Lemon Blueberry Olive Oil Cake
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!
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.
Nutrition
Calories: 495kcal | Carbohydrates: 45g | Protein: 5g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.004g | Cholesterol: 86mg | Sodium: 348mg | Potassium: 89mg | Fiber: 1g | Sugar: 29g | Vitamin A: 645IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg
