Lemon blueberry olive oil cake recipe is something I stumbled into one afternoon when the girls were bouncing off the walls and I needed something warm in the oven fast. I had lemons, a handful of blueberries, and the last splash of olive oil. It came out better than I expected. Soft, not too sweet, just right. Now it’s one of those bakes we come back to whenever we want something easy that still feels like a treat.
If you love fruity desserts that skip the oven, these no bake blueberry oat bars are a must-try—perfect for summer days when baking feels like too much.
Table Of Contents
Lemon Blueberry Olive Oil Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease and line a 9-inch cake pan with parchment.
- In a large bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In another bowl, combine sugar and lemon zest. Rub together to release oils.
- Add yogurt, olive oil, eggs, vanilla, and lemon juice. Whisk until smooth.
- Gently fold wet mixture into the dry ingredients. Stir until just combined.
- Toss blueberries in 1 tsp flour, then fold into the batter.
- Pour batter into prepared pan. Smooth top with spatula.
- Bake for 38 to 42 minutes or until golden and toothpick comes out clean.
- Let cool in pan 10 minutes, then transfer to a rack to cool completely.
- Optional: Top with blueberry glaze or whipped cream.
Notes
Ingredients for the Perfect Lemon Blueberry Olive Oil Cake Recipe
This lemon blueberry olive oil cake recipe is one of those bakes that feels like it should be harder than it is. The ingredients are simple, and most of them are probably already in your kitchen. I’ve made this cake on lazy Saturdays, on school nights, and even when I had two toddlers tugging at my sleeves. It works every time.
Pantry ingredients you’ll need
This isn’t the kind of recipe that asks for fancy tools or hard-to-find items. Here’s what I use when I make this lemon blueberry olive oil cake recipe at home:
- All-purpose flour
- Almond flour (optional, but adds softness)
- Baking powder and baking soda
- Fine salt
- Fresh blueberries
- Eggs
- Sugar
- Yogurt (plain or Greek, or even a dairy-free kind)
- Extra virgin olive oil
- Lemon juice
- Lemon zest
- Vanilla extract
The lemon juice and zest bring brightness. The olive oil keeps the cake moist. The blueberries burst just enough to make every slice sweet in the best way. This cake isn’t complicated, and that’s what I love most about it.
Why these ingredients matter
Each part of this lemon blueberry olive oil cake recipe adds something special. The yogurt makes the texture soft and light. The almond flour, when I use it, gives a gentle crumb. Olive oil is the secret behind the rich, tender bite. When it bakes, the lemon and vanilla fill the kitchen, and the whole thing just feels cozy without trying too hard.
5 Easy Steps to Make This Moist and Fluffy Olive Oil Cake
I didn’t grow up baking anything like this lemon blueberry olive oil cake recipe. We didn’t use olive oil in desserts and we definitely didn’t fold blueberries into anything. But once I started making it, it quickly became one of our go-to treats. It’s easy, and it always turns out soft, lemony, and just sweet enough. The best part is that the whole thing comes together in five steps.
Step one: Get the pan and oven ready
First things first, I heat the oven to 350 and prep the pan. I pour a little olive oil in and brush it around, then I press in a strip of parchment. This cake is soft, and it sticks if you don’t take a second to prepare the pan. The extra step is worth it, especially when the lemon blueberry olive oil cake recipe turns out golden and doesn’t need prying loose with a spoon.
Step two: Mix the dry ingredients
In one bowl, I whisk together the flour, baking powder, baking soda, and a bit of salt. If I have almond flour, I use some of that too. It makes the crumb a little softer and adds a nice balance to the lemon and blueberries. This part is quick, and there’s no need to overthink it.
Step three: Stir the wet ingredients
In another bowl, I whisk the eggs with sugar until it looks smooth. Then I add the yogurt, olive oil, lemon juice, zest, and a splash of vanilla. The batter smells amazing right away. I always think the olive oil will be too strong, but it’s not. It blends into the lemon and makes the cake tender. That’s the magic behind this lemon blueberry olive oil cake recipe. It’s simple but feels like something you’d serve at brunch with a hot cup of tea.
