Olive Oil Berry Cake Recipe

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5 from 36 votes

Olive Oil Berry Cake balances the moist richness of olive oil with fresh blueberries stabilized by cornstarch to prevent sinking during baking. The cake’s tender crumb is leavened by baking powder and lightened by whisking eggs and sugar until fluffy. Lemon zest adds brightness against the subtle sweetness from honey. Served with whipped cream and fresh berries, this cake makes a versatile dessert with a gentle olive oil nuance highlighting the fruit.

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings: 6 slices

Calories: 627 kcal

Course: Dessert, Cake

Cuisine: American

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:

Cup of Yum

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

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%)

Nutrition Facts

Serving: 6 slices

Amount Per Serving

Calories 627

% 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.