Blueberry Lemon Olive Oil Cake
This Blueberry Lemon Olive Oil Cake is soft, moist, and packed with bright lemon flavor and juicy blueberries. An easy one-bowl cake recipe perfect for spring and summer baking.
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
How To Make Blueberry Lemon Olive Oil Cake
- To begin, preheat the oven to 350. Grease a 9x9 or 8x8 square baking dish or line it with parchment paper.
- In a large mixing bowl, mix the milk, lemon juice, sugar, olive oil, vanilla, lemon, 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.
- Pour the batter into the prepared baking dish. Bake in the oven for 40 minutes or until it is completely cooked through the center.
- 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.
- Once the blueberry lemon olive oil cake is done baking, allow it to cool and serve it topped with the glaze. Enjoy!
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