTING:

Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

Place the first cake layer on your cake stand and evenly cover the top with buttercream and a few spoonfuls of blueberry filling. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Feel free to add a spoonful of blueberry preserves/jam to the tops and side of cake and using a spatula, glide it across the cake for a nice "infuse" in buttercream. Chill for 5 minutes to ensure that buttercream sets. NOTE: For a fancy moment or occasion, add florals atop cake for a Spring vibe!
When ready to serve, remove from the refrigerator. Slice and enjoy!
Bon Appetit!

Notes

STORAGE: 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.
FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.
BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1Tbsp of flour or arrowroot starch before adding them to batter. This reduces any excess water from the blueberries and allows cake to bake thoroughly.
LEMON BLUEBERRY CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
DAIRY BUTTERMILK: Add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens.
VEGAN OPTION: 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.
GLUTEN-FREE OPTION: 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 these donuts just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.

Nutrition