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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!

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)

Instructions

  1. 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.
  2. 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.
  3. Make Blueberry Filling: Mix blueberry preserves and lemon juice until smooth. Set aside.
  4. 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.
  5. 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.

Notes

Use cake flour only for lighter texture.

Swap almond milk for other plant-based or dairy milk.

Vegan option: replace butter with vegan butter, eggs with flax eggs, use apple cider vinegar in place of lemon juice in buttermilk.

Use gluten-free flour blend for gluten-free cake.

Try other berries or citrus zest for flavor variation.

Nutrition

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