Olive Oil Berry Cake Recipe
User Reviews
5
Olive Oil Berry Cake Recipe
Description
The Olive Oil Berry Cake Recipe features a blend of all-purpose flour, baking powder, kosher salt, eggs, sugar, lemon zest, honey, olive oil, and whole milk. Blueberries tossed in cornstarch keep evenly distributed in the batter as it bakes. Beating the eggs and sugar until pale and fluffy introduces air to counterbalance the density olive oil can bring. The lemon zest adds a bright note that complements the berries' natural sweetness.
This cake is baked in a lightly oiled pan with parchment paper, layering some blueberries between portions of batter to distribute fruit throughout. The resulting cake is moist with dense but airy texture and a fruity burst from the berries. Topping with whipped heavy cream slightly sweetened with powdered sugar and fresh sliced strawberries and blackberries enhances both the visual appeal and flavor balance.
It’s wise to avoid adding high-moisture berries like strawberries or blackberries directly into the batter, as they can make it soggy; blueberries work best here. This cake can be made ahead and frozen tightly wrapped for up to three months, making it convenient for planning. The technique of whisking eggs and sugar well and using cornstarch are helpful tips to ensure a finely textured and well-structured cake.
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 egg
- 3/4 cups granulated sugar white
- 1/2 teaspoons lemon from 1 lemon, zest
- 3 tablespoons wildflower honey
- 3/4 cup olive oil + 1 tablespoon more for pan
- 1/2 cup milk whole
For Serving:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 cup strawberries sliced
- 1/2 cup blackberry 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
- Use cornstarch to coat blueberries to keep them from sinking during baking.
- Beat eggs and sugar until pale and fluffy to lighten the batter and improve texture.
- Avoid adding strawberries or blackberries to the batter as they can make it too wet.
- You can freeze the cake wrapped tightly for up to 3 months once cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 627kcal | 31% |
| Carbohydrates | 67g | 22% |
| Protein | 8g | 16% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 118mg | 39% |
| Sodium | 343mg | 14% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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