Get ready to experience a dessert that's about to revolutionize your baking game! This Lemon Blueberry Olive Oil Cake is not just a recipe; it's a culinary adventure that combines the bright, zesty notes of lemon, the burst of juicy blueberries, and the rich, smooth texture of olive oil into one irresistible masterpiece. Imagine a cake so moist, so flavorful, and so elegant that it transforms an ordinary day into a gourmet celebration – and the best part? It's easier to make than you might think!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 1 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries
- 1 can coconut cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, combine olive oil and sugar. Whisk until well blended and slightly lighter in color.
- Add eggs one at a time, whisking thoroughly after each addition to ensure smooth incorporation.
- Stir in lemon juice and lemon zest, mixing until fully combined.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Gently fold in blueberries, being careful not to crush them.
- Pour the batter into the prepared cake pan, spreading evenly with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the coconut whipped cream, refrigerate the coconut cream can overnight. Scoop the solid cream from the top, discarding the liquid.
- Whip the coconut cream with powdered sugar and vanilla extract until light and fluffy.
- Serve cake slices with a dollop of coconut whipped cream and optional fresh blueberries as garnish.
Tips
- Choose high-quality olive oil for the best flavor – extra virgin works wonderfully.
- Ensure your blueberries are fresh and pat them dry to prevent sinking in the batter.
- When folding blueberries, use a gentle hand to avoid breaking the berries and turning your batter purple.
- For the coconut whipped cream, chill the can overnight for the best separation of cream.
- Don't overmix the batter – this can lead to a tough, dense cake.
- Use room temperature eggs for better incorporation and a smoother batter.
- Check the cake's doneness with a toothpick – it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before adding the whipped cream to prevent melting.
- For an extra touch, garnish with fresh lemon zest or a sprinkle of powdered sugar.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 75mg
