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Lemon Blueberry Olive Oil Cake

Lemon Blueberry Olive Oil Cake

This moist olive oil cake bursts with roasted blueberries and fresh lemon flavor, finished with a creamy tangy lemon buttercream for a delightful bakery-style dessert.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course cake, Dessert
Cuisine American
Servings 12 people
Calories 360 kcal

Equipment

  • 1 oven for roasting blueberries and baking the cake
  • 2 cake pan greased
  • 2 mixing bowl for dry and wet ingredients
  • 1 electric mixer to beat butter and sugar, and make buttercream

Ingredients
  

  • 1½ cups fresh blueberries
  • 1 tablespoon olive oil
  • 1 –2 tablespoons maple syrup
  • 1 teaspoon dessert spice blend or cinnamon and vanilla
  • 2 cups all-purpose flour
  • 2 cups cake flour or all-purpose flour
  • 2½ teaspoons baking powder
  • 1½ cups sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon sea salt
  • ½ cup unsalted butter softened
  • 4 eggs room temperature
  • ½ cup olive oil
  • Juice of ½ lemon
  • 1 cup buttermilk or milk with 1 tablespoon lemon juice
  • 1½ cups roasted blueberries cooled
  • ½ cup blueberry jam
  • 1 teaspoon lemon juice
  • 5 cups powdered sugar sifted
  • 1 cup unsalted butter softened
  • 1 tablespoon lemon juice
  • 4 –5 tablespoons milk or cream

Instructions
 

  • Preheat oven to 375°F (190°C). Toss blueberries with olive oil, maple syrup, and spices, then roast for 15 minutes until soft and slightly jammy. Let cool completely.
  • Preheat oven to 350°F (175°C). Grease two cake pans.
  • In a bowl, whisk together all-purpose flour, cake flour, baking powder, and salt.
  • In a separate large bowl, beat the softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
  • Mix in lemon zest, olive oil, and lemon juice to the butter mixture.
  • Add the dry ingredients alternately with the buttermilk, mixing gently until combined.
  • Fold in the cooled roasted blueberries carefully.
  • Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes until a toothpick inserted comes out clean.
  • Allow the cakes to cool completely before assembling.
  • Mix blueberry jam with lemon juice to create the filling.
  • To prepare the lemon buttercream, beat butter until creamy, gradually add powdered sugar, then mix in lemon juice and milk until smooth and fluffy.
  • Assemble the cake by placing one cake layer on a plate, spreading the blueberry filling on top, then adding the second layer.
  • Frost the entire cake with the lemon buttercream.
  • Slice and serve the moist, citrusy cake filled with roasted blueberries.

Notes

  • Roasting blueberries intensifies their flavor for the cake.
  • Use room temperature ingredients for smoother batter.
  • Add extra lemon zest for a stronger citrus flavor if desired.
  • Store leftovers covered at room temperature for up to 3 days.