Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Olive Oil Berry Cake is moist, flavorful and studded with fresh blueberries. The cake itself is tender and light with a hint of olive oil flavor. Taking 30 minutes to bake, it’s the best summer dessert topped with fresh strawberries, blackberries and dollop of whipped cream. Serve with Baja Fish Tacos and a Summer Rosé Sangria for the perfect meal.
Whether it’s this Lemon Berry Meringue Trifle, Gluten-Free Strawberry Tart, or these Olive Oil Cake Cookies with Blackberry Frosting, there is nothing better than a dessert made with ripe, juicy summer berries!
Ingredients You’ll Need for Olive Oil Berry Cake
- Berries – Lightens this cake making it perfect for summer. Fresh blueberries are used in the cake itself and it’s served with sliced strawberries and blackberries.
- Olive oil – Lends moisture to the cake that butter can’t. Use a really good quality olive oil- you want to be able to taste its flavor.
- Sugar and honey – Adds sweetness and a light floral honey flavor that pairs so well with this rich olive oil cake.
- Corn starch – Tossed with fresh blueberries so they will suspend in the cake batter rather than sinking to the bottom. Substitute with tapioca starch if needed.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make an Olive Oil Berry Cake
- Mix the dry ingredients together in a medium bowl.
- Beat the sugar, eggs and lemon zest together. Then add the olive oil and honey.
- Incorporate the dry ingredients and milk by alternating between the two.
- Add half the batter to the pan then top with half the berries. Pour over the remaining batter and the rest of the berries.
- Bake for 15 minutes, then turn the oven down and bake for another 15-20 minutes. Use a skewer to ensure that the cake has cooked all the way through.
- Allow the cake to cool in the pan for 5-10 minutes then invert onto a wire rack.
- Garnish with whipped cream, strawberries and blackberries.
Tips and Tricks
- Berries – Avoid adding strawberries or blackberries to the cake batter because it will make the cake too wet. Blueberries work perfectly for this recipe.
- Use cornstarch to stop the berries from sinking – Toss the blueberries with cornstarch or tapioca starch to keep them from sinking to the bottom of the cake as it bakes.
- Beat the eggs and sugar until it’s pale and fluffy – This helps to create a lighter cake since olive oil can make it dense and heavy.
Recipe FAQs
Olive oil cake is an extremely moist cake that is fine-textured, light and fragrant. Olive oil can be better than butter for cakes because it lends superior moisture over time. They have a tendency to be quite rich so I pair it here with berries to cut through some of that fattiness.
It definitely tastes like olive oil but it isn’t heavy, dense or greasy tasting. Think pound cake or sponge cake but with a hint of olive oil flavor.
More Summer Dessert Recipes
Desserts
French Silk Pie
Desserts
Gluten-Free Strawberry Tart
Desserts
Papaya Bars
Desserts
Pie de Limón Cookie Bars
If you tried this Olive Oil Berry Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Olive Oil Berry Cake Recipe
Equipment
- 1 (8-inch or 9-inch) cake pan
- 1 Small mixing bowl
- 1 Medium-mixing bowl
- 1 Stand-up Mixer fitted with the paddle attachment
Ingredients
Olive Oil Berry Cake:
- 1 cup blueberries
- 1 teaspoon corn starch
- 1 1/2 cups all-purpose Flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 3/4 cups white granulated sugar
- 1/2 teaspoons lemon zest, from 1 lemon
- 3 tablespoons wildflower honey
- 3/4 cup olive oil + 1 tablespoon more for pan
- 1/2 cup whole milk
For Serving:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 cup strawberries, sliced
- 1/2 cup blackberries, sliced
Instructions
To Make the Berry Olive Oil Cake:
- Preheat oven to 400 degrees F. Rub about a teaspoon of olive oil in a 8-inch or 9-inch cake pan. Line the bottom with a round or parchment and set aside. In a small bowl, toss together the blueberries and corn starch; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a stand-up mixer with the paddle attachment, (alternatively you could use a medium bowl and an electric hand mixer), add the eggs, sugar and lemon zest. Beat for about 5 minutes, until light, fluffy, and pale yellow.
- Pour in the olive oil, honey and mix until combined. Alternating between the milk and dry ingredient mixture, add to the egg mixture until combined.
- Add about 1/2 cup of batter to the bottom of the pan (you can eyeball this measurement), and then place a handful of blueberries to the top of the batter. Add the remaining batter and then the rest of the blueberries.
- Transfer to the oven and bake for 15 minutes. At the 15-minute mark, turn the oven temperature down to 350 degrees F and bake for a remaining 15 to 20 minutes, until a skewer inserted into the center comes out clean.
- Allow to cool in the pan for 5 to 10 minutes, before inverting onto a cooling rack and allowing to cool to room temperature.
To Serve:
- When you’re ready to serve the cake, add the heavy cream and powdered sugar to the bowl of a stand-up mixer with the whisk attachment. Alternatively, you could use a medium bowl with an electric hand mixer. Whip until light and fluffy, about 2 minutes.
- Add a few dollops of whipped cream to the top of the cake. Place a few berries on top and dust the entire thing with powdered sugar.
Notes
Tips and Tricks
- Berries – Avoid adding strawberries or blackberries to the cake batter because it will make the cake too wet. Blueberries work perfectly for this recipe.
- Use cornstarch to stop the berries from sinking – Toss the blueberries with cornstarch or tapioca starch to keep them from sinking to the bottom of the cake as it bakes.
- Beat the eggs and sugar until it’s pale and fluffy – This helps to create a lighter cake since olive oil can make it dense and heavy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it. Loved it. Will make again.
YAY!
Super helpful! I’d love to see you how you laid out the kitchen
Think I could throw some pitted cherries into the cake batter, too?
Sure that would be good!
This is such a gorgeous cake! I found your comment regarding the almond milk and oat milk as a substitution, so I would love to try that out! What is the best substitution for eggs, or can they simply be omitted in the cake?
Unfortunately I’m not sure. I haven’t tested this out with zero eggs. Sorry about that!
Making it for our Memorial Day dessert! You are a joy to follow!!!
Thank you so much, Lynne!
You are such a wonderful baker. I love blueberries and definitely trying out your recipe soon. Hoping to bake as good as you 🙂
Loads of love!
Laura
https://www.ceraonline.org
It really looks delicious. I want to do the same. Thanks.
I love how simple this cake is! We’re dairy-free so I’m gonna try it with a full-fat coconut milk to see if we can still enjoy it. Thanks for sharing, and I love Aldi!
okay sounds good. i think almond or oat might work a bit better because it’s closer to the thickness of whole milk but if you try it with coconut milk, let me know if it works! 🙂 also so glad you love aldi!
Amazing one !
This recipe looks amazing! When do you add in the honey?
sorry about that–just added it! right with the olive oil. 🙂