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Lemon olive oil cake with blueberries and almonds

Lemons are everywhere in Northern California, and especially in February and March!!

The bright beautiful fruit brings sunshine inside -whether you squeeze their juice into a cake, make a lemon sorbet or fill large bowls and vases to adorn tables.  I try to use them as much as possible and am grateful when friends bring me bags from their over-abundant gardens.

I adapted this recipe from