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Blueberry Lemon Olive Oil Cake

Blueberry Lemon Olive Oil Cake
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A deliciously moist and bright Blueberry Lemon Olive Oil Cake, perfect for beginner bakers craving a sweet and tangy treat. This forgiving recipe will build your baking confidence!

Ingredients

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  • 1 cup milk regular or plant-based
  • ½ cup lemon juice
  • 1 cup cane sugar
  • ½ cup olive oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract optional
  • 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
  • 2 tablespoon soft butter regular or plant-based
  • 2 tablespoon cream cheese regular or plant-based
  • ¾ cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×9 or 8×8 square baking dish or line it with parchment paper.
  3. In a large mixing bowl, combine the milk, lemon juice, sugar, olive oil, vanilla extract, lemon extract (if using), baking powder, baking soda, and salt.
  4. Mix until all these ingredients are well combined.
  5. Add the flour to the wet mixture.
  6. Mix until a smooth batter is formed, being careful not to overmix.
  7. Add the frozen blueberries to the batter.
  8. Fold the blueberries gently into the batter until evenly distributed.
  9. Pour the batter into the prepared baking dish.
  10. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
  11. While the cake bakes, prepare the glaze.
  12. In a small bowl, combine the soft butter, cream cheese, and powdered sugar.
  13. Whisk or use a fork to mix the glaze ingredients together until smooth.
  14. Once the cake is done baking, remove it from the oven.
  15. Allow the cake to cool completely before glazing.
  16. Serve the cooled cake topped with the prepared glaze.
  17. Enjoy your homemade Blueberry Lemon Olive Oil Cake!

Notes

Ensure all wet glaze ingredients (butter, cream cheese) are at room temperature for a smooth glaze.
Do not overmix the cake batter once flour is added; mix until just combined for a tender crumb.
Use frozen blueberries directly from the freezer to help prevent them from sinking.
Cool the cake completely before adding the glaze to prevent it from melting.
Always preheat your oven fully for even baking.

Nutrition

Find it online: https://pinchofwarmthbakes.com/blueberry-lemon-olive-oil-cake-recipe/