Olive Oil Berry Cake Recipe
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.
Servings: 6 slices
Cost: $15
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
To Make Ahead:
You can make this cake, allow it to cool to room temperature and then freeze it tightly in plastic wrap. It will keep in the freezer for up to 3 months.
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
Serving: 8g | Calories: 627kcal | Carbohydrates: 67g | Protein: 8g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 343mg | Potassium: 282mg | Fiber: 2g | Sugar: 40g | Vitamin A: 500IU | Vitamin C: 12mg | Calcium: 109mg | Iron: 2mg
