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With a crisp sugar crust and tender interior that's redolent of citrus and fruity olive oil, this delicious Blueberry Olive Oil Cake makes for a mouthwatering snack or light breakfast.

Blueberry Olive Oil Cake

With a crisp caramelized crust and tender interior that's redolent of citrus and fruity olive oil, this delicious Blueberry Olive Oil Cake makes for a delightfully summery dessert or a satisfying quick breakfast.

Course Dessert
Cuisine American
Keyword blueberries, blueberry, cake, olive oil, pastry, sweets
Level Intermediate
Main Ingredient Flour
Diet Dairy-Free, Vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 203 kcal


  • 24 grams coarse sugar (such as demerara or turbinado)
  • 250 grams all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 200 grams granulated sugar (+ 1 tablespoon for dusting)
  • 1/2 orange (zested)
  • 1 cup extra-virgin olive oil (fruity)
  • 320 grams blueberries (fresh or frozen)


  1. Move your oven rack to the middle position and preheat to 350 degrees F (175 C). Find a pot that will comfortably fit your mixer bowl and then bring some water to a simmer in it.
  2. Drizzle some olive oil into a 9-inch springform pan and then use a paper towel to spread it around the pan evenly. Add about a tablespoon of granulated sugar to the pan and then evenly dust the entire inside surface of the pan, so there are no bare spots. Tap out any excess sugar over the sink. Sprinkle the bottom of the pan evenly with the coarse sugar.
    Coarse raw sugar lines the bottom of a springform pan prepared for blueberry olive oil cake.
  3. Add the flour, baking powder and salt together in a bowl and whisk to combine.
  4. In a heat-safe bowl of an electric mixer, add the eggs and sugar and then add the zest of half an orange into the bowl using a Microplane.
  5. Turn off the simmering water and then set your mixer bowl in it. Use a whisk to keep the eggs moving so they don't cook and heat the mixture to about 100 degrees F (38 C).
    Egg and sugar mixture whisked in a double boiled brought to 100 degrees F for blueberry olive cake.
  6. When the egg mixture is up to the right temperature, attach it to your mixer and fit the mixer with the whisk attachment. Whisk this on high for 5 minutes. The mixture should turn pale yellow and glossy.
    Whipping eggs and sugar in a silver Kitchen Aid standmixer for blueberry olive oil cake.
  7. Turn the mixer down to medium speed and then slowly pour in the olive oil until it is fully incorporated.
    Adding olive oil to the blueberry olive oil cake in a Kitchen Aid stand mixer.
  8. Turn the mixer down to low and slowly add the flour mixture until it's just combined (do not overmix).
    Olive oil cake batter with ribbons of batter falling off the whisk attachment of a stand mixer.
  9. Fold in the blueberries by hand with a spatula, and pour the batter into the prepared pan.
    Blueberries in olive oil cake batter in a stainless steel bowl.
  10. Bake until a toothpick inserted into the center comes out without any liquid batter on it (a few crumbs are okay), about 50-60 minutes.
    Blueberry olive oil cake after baking.
  11. Let the olive oil cake cool on a rack for a few minutes before using a knife to separate the cake from the sides of the pan. Let it cool completely before slicing and serving.
Nutrition Facts
Blueberry Olive Oil Cake
Amount Per Serving
Calories 203 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 54mg18%
Sodium 118mg5%
Potassium 106mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
Vitamin A 105IU2%
Vitamin C 5.5mg7%
Calcium 30mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.