Description
This Lemon Blueberry Olive Oil Cake is everything a good loaf cake should be—moist, tender, and bursting with citrusy flavor and juicy berries. The olive oil adds richness and a delicate floral note, making each slice feel extra special. It’s easy enough for a weekday bake but beautiful enough to serve at brunch, tea, or your next gathering.
Ingredients
1½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
⅔ cup olive oil
¾ cup sugar
2 large eggs
½ cup plain Greek yogurt
2 tbsp lemon zest (about 2 lemons)
¼ cup lemon juice
1 tsp vanilla extract
1 cup fresh or frozen blueberries (tossed in 1 tsp flour)
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat olive oil, sugar, eggs, yogurt, lemon zest, lemon juice, and vanilla until smooth.
Stir wet and dry ingredients together until just combined. Gently fold in blueberries.
Pour into loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.
Optional: dust with powdered sugar or drizzle with lemon glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast