Blueberry Olive Oil Cake is a tender, moist cake that celebrates fresh blueberries and bright lemon flavor. Olive oil keeps the crumb light and soft, while lemon zest and juice add a refreshing tang. It’s perfect for breakfast, afternoon coffee, or as a light dessert.
After making blueberry olive oil muffins, I wanted a cake version. Baking with olive oil produces such a tender texture — I’ve been enjoying it a lot lately. This cake is an easy, seasonal treat that showcases fresh fruit and citrus.
Ingredients Notes
Below are notes on the main ingredients used in this recipe. Exact measurements and the full recipe card are included later in the page.
- Blueberries – Fresh berries work best for texture and flavor.
- Cornstarch – Optional, but it helps create a tender, delicate crumb. If you don’t have cornstarch, increase the all-purpose flour slightly.
- Eggs – Use room-temperature eggs for better emulsification and consistency.
- Flour – Use all-purpose flour.
- Lemon – Both zest and juice are important to balance sweetness and bring brightness to the cake. I use two medium lemons for zest and juice.
- Sour cream – Full-fat sour cream adds moisture and richness. Bring to room temperature before mixing.
- Olive oil – Extra virgin olive oil gives a lovely flavor and keeps the crumb tender. Use a good-quality oil you enjoy.
Step by step instructions
Equipment you’ll need: a 9×9 pan lined with parchment, two mixing bowls, a whisk, and a spatula.
Step 1 – Prep. Preheat the oven to 350°F (180°C). Line the bottom and two sides of a 9×9 pan with parchment for easy removal, and grease the remaining sides.
Step 2 – Mix dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, cornstarch (if using), and salt until evenly combined.
Step 3 – Muddle lemon zest and sugar. In a separate large bowl, rub the lemon zest into the white sugar with your fingers for about a minute. This releases the oils and deepens the lemon flavor.
Step 4 – Add olive oil. Pour the olive oil into the lemon-sugar mixture and whisk for 2–3 minutes until integrated.
Step 5 – Add eggs and vanilla. Add the eggs and vanilla to the oil mixture and whisk until smooth and cohesive.
Step 6 – Add sour cream and lemon juice. Stir in the sour cream and lemon juice until blended.
Step 7 – Combine wet and dry. Add the dry ingredients to the wet mixture and fold gently with a spatula until nearly combined, taking care not to overmix.
Step 8 – Add blueberries. Toss the washed blueberries with 1 tablespoon of flour to help prevent sinking, then fold them into the batter gently until evenly distributed. Don’t overmix.
Step 9 – Transfer to pan. Spoon the batter into the prepared pan and spread it evenly. Add a few extra blueberries on top and, if desired, sprinkle a little white sugar for a crisp, sweet topping.
Step 10 – Bake. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. When the cake is done, prop the oven door open slightly for 5–10 minutes to let hot air escape slowly; removing the cake immediately can make it sink. After that resting period, remove the pan and cool to room temperature before slicing.
Expert Baking Tips
Simple tips to improve results
- Use a gram scale. Weighing ingredients is the most reliable way to reproduce consistent baking results.
- Leave blueberries slightly damp. A little surface moisture helps the flour adhere when dusting, which reduces sinking.
- Choose good-quality extra virgin olive oil. Since olive oil is a main component, a pleasant oil will enhance the final flavor.
FAQ
Do I have to use olive oil?
Olive oil is the defining ingredient here; it creates the tender crumb and characteristic flavor. If you prefer a butter-based cake, use a blueberry cake recipe designed for butter.
Do I have to add lemon?
Yes — the lemon zest and juice brighten the cake and balance the sweetness. The cake loses much of its character without citrus.
PS: If you try this recipe, please consider leaving a review — it helps others find it and helps me improve recipes.
Blueberry Olive Oil Cake
Ingredients
- 2/3 cup 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 cup sour cream, room temperature
- 3 tbsp lemon juice
- 1/2 tsp salt
- 2 tbsp cornstarch (optional)
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 3/4 cups all-purpose flour (plus 1 tbsp for dusting blueberries)
- 1 1/4 cups fresh blueberries (plus 1/4 cup for the top)
Instructions
- Preheat oven to 350°F (180°C). Line a 9×9 pan with parchment on the bottom and two sides; grease the remaining sides.
- Whisk together flour, cornstarch (if using), baking powder, baking soda, and salt.
- Rub lemon zest into the sugar to release the oils, about 1 minute.
- Add olive oil to the lemon-sugar mixture and whisk 2–3 minutes until combined.
- Whisk in eggs and vanilla until smooth.
- Stir in sour cream and lemon juice until incorporated.
- Fold the dry ingredients into the wet mixture until almost no dry streaks remain.
- Toss blueberries with 1 tablespoon flour, then fold into the batter carefully. Do not overmix.
- Spread the batter in the prepared pan, top with extra blueberries and a light sprinkle of sugar if desired.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Prop the oven door open slightly for 5–10 minutes before removing the cake to reduce the chance it will sink.
- Cool to room temperature, slice, and enjoy.
Notes
Blueberries: Wash and leave slightly damp so the flour adheres during dusting. Smaller berries are less likely to sink.
Olive oil: Use a good-quality extra virgin olive oil for best flavor.
Cornstarch: Optional but improves texture; replace with extra flour if omitted.
Lemon: Zest before juicing and use a fine grater for the zest.