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Blueberry Olive Oil Cake


  • 1 1/2 cup all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 3 large eggs

  • 1 cup granulated sugar

  • 1/2 cup olive oil

  • 1 lemon, zested

  • 1 tsp vanilla extract

  • 1/2 cup milk

  • 1 cup blueberries


  • Preheat oven to 350°F.

  • Grease and flour the bottom and sides of a 9-inch spring form pan, shake out excess flour.

  • In a medium sized bowl sift together all-purpose flour, baking powder and salt.

  • In a large mixing bowl, whisk eggs and sugar until frothy and pale, about 2-3 minutes.

  • Whisk in olive oil. Stir in freshly grated lemon zest and vanilla extract.

  • Stir in half of the flour mixture and milk. Stir in the remaining flour mixture and mix until smooth.

  • Toss blueberries with a spoonful of flour in order to prevent them from sinking to the bottom of the cake, and gently stir into the batter. Pour the mixture into the prepared pan.

  • Bake for 35-40 minutes until golden and a toothpick inserted in the center comes out clean.

  • Transfer onto a wire rack and after about 10 minutes gently remove the side of the pan. Let cool completely.

  • Dust lightly with powdered sugar before serving.

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