Blueberry Lemon Olive Oil Cake

Blueberry Lemon Olive Oil Cake


  • 1 Cup fresh or frozen blueberries 
  • ¾ cup Premium Extra Virgin Olive Oil 
  • 2 Tbsp Lemon Extra Virgin Olive Oil
  • 2 Tbsp Blueberry Aged Dark Balsamic
  • 1 ¼ cups whole milk
  • 3 large eggs
  • 1 tablespoon lemon zest
  • ½ cup freshly squeezed lemon juice (1 ½ to 2 lemons) 
  • 1 ¾ cups granulated sugar 
  • 1 ½ teaspoons salt 
  • ½ teaspoon baking powder 
  • ½ teaspoon baking soda 
  • 2 cups all-purpose flour 
  • Optional confectioners' sugar, lemon slices, and blueberries for garnish


  • Preheat your oven to 350 degrees. 
  • Grease and flour your pan. If you do not have a 10-inch pan, you can use three 6-inch pans for this recipe.
  • In a large bowl, whisk together the eggs, oils, balsamic, milk and lemon juice.
  • Add the flour, sugar, baking powder, baking soda, and salt. Using a spatula stir until the batter is completely combined and smooth. 
  • Stir in the blueberries and lemon zest. 
  • Pour the batter into the prepared pan(s). 
  • Baking time for the 6-inch pans is 35- 40 minutes and 50 minutes for the 10-inch pan. Make sure that the top of the cake is firm and golden brown. 
  • Cool the cake in the pan for 15 minutes. Invert onto a wire rack and let the cake cool completely.
  • Optional: Lightly sift confectionary sugar over the top of the cake. Add lemon slices and blueberries.
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