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–+ servings
Blueberry Olive Oil Cake on a plate accompanied by a bowl of whipped cream. Someone is adding a dollop of whipped cream to the top of the cake.

Blueberry Olive Oil Cake

This blueberry olive oil cake gets most of its fat from olive oil and Greek yogurt, yielding a moist, decadent cake with just a touch of tartness to balance out the sweet, jammy blueberry topping.
Prep Time20 minutes
Cook Time35 minutes
Cooling time15 minutes
Total Time1 hour 10 minutes
Servings: 8

Ingredients

  • Cooking spray
  • 3 cups blueberries
  • 2 tablespoons sugar cane sugar, maple sugar, or brown sugar will work
  • 1 cup flour
  • ½ cup yellow cornmeal
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 3 large eggs
  • ¾ cup sugar cane sugar works best in the batter
  • ⅔ cup good quality extra-virgin olive oil I use Graza's "Drizzle" EVOO
  • ½ cup Greek yogurt you can use any fat level, I use 2%
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions

  • Place a rack in the middle position of your oven and preheat to 350 degrees. Spray a 9-inch cake pan with cooking spray (I prefer to use a spray that doesn’t have flour in it for this recipe).
    Cooking spray
  • Add the blueberries to the baking pan and drizzle with a tablespoon of olive oil. Shake the pan a bit to coat the blueberries with the oil. Sprinkle 2 tablespoons of granulated sugar over the blueberries and shake or stir to coat the blueberries with the sugar.
    3 cups blueberries, 2 tablespoons sugar
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
    1 cup flour, ½ cup yellow cornmeal, 1 ½ teaspoons baking powder, ¾ teaspoon salt
  • Using a hand mixer or a stand mixer fixed with the whisk attachment, beat the eggs and sugar together on medium speed for 30 seconds. Continue to beat on medium and add the olive oil in a slow drizzle.
    3 large eggs, ¾ cup sugar, ⅔ cup good quality extra-virgin olive oil
  • Reduce the speed to low and add the yogurt. Once it’s incorporated, add the vanilla and the almond extract and mix until combined, then add the flour mixture a bit at a time.
    ½ cup Greek yogurt, 1 teaspoon vanilla extract
  • Pour the batter over the blueberries in the cake pan and bake for 35-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Let the cake cool on a rack for about 15 minutes, then run a clean knife or thin spatula around the outside of the cake to release the sides. Place a 10-inch (or larger) plate over the top and, holding the two dishes together, flip them over to invert the cake onto the plate. If it doesn’t come out easily, pat the bottom of the cake pan firmly to shake it loose, then try lifting the pan, shaking it gently if needed.

Notes

  • If you are using an 8" round cake pan, use 2 ½ cups blueberries and increase the baking time to 40 minutes. If using a 10" round pan, add ½ cup blueberries and check the cake after 30 minutes.
  • This recipe can also be halved and baked in a 5" round cake pan. Adjust the servings above to 4 to get the measurements. Start checking for doneness around 25 minutes.
  • I have tested this recipe with almond flour and it came out fine, although it was significantly more dense.
  • Topping options I have tried and liked are whipped cream sweetened with maple syrup and cinnamon or almond frozen yogurt.

Nutrition

Calories: 407.1kcal | Carbohydrates: 49.9g | Protein: 6.5g | Fat: 20.8g | Saturated Fat: 3.3g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 62.2mg | Sodium: 328.7mg | Potassium: 116.5mg | Fiber: 2.7g | Sugar: 28.2g | Vitamin A: 127.3IU | Vitamin C: 5.4mg | Calcium: 76.7mg | Iron: 1.7mg
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