Blueberry Lemon Olive Oil Cake

This Blueberry Lemon Olive Oil Cake is soft, moist, bright, and bursting with fresh lemon flavor and juicy blueberries in every bite. Made with olive oil for an incredibly tender texture, this easy snack cake comes together with simple pantry ingredients and is topped with a sweet cream cheese glaze for the perfect finish.

Whether you’re baking for spring, summer brunches, Easter, Mother’s Day, or just craving a cozy homemade dessert, this blueberry lemon cake is simple, beautiful, and absolutely delicious.

Why You’ll Love This Recipe

• Soft and moist texture from olive oil
• Bright lemon flavor paired with sweet blueberries
• Easy one-bowl cake recipe
• Can be made dairy-free and gluten-free
• Perfect for brunch, dessert, or afternoon coffee

Equipment

• Large mixing bowl
• Small mixing bowl
• Whisk or spoon
• 8x8 or 9x9 baking dish
• Parchment paper
• Measuring cups and spoons

Ingredients

Blueberry Lemon Olive Oil Cake

• 1 cup milk regular or plant-based
• ½ cup lemon juice
• 1 cup cane sugar
• ½ cup olive oil
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• a pinch of salt
• 2 ¼ cup regular or gluten-free all purpose flour
• 1 cup frozen blueberries

Blueberry Lemon Olive Oil Cake Glaze

• 2 tablespoon soft butter regular or plant-based
• 2 tablespoon cream cheese regular or plant-based
• ¾ cup powdered sugar

Instructions

1. To begin, preheat the oven to 350°F. Grease a 9x9 or 8x8 square baking dish or line it with parchment paper.
2. In a large mixing bowl, mix the milk, lemon juice, sugar, olive oil, vanilla, lemon extract, baking powder, baking soda, and salt together. Add the flour and mix until a smooth batter is formed. Add the blueberries and fold them in.
3. Pour the batter into the prepared baking dish. Bake in the oven for 40 minutes or until it is completely cooked through the center.
4. While the blueberry lemon olive oil cake is baking, use a whisk or fork to prepare the glaze. Simply mix the butter, cream cheese, and powdered sugar together in a small bowl.
5. Once the blueberry lemon olive oil cake is done baking, allow it to cool and serve it topped with the glaze. Enjoy!

Tips For The Best Blueberry Lemon Olive Oil Cake

• Frozen blueberries help prevent excess moisture in the batter.
• Line the baking dish with parchment paper for easy removal.
• Let the cake cool before glazing so the topping stays creamy.
• Use a good quality olive oil for the best flavor and texture.

Frequently Asked Questions