Name: Lemon Blueberry Olive Oil Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ cups fresh blueberries, organic; 1 tablespoon extra virgin olive oil; 1–2 tablespoons pure maple syrup; 1 teaspoon Dessert Lover Blend*; 2 cups organic all-purpose flour; 2 cups organic cake flour (or all-purpose flour); 2 ½ teaspoons baking powder; 1 ½ cups organic cane sugar; 2 teaspoons lemon zest; 1 teaspoon sea salt; ½ cup unsalted butter, softened; 4 large organic eggs, room temperature; ½ cup extra virgin olive oil; Juice of ½ lemon; 1 cup dairy-free buttermilk** (+ ¼ cup if needed); 1 ½ cups roasted blueberries, cooled; ½ cup blueberry preserves or jam, organic; 1 teaspoon freshly squeezed lemon juice; 5 cups organic powdered sugar, sifted; 1 cup unsalted butter, softened; 1 tablespoon lemon juice; 4–5 tablespoons almond milk (or preferred milk)

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Why You’ll Love This Recipe

The combination of roasted blueberries and fresh lemon zest makes this cake uniquely flavorful. It’s simple to prepare, with layers of vibrant tastes and moist crumb. Using olive oil instead of butter adds richness and keeps it tender. Whether for a casual family dessert or special occasion, it’s always a hit.

Ingredients

Roasted Blueberries:

1 ½ cups fresh blueberries, organic
1 tablespoon extra virgin olive oil
1–2 tablespoons pure maple syrup
1 teaspoon Dessert Lover Blend*

Cake:

2 cups organic all-purpose flour
2 cups organic cake flour (or all-purpose flour)
2 ½ teaspoons baking powder
1 ½ cups organic cane sugar
2 teaspoons lemon zest
1 teaspoon sea salt
½ cup unsalted butter, softened
4 large organic eggs, room temperature
½ cup extra virgin olive oil
Juice of ½ lemon
1 cup dairy-free buttermilk** (+ ¼ cup if needed)
1 ½ cups roasted blueberries, cooled

Filling:

½ cup blueberry preserves or jam, organic
1 teaspoon freshly squeezed lemon juice

Lemon Buttercream:

5 cups organic powdered sugar, sifted
1 cup unsalted butter, softened
1 tablespoon lemon juice
4–5 tablespoons almond milk (or preferred milk)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

To Roast the Blueberries:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread blueberries on the sheet, drizzle with olive oil and maple syrup, then sprinkle Dessert Lover Blend evenly.
Roast for 10–15 minutes until blueberries are wilted and juices bubble. Let cool completely.

To Make the Cake:

Preheat oven to 375°F (190°C). Grease and line two 8 or 9-inch cake pans (or three 6-inch pans for thinner layers).
Mix milk and lemon juice, set aside for 5–10 minutes to create dairy-free buttermilk.
Whisk flours, baking powder, lemon zest, and salt together in a bowl.
Beat butter and sugar until fluffy (2–3 minutes). Add eggs one at a time, then lemon juice and olive oil, mixing well.
Gradually add dry ingredients and buttermilk, mixing until smooth. Batter should be thick but flow slowly off the whisk.
Fold in cooled roasted blueberries gently, avoiding too much juice.
Divide batter evenly into pans and bake 30–35 minutes or until a toothpick comes out clean.
Let cakes cool 10 minutes in pans, then transfer to racks to cool completely (at least 1–2 hours).

To Make the Blueberry Filling:

Mix blueberry preserves and lemon juice in a bowl until smooth. Set aside.

To Make the Lemon Buttercream:

Beat butter until smooth and pale. Gradually add powdered sugar, lemon juice, and milk.
Continue mixing until light and fluffy. Adjust milk or sugar for desired consistency.

Assembly:

Place first cake layer on stand; spread buttercream and spoon some blueberry filling evenly on top.
Add second layer; spread buttercream on top and sides. For three layers, repeat.
Decorate with piped buttercream and additional blueberry preserves if desired. Chill 5 minutes to set frosting.
Serve at room temperature and enjoy!

Servings and Timing

Yields 8 servings. Prep time: 10 minutes. Cook time: 50 minutes. Total time: 1 hour.

Variations

Use cake flour only for a lighter texture.
Swap almond milk for other plant-based or dairy milk.
For a vegan version, replace butter with vegan butter, eggs with flax eggs, and use apple cider vinegar in place of lemon juice in buttermilk.
Use gluten-free flour blend for a gluten-free cake.
Try adding other berries or citrus zest for different flavor profiles.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4–5 days. Freeze tightly wrapped for up to 3 months; thaw at room temperature before serving.

FAQs

What is Dessert Lover Blend?

A mix of cinnamon, nutmeg, and allspice; you can make your own with 1 tbsp cinnamon, 1 tsp nutmeg, and ½ tsp allspice.

Can I use frozen blueberries?

Yes, toss frozen blueberries in a tablespoon of flour before adding to batter to reduce moisture.

How do I make dairy-free buttermilk?

Combine 1 cup almond milk with 1 tablespoon lemon juice and let sit for 10 minutes until thickened.

Can I make cupcakes instead?

Yes, bake for 18–20 minutes in cupcake liners instead of cake pans.

How to get the cake moist?

Use olive oil and don’t overmix the batter to keep it tender and moist.

Can I use regular milk instead of almond milk?

Yes, regular milk or heavy cream works perfectly.

Can I make this cake vegan?

Yes, substitute butter and eggs with vegan alternatives and use apple cider vinegar with plant milk for buttermilk.

How to store leftover cake?

Keep refrigerated in an airtight container for up to 5 days.

Can I decorate with fresh flowers?

Yes, fresh florals add a beautiful springtime touch.

What kind of frosting pairs best?

Lemon buttercream enhances the citrus flavors perfectly.

Conclusion

This Lemon Blueberry Olive Oil Cake is a vibrant and moist dessert combining the best of fresh fruit, citrus zest, and the richness of olive oil. Whether for celebrations or everyday indulgence, it offers a delicious balance of flavors and textures with flexible options for dietary needs. Give this recipe a try and enjoy a slice of sunny sweetness any time of year!

Lemon Blueberry Olive Oil Cake

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This Lemon Blueberry Olive Oil Cake is a moist, dense, yet fluffy treat bursting with zesty lemon and sweet blueberries. The rich olive oil enhances the texture and flavor, creating a perfectly balanced tart-sweet cake everyone will love. Plus, it offers a vegan option!

Author: Amy
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Roast the Blueberries: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread blueberries on the sheet, drizzle with olive oil and maple syrup, sprinkle Dessert Lover Blend evenly. Roast for 10–15 minutes until wilted and juices bubble. Cool completely.
Make the Cake: Preheat oven to 375°F (190°C). Grease and line two 8 or 9-inch cake pans (or three 6-inch pans). Mix milk and lemon juice; let sit 5–10 minutes to create dairy-free buttermilk. Whisk flours, baking powder, lemon zest, and salt. Beat butter and sugar until fluffy. Add eggs one at a time, then lemon juice and olive oil, mixing well. Gradually add dry ingredients and buttermilk until smooth. Fold in cooled roasted blueberries gently. Divide batter into pans. Bake 30–35 minutes or until toothpick comes out clean. Cool in pans 10 minutes, then transfer to racks to cool completely.
Make Blueberry Filling: Mix blueberry preserves and lemon juice until smooth. Set aside.
Make Lemon Buttercream: Beat butter until smooth and pale. Gradually add powdered sugar, lemon juice, and milk. Mix until light and fluffy. Adjust consistency as needed.
Assemble: Place first cake layer on stand; spread buttercream and blueberry filling evenly. Add second layer; frost top and sides. For three layers, repeat. Decorate as desired. Chill 5 minutes to set frosting. Serve at room temperature.