This moist and flavorful Lemon Blueberry Olive Oil Cake is the perfect summer dessert. Made with lemon zest, olive oil, and whipped cream topping—easy, bright, and delicious!
Looking for the perfect summer dessert that’s bursting with fresh citrus flavor and rich, moist texture? This Lemon Blueberry Olive Oil Cake is a sunny slice of heaven, combining the bold brightness of lemon with the lush richness of olive oil. It’s light yet decadent, easy to make, and topped with a dreamy homemade whipped cream.
Whether you’re baking for a weekend brunch, a Fourth of July cookout, or simply treating yourself, this lemon olive oil cake delivers on flavor, texture, and presentation. Plus, olive oil not only keeps the cake moist for days but also adds a subtle depth that sets it apart from traditional butter-based cakes.
Why You’ll Love This Lemon Olive Oil Cake
- Moist & tender from extra-virgin olive oil
- Fresh citrus flavor from real lemon zest and juice
- Naturally simple ingredients—no butter needed
- Perfect for summer parties, showers, and picnics
- Topped with lightly sweetened whipped cream for a fresh finish
Lemon Blueberry Olive Oil Cake Recipe
Ingredients:
For the Cake:
- Flour – all purpose flour holds up to the weight of the olive oil
- Salt – balances the sweetness
- Baking Powder and Baking Soda – to leaven the cake
- Sugar – I used granulated sugar
- Lemon – juice and zest for extra lemony flavor
- Eggs – adds great structure to the cake
- Olive Oil – keeps the cake super moist
- Milk – I use whole milk, but can be swapped for your favorite milk
- Blueberries – fresh or frozen.
For the Whipped Cream Topping:
- Heavy Cream – light and fluffy when whipped
- Powdered Sugar – just a touch of sweetness
- Vanilla Extract – if you want to get extra fancy I love to use vanilla bean paste
How to Make Lemon Blueberry Olive Oil Cake
- Prep the Oven & Pans:
Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Infuse Sugar with Lemon:
In a large mixing bowl, add the granulated sugar and lemon zest. Use your hands to rub the zest into the sugar, releasing the lemon’s natural oils for extra flavor. - Add Olive Oil & Eggs:
Whisk the olive oil into the sugar mixture until light and creamy. Then add the eggs one at a time, whisking between each addition. Stir in the lemon juice. - Combine Wet & Dry:
Alternately add the flour mixture and the milk in three batches, starting and ending with flour. (⅓ flour, ½ milk, ⅓ flour, remaining milk, final ⅓ flour). Mix until just combined and batter is smooth. Then fold in the blueberries. - Bake:
Divide the batter evenly between the two pans. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. - Cool the Cakes:
Let the cakes cool slightly, then run a knife around the edges to loosen. Remove from pans and let cool completely on a wire rack. - Whip the Cream:
In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla until medium peaks form. - Assemble:
Once cakes are fully cooled, top with whipped cream. Optional: add fresh blueberries or extra lemon zest on top for garnish.
Serving Suggestions
Serve this cake as a single-layer beauty topped with whipped cream and fresh berries, or stack the layers for a stunning two-tier dessert centerpiece. It’s perfect with a glass of iced tea or chilled prosecco on a hot summer afternoon.
Tips for Success
- Use high-quality olive oil: Choose a fruity, not bitter, extra virgin olive oil for the best flavor.
- Don’t overmix: Stir the batter until just combined to keep the cake light and airy.
- Room temperature ingredients help create an even texture and better rise.
Variations & Add-Ins
- Glaze it: Instead of whipped cream, top with a lemon glaze (powdered sugar + lemon juice).
- Make it dairy-free: Swap milk with almond milk and use coconut whipped cream.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! Bake the cake layers up to two days in advance. Wrap tightly and refrigerate. Whip the cream topping just before serving.
How should I store leftovers?
Store the cake in an airtight container in the fridge for up to 3 days. The olive oil keeps it moist!
Can I freeze this olive oil cake?
Absolutely! Freeze the baked and cooled cake layers (without topping) for up to 2 months.
More Summer Desserts You’ll Love
Final Thoughts
This Lemon Blueberry Olive Oil Cake is a celebration of sunshine in every bite. With its bright citrus flavor, rich moist crumb, and cloud-like whipped topping, it’s a show-stopping dessert that’s surprisingly simple to make.
Lemon Blueberry Olive Oil Cake
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups granulated sugar
- 3 large eggs room temp
- 1 lemon zest and juice
- 1 cup olive oil
- 1 whole milk at room temp
- 2 cups heavy whipping cream for topping
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Prepare 2 8” cake pans.
- In a medium sized bowl combine the flour, baking powder, baking soda, and salt. Stir together and set aside.
- In a large bowl combine the sugar and lemon zest. Mix together with your hands to get the lemon oils into the sugar.
- Add the olive oil to the bowl and whisk to mix until light and creamy.
- Add the eggs, one at a time, followed by the lemon juice.
- Alternate adding the dry ingredients and milk, starting and ending with the flour mixture. Mix until just combined and batter is smooth. (Add ⅓ flour, ½ milk, ⅓ flour, ½ milk, and then ⅓ flour)
- Pour batter into your prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool slightly before running a knife around the edge of the pan and releasing the cake to cool fully.
- Whip cream with powdered sugar and vanilla extract to medium peaks and top cooled cake with whipped cream.
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