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Blueberry Olive Oil Snack Cake Recipe

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A soft and tender blueberry olive oil snack cake with bright lemon zest and juicy bursts of berries. This lightly sweet cake is moist, fresh, and perfect for any time of day.

Ingredients

1 ½ cups (190g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

3 large eggs, room temperature

¾ cup (150g) granulated sugar

½ cup (120ml) extra virgin olive oil

½ cup (120ml) milk (whole milk preferred)

1 teaspoon vanilla extract

Zest of 1 lemon

1 ½ cups fresh blueberries (or frozen, not thawed)

1 tablespoon flour (for tossing blueberries)

Powdered sugar, for dusting

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and line a baking pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat eggs and sugar until pale and slightly thick.
  4. Slowly drizzle in olive oil while whisking until smooth.
  5. Mix in milk, vanilla extract, and lemon zest until well combined.
  6. Gently fold the dry ingredients into the wet mixture until just combined.
  7. Toss blueberries with 1 tablespoon flour, then fold most into the batter, reserving some for the top.
  8. Pour batter into the prepared pan, smooth the top, and scatter remaining blueberries over the surface.
  9. Bake for 35–45 minutes, until golden and a toothpick inserted in the center comes out clean.
  10. Allow to cool, then dust with powdered sugar before slicing and serving.

Notes

Use frozen blueberries without thawing to prevent excess moisture.

Tossing berries in flour helps keep them from sinking.

Olive oil keeps the cake moist and tender for days.

Substitute milk with a plant-based option for dairy-free version.

Try raspberries or mixed berries for variation.

Add sliced almonds or crumb topping for extra texture.

Store covered at room temperature for 2 days or refrigerate longer.

Nutrition

Find it online: https://chocolatecoveredamy.com/blueberry-olive-oil-snack-cake-recipe/