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5.0 from 36 votes

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.

Prep Time
15 mins
Cook Time
15 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 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:
    Cup of Yum
  1. 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. 
  2. 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.  
  3. 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.  
  4. 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.  
  5. 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.  
  6. 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:
  1. 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.  
  2. 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. 
  • Equipment: 
  • 9-inch round cake pan | Olive Oil Dispenser | KitchenAid Stand-Up Mixer |
  • 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 Information

Serving 8g Calories 627kcal (31%) Carbohydrates 67g (22%) Protein 8g (16%) Fat 38g (58%) Saturated Fat 10g (50%) Polyunsaturated Fat 4g Monounsaturated Fat 23g Trans Fat 0.01g Cholesterol 118mg (39%) Sodium 343mg (14%) Potassium 282mg (8%) Fiber 2g (8%) Sugar 40g (80%) Vitamin A 500IU (10%) Vitamin C 12mg (13%) Calcium 109mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6slices

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.