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Lemon Blueberry Olive Oil Cake


My old recipe for an olive oil (instead of butter) cake was a gluten free one, but was always a little flat, and gummy. I added more eggs – six – to try to increase the loft, and add a little spelt flour, but still didn’t love the texture. Adding the berries was a plug, not a detriment, and using regular flour really made this cake work.

The revised recipe:

  • 4 eggs
  • 1/2 cup sugar (raw cane)
  • 1/3 cup lemon juice & zest of the lemons. (After zesting, I rolled the lemon in the sugar, dusted it off with the flour I was using for this cake, and then juiced it.)
  • 1/2 cup almond flour
  • 1 cup white flour
  • 1/4 t. salt
  • 1/4 t baking powder
  • 1/3 cup lemon (agrumento) olive oil (Santa Fe Olive Oil Company
  • 1/3 cup avocado oil
  • milk or water, if needed, to thin to desired consistency
  • 1 cup fresh blueberries
  • 1 t. turbinado sugar for dusting top


Preheat oven to 350°. Use empty butter papers (kept, folded butter sides in, in the fridge in a box that previous held a pound of butter) to grease a 12″ spring form pan. Use ground flax seeds or a coarse flour to coat the pan. Set aside.

Mix all the ingredients except eggs in a large bowl, make a well in center. Break the eggs into a tall beaker, and beat them. Pour into well and mix just enough to be mixed. Pour into prepared pan, and bake for 35-40 minutes until a tester comes out clean. Cool and serve.

The cake stays moist for a couple of days in the fridge, could be frozen(?). I could be served warm with ice cream, or cold with fresh whipped cream, or handed around and eaten by hand, at a picnic or on a hike.

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