Blueberry Olive Oil Snack Cake

Why Make This Recipe

Blueberry Olive Oil Snack Cake is a delightful treat that combines the sweetness of fresh blueberries with the rich flavor of olive oil. This cake is moist, delicious, and perfect for any time of the day—not just dessert! The use of olive oil instead of butter makes it a bit lighter and healthier, while still being wonderfully satisfying. It’s easy to make and a great way to enjoy seasonal blueberries or use up frozen ones. Plus, it serves beautifully for gatherings, brunches, or as a snack.

How to Make Blueberry Olive Oil Snack Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 cup fresh blueberries
• Powdered sugar for dusting

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, mix the olive oil and sugar until well combined. Add the eggs one at a time, then stir in the vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Carefully fold in the blueberries.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
8. Dust with powdered sugar before serving.

How to Serve Blueberry Olive Oil Snack Cake

This cake is delicious on its own but can be served in various ways. You can enjoy it warm or at room temperature. A light dusting of powdered sugar on top adds a lovely touch. For an extra treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with coffee or tea for afternoon snacks.

How to Store Blueberry Olive Oil Snack Cake

To store leftover cake, keep it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. Wrap it thoroughly in plastic wrap or foil if you are freezing it, and it can last for about 2-3 months. Just allow it to thaw at room temperature before serving.

Tips to Make Blueberry Olive Oil Snack Cake

• Make sure your ingredients are at room temperature for better mixing.
• Use fresh blueberries if possible, but frozen ones can work too. Just don’t thaw them to prevent the batter from turning blue.
• For extra flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
• If you want a more lemony taste, increase the lemon zest slightly or add a splash of lemon juice to the batter.

Variation

You can customize this cake by adding nuts such as walnuts or pecans for a nice crunch. You could also substitute blueberries with other berries like raspberries or strawberries, depending on your preference or availability.

FAQs

1. Can I use other oils instead of olive oil?
Yes, you can use light vegetable oils or other fruit oils, but olive oil gives the cake a unique flavor.

2. Why does my cake sink in the middle?
A sinking cake can happen if it was not baked long enough. Make sure to check with a toothpick for doneness.

3. Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend, but the texture may vary slightly.

Blueberry Olive Oil Snack Cake

A delightful treat that combines the sweetness of fresh blueberries with the rich flavor of olive oil. This cake is moist, delicious, and perfect for any time of the day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Wet Ingredients

• 0.5 cups olive oil Use extra virgin for best flavor.
• 0.5 cups sugar
• 2 large eggs At room temperature.
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

Fruits and Toppings

• 1 cup fresh blueberries Can use frozen, do not thaw.
• to taste Powdered sugar for dusting

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, mix the olive oil and sugar until well combined. Add the eggs one at a time, then stir in the vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Carefully fold in the blueberries.
5. Pour the batter into the prepared cake pan and spread it evenly.

Baking

1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
2. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
3. Dust with powdered sugar before serving.

Notes

For serving, enjoy warm or at room temperature. Pair with whipped cream or vanilla ice cream for an extra treat. Store in an airtight container for up to 3 days, or refrigerate for up to a week.