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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.
Whether it’s this Lemon Berry Meringue Trifle, Gluten-Free Strawberry Tart, or these Olive Oil Cake Cookies with Blackberry Frosting, there is nothing better than a dessert made with ripe, juicy summer berries!
Ingredients You’ll Need for Olive Oil Berry Cake
- Berries – Lightens this cake making it perfect for summer. Fresh blueberries are used in the cake itself and it’s served with sliced strawberries and blackberries.
- Olive oil – Lends moisture to the cake that butter can’t. Use a really good quality olive oil- you want to be able to taste its flavor.
- Sugar and honey – Adds sweetness and a light floral honey flavor that pairs so well with this rich olive oil cake.
- Corn starch – Tossed with fresh blueberries so they will suspend in the cake batter rather than sinking to the bottom. Substitute with tapioca starch if needed.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make an Olive Oil Berry Cake
- Mix the dry ingredients together in a medium bowl.
- Beat the sugar, eggs and lemon zest together. Then add the olive oil and honey.
- Incorporate the dry ingredients and milk by alternating between the two.
- Add half the batter to the pan then top with half the berries. Pour over the remaining batter and the rest of the berries.
- Bake for 15 minutes, then turn the oven down and bake for another 15-20 minutes. Use a skewer to ensure that the cake has cooked all the way through.
- Allow the cake to cool in the pan for 5-10 minutes then invert onto a wire rack.
- Garnish with whipped cream, strawberries and blackberries.
Tips and Tricks
- 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.
Recipe FAQs
Olive oil cake is an extremely moist cake that is fine-textured, light and fragrant. Olive oil can be better than butter for cakes because it lends superior moisture over time. They have a tendency to be quite rich so I pair it here with berries to cut through some of that fattiness.
It definitely tastes like olive oil but it isn’t heavy, dense or greasy tasting. Think pound cake or sponge cake but with a hint of olive oil flavor.
More Summer Dessert Recipes
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To Make the Berry Olive Oil Cake:
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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.
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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.
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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.
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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.
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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.
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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:
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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.
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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.
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.
Tips and Tricks
- 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.
Equipment:
9-inch round cake pan | Olive Oil Dispenser | KitchenAid Stand-Up Mixer |
Serving: 8g | Calories: 627kcal | Carbohydrates: 67g | Protein: 8g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 343mg | Potassium: 282mg | Fiber: 2g | Sugar: 40g | Vitamin A: 500IU | Vitamin C: 12mg | Calcium: 109mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
