Oohh la la. This light and luscious olive oil cake has a hint of lemon and a mouthful of delicious berries with every bite! They’re basically a fancy version of a blueberry muffin… but better! I love it because it’s perfectly moist with a tender crust. It also has me quickly reaching out for seconds.
Bring these easy olive oil cake bars to your next picnic, potluck, or enjoy them at home for a scrumptious snack!
LEMON BLUEBERRY OLIVE OIL CAKE RECIPE
- Prep Time: 10 MINUTES
- Cook Time: 55 MINUTES
- Total Time: 1 HOUR 5 MINUTES
INGREDIENTS
- 1 cup sugar
- 2 large eggs
- pinch of lemon zest
- 3/4 cup extra virgin olive oil
- 2 tsp vanilla extract
- 1 cup + 2 Tablespoons all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 1/2 cups fresh organic blueberries
INSTRUCTIONS
- Preheat the oven to 350°F
- Line an 8 or 9 inch round with parchment paper. Set aside.
- In a large bowl beat the sugar, lemon zest, and eggs together for 1 min.
- Slowly add olive oil to emulsify. Add in the vanilla extract and mix well.
- Add the dry ingredients (all purpose flour, almond flour, baking powder, and salt) and stir until just combined. Do not over mix.
- Fold in the blueberries gently.
- Pour the batter into your prepared pan and bake for 45 -55 minutes or until the cake is a lightly golden brown.
- Dust with powdered sugar and enjoy!
I’ve saved this page so I can always have this recipe (I guess I could just print it…)! Thank you for sharing something so delicious!
Thanks so much for stopping by and for saving the recipe, Maggie!! You just MADE MY DAY. Enjoy these treats with your hubs!!