Step four: Fold in the blueberries
After mixing the wet and dry together, I fold in the blueberries gently. Some days I coat them with a spoonful of flour to help them stay suspended in the batter. That tiny trick keeps the fruit from sinking to the bottom. It’s a habit now, and it makes each slice of this lemon blueberry olive oil cake pop with color and sweetness.
Step five: Bake and breathe
I pour the batter into the pan and slide it into the oven. The kitchen starts to smell like lemon and vanilla around the thirty-minute mark. I try to leave it alone until the top is golden and a toothpick comes out clean. Then I let it cool on the counter while little hands start asking for a slice. This lemon blueberry olive oil cake recipe never makes it to the next day in our house. It’s the kind of cake you eat standing up, one forkful at a time, before it disappears.
How to Choose the Best Olive Oil for Cake Baking
I used to think olive oil belonged only on salads or in pasta, not in a dessert. The first time I used it in this lemon blueberry olive oil cake recipe, I didn’t know what to expect. But it changed the way I bake. The cake came out soft and rich, with a slightly fruity flavor that made everything taste fresh and comforting at the same time.
Not all olive oils work the same
For baking, the kind of olive oil you use matters more than people think. I’ve tried a few, and what I’ve learned is that strong, peppery olive oil can take over the cake. That’s not what you want here. This cake is light and lemony, so the olive oil should be gentle. I usually go for a mild, fruity extra virgin olive oil. It gives this lemon blueberry olive oil cake recipe its soft crumb without overpowering the lemon or the berries.
What to look for on the label
If you’re standing in the grocery store not sure what to buy, check for these things:
- Cold-pressed or first press
- Labeled “mild” or “delicate”
- From a single origin or small batch
- Stored in a dark glass bottle
You don’t need anything expensive or imported, but skip the cheap blends if you can. A good olive oil adds something special to the cake. It makes the texture tender and helps the lemon and blueberry flavors shine without needing extra sugar.
Don’t worry about perfection
When I first started baking with olive oil, I had no idea which one to use. I just grabbed what I had. It turned out fine. This lemon blueberry olive oil cake recipe is flexible. You don’t need to be an expert or have a fancy pantry. Just choose something fresh, mild, and not too bitter. That’s all it takes.
Tips for a Gluten-Free Lemon Almond Olive Oil Cake
I started testing a gluten-free version of this lemon blueberry olive oil cake recipe because a neighbor couldn’t eat wheat, and I didn’t want her to miss out. What surprised me most was how soft and rich the gluten-free version turned out. Honestly, no one even noticed the difference.
A flour swap that works
I use a gluten-free flour blend that’s labeled one-to-one. Not all of them work well for cake, but the ones with rice flour and a little xanthan gum hold up nicely. I also add almond flour because it makes the cake tender and adds a soft, nutty base. This combination works beautifully in this lemon blueberry olive oil cake recipe, and I’ve gone back to it even when I don’t need it to be gluten-free.
Almond flour is your best friend
The almond flour brings in moisture and keeps the texture light, not dense. With olive oil and lemon zest, it creates something that tastes bright and delicate. This gluten-free lemon almond olive oil cake still has that comforting feel you get from the original lemon blueberry olive oil cake, but with an even silkier crumb.
Keep the mixing gentle
Gluten-free flour can turn gummy if you overmix it. I pour the dry ingredients into the wet slowly and stop once the batter looks smooth. The texture should stay soft, and the olive oil helps keep everything moist without falling apart.
The flavor still shines
This version of the lemon blueberry olive oil cake recipe still uses fresh lemon, olive oil, and juicy berries. You can stick with blueberries or change it up. I’ve tried it with raspberries and it works just as well. The base is flexible and forgiving, which is exactly the kind of recipe I love baking on a weekday afternoon.
Looking for another zesty option? This gluten-free lemon raspberry loaf brings the same bright flavor twist in a totally different texture.
