`Blueberry Olive Oil Cake - Olive Oil Times

Blueberry Olive Oil Cake

This light, airy blueberry cake is flavored with extra virgin olive oil, vanilla, and orange zest. It can be served for breakfast or dessert and can easily be made gluten-free!
Blueberry Olive Oil Cake
Blueberry Olive Oil Cake
By Tracy Nawara
Sep. 10, 2020 09:26 UTC

Who knew you can bake the best cake ever with fruity extra vir­gin olive oil? This deli­cious blue­berry cake has a del­i­cate fla­vor with­out the olive oil being too over­pow­er­ing. Flavors of orange zest and vanilla add depth and sweet­ness that many peo­ple asso­ciate with break­fast. This cake can also be made gluten free by sub­sti­tut­ing 1:1 gluten-free flour. Blueberry Olive Oil Cake uses blue­ber­ries, how­ever if it is peak fruit sea­son where you are from, feel free to use any sea­sonal fruit you have on hand. Peaches, straw­ber­ries, black­ber­ries, and cher­ries would all work deli­ciously. This ver­sa­tile, light blue­berry olive oil cake is sure to sat­isfy your sweet tooth.


Blueberry Olive Oil Cake

Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This blue­berry cake is made with a deli­cious, del­i­cate extra vir­gin olive oil and is fla­vored with orange zest and vanilla. Complex fla­vors meet sweet­ness with this deli­cious dessert!


  • 1 1/2cupsflour, can sub for 1:1 gluten-free flour

  • 2tea­spoonsbak­ing pow­der

  • 1/2tspsalt

  • 3large eggs

  • 1cupgran­u­lated sugar

  • 1/2cupfruity extra vir­gin olive oil

  • 1whole orange, zested

  • 2tea­spoonsvanilla extract

  • 1/2cupmilk

  • 1cupfresh blue­ber­ries

  • 1table­spoonflour, for coat­ing the blue­ber­ries


  • Preheat your oven to 350. Grease and flour a 9‑inch spring­form bak­ing pan.
  • In a large mix­ing bowl, add the flour, bak­ing pow­der and salt. Mix to com­bine.
  • In another large bowl, cream together your eggs and sugar. Drizzle in your olive oil. Add orange zest and vanilla and mix to com­bine.
  • Alternate adding your dry ingre­di­ents with your milk into the wet ingre­di­ents, begin­ning and end­ing with the flour.
  • Once the bat­ter is just com­bined, add your blue­ber­ries to a bowl with 1 table­spoon of flour. This will keep the blue­ber­ries from sink­ing to the bot­tom of the cake.
  • Fold the blue­ber­ries into the cake bat­ter. Pour the bat­ter into the pre­pared cake pan.
  • Bake at 350 for 35 – 40 min­utes, until a cake tester comes out clean. Allow to cool com­pletely before remov­ing from the pan and serv­ing.


  • Instead of blue­ber­ries, use 1 cup of any fresh fruit you like!

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