Why Yogurt and Olive Oil Make Lemon Cake Extra Moist
The first time I made this lemon blueberry olive oil cake recipe, I used yogurt because it was the only thing in the fridge. I didn’t expect it to change the cake that much, but it did. It made the crumb soft and tender without being heavy. Now I use yogurt and olive oil together every time, and the result is always moist and full of flavor.
Yogurt gives the cake a gentle lift
Yogurt brings a subtle tang to this cake and keeps the texture balanced. It acts a bit like buttermilk, but with a smoother feel. When paired with olive oil, it helps hold in moisture so the cake stays soft even the next day. I’ve tried making this lemon blueberry olive oil cake recipe without yogurt before, and it just wasn’t the same. The cake was fine, but it didn’t have that pillowy texture that makes it feel special.
Olive oil does more than add richness
Olive oil doesn’t just make this cake tender. It gives it a deeper flavor that butter can’t match. I use a mild, fruity olive oil that works well with the lemon and blueberries. It melts into the batter and adds a bit of shine, which helps keep the cake from drying out. With the yogurt and olive oil together, every bite of this lemon blueberry olive oil cake has a smooth texture that lasts longer than most homemade cakes.
You don’t need anything fancy
I’ve made this cake with full-fat yogurt, low-fat, and even dairy-free coconut yogurt. All of them worked. The trick is to not overthink it. This lemon blueberry olive oil cake recipe isn’t about chasing perfection. It’s about using what you have and making something simple that still feels thoughtful. The yogurt and olive oil take care of the texture for you, and that’s part of why I keep coming back to this one.
Vegan Lemon Olive Oil Cake Recipe Variation
When I was testing this lemon blueberry olive oil cake recipe without eggs or dairy, I wasn’t sure it would hold together. But after a few tries, I found a version that’s completely plant-based and still soft, flavorful, and simple to make. Now I bake it for a few friends who eat vegan, and even the non-vegans ask for the recipe.
Swap the eggs, keep the texture
The easiest substitute I’ve found is unsweetened applesauce. Three tablespoons replace one egg, and it works well in this lemon blueberry olive oil cake recipe. I’ve also tried flax eggs and mashed banana. Flax gives a bit more structure. Banana changes the flavor, but it’s not bad. Applesauce keeps it neutral, which works great with the lemon and olive oil.
Pick the right yogurt alternative
Dairy-free yogurt helps with the moisture. I’ve used coconut-based yogurt most often, but almond or oat work too. You want something plain, not flavored or sweetened. It blends with the olive oil and lemon juice to make the crumb soft and light. This part really helps the vegan lemon olive oil cake feel like a real treat, not just a modified recipe.
Watch your baking time
The vegan version tends to bake just a little longer. I usually check it around the 50-minute mark. The top should be golden and spring back when touched. The inside stays tender, and the blueberries still melt into the cake just right. This plant-based version of the lemon blueberry olive oil cake recipe has saved me more than once when I needed something fast for a group with different food needs.
If you try this cake or make your own version, I’d love to see it. Share your bake or tag me on Facebook at Homemade Cooking — I always enjoy seeing what you’re making in your kitchen.
Storage Tips to Keep Your Cake Fresh and Delicious
This lemon blueberry olive oil cake recipe is one of those desserts that tastes just as good the next morning. That is, if there’s any left. Sometimes I bake it in the afternoon and by breakfast it’s half gone. Still, I’ve learned a few ways to keep it soft, moist, and full of flavor even a few days later.
Let it cool before wrapping
After I take the cake out of the oven, I let it sit on the counter until it’s completely cool. If I wrap it too early, steam collects and makes the top a little sticky. Once it cools, I wrap the whole loaf in parchment and then cover it with foil. This keeps the cake from drying out while still letting it breathe a bit. I leave it on the counter if we plan to finish it within a day.
How to store for later
If I make this lemon blueberry olive oil cake recipe ahead of time, or if we have leftovers, I keep slices in the fridge. I wrap them in parchment and place them in an airtight container. When I want a slice, I take one out and warm it slightly in the toaster oven. It smells just as good as the day I made it. The olive oil and lemon still come through, and the crumb stays soft.
Yes, you can freeze it
This cake freezes well. I slice it, wrap each piece in parchment, and freeze them flat inside a bag. When I’m short on time or want a quick treat for the girls, I grab a slice and let it thaw on the counter. It makes a great snack with tea or as a not-too-sweet dessert after dinner. That’s one of the things I love most about this lemon blueberry olive oil cake recipe. It holds up beautifully without any effort.
Creative Toppings and Serving Ideas to Try
This lemon blueberry olive oil cake recipe doesn’t really need anything extra. It comes out soft, golden, and full of flavor. Most days, we just slice it and eat it right off the board. But sometimes, especially when we’re having guests or I’m just in the mood to play a little, I add a few toppings that bring out the lemon and make the cake feel a little more special.
Lemon glaze for brightness
A quick glaze made with powdered sugar and lemon juice is my go-to. I mix it in a small bowl and drizzle it over the cooled cake with a spoon. It dries into a soft sheen and adds a light tang that makes the lemon flavor pop. The first time I served it like this, David called it bakery-level. That’s when I knew it was worth repeating. It adds just enough flair without changing what I love about this lemon blueberry olive oil cake recipe.
Something soft on top
For an afternoon treat or a weekend brunch, I’ll add a spoon of plain yogurt or whipped cream next to each slice. Yogurt brings a creamy contrast and a slight tang that pairs really well with the blueberries. Whipped cream makes it feel a little more like dessert. Either one works, depending on the moment. My girls have started asking for the whipped cream version even when we eat it for breakfast.
A handful of berries
Sometimes I scatter fresh blueberries around the plate or slice a few strawberries on the side. It’s not about making it fancy. It’s more about adding a little color and letting the fruit speak for itself. This lemon blueberry olive oil cake recipe is soft and full of flavor as it is. These simple toppings just highlight what’s already there. It’s the kind of cake that works however you serve it, whether it’s plated with care or eaten straight from the counter.
Weekend mornings are sweeter with these baked berry pancakes, especially if you already have fresh blueberries on hand.
Frequently Asked Questions
What does olive oil do in a cake
Olive oil adds richness and helps the cake stay soft for days. In my lemon blueberry olive oil cake recipe, it gives the crumb a beautiful texture that holds moisture without feeling heavy. It’s one of the reasons this cake is so reliable.
Do lemon and blueberry work well together in a dessert
Yes, they’re a perfect pair. The lemon gives a fresh and slightly tangy flavor that balances the sweetness of the blueberries. In this lemon blueberry olive oil cake recipe, they shine together in every slice.
Is olive oil cake better than one made with butter
It depends on what you’re going for. Butter gives a richer taste, but olive oil brings a lighter feel and keeps the cake moist longer. I prefer olive oil in this lemon blueberry olive oil cake recipe because it supports the fruit flavors without overpowering them.
Can I use regular oil instead of olive oil in this cake
You could, but I wouldn’t recommend it. Regular vegetable oil lacks flavor. The olive oil in this lemon blueberry olive oil cake recipe adds a soft, earthy note that lifts the whole thing. It makes the cake more memorable.
Craving something more indulgent? Try these white chocolate strawberry muffins that balance sweetness with just the right amount of tart.
Conclusion
This lemon blueberry olive oil cake recipe has become one of those sweet spots in my kitchen routine. It’s the kind of dessert I can throw together without fuss, even with Lily tugging on my apron and Sophie insisting on licking the spoon.
The lemon lifts it, the blueberries soften into tiny bursts of flavor, and the olive oil makes every bite feel like it was made with care. David usually cuts a slice before it even cools, and I take that as the highest compliment.
Whether it’s a lazy Sunday or a last-minute dessert for guests, this recipe never lets me down. It’s simple, cozy, and just the kind of thing that reminds me why I love feeding the people I love.
Need a visual step-by-step or want to save this lemon blueberry olive oil cake recipe for later? You can find it on my Pinterest board, along with other easy favorites my family loves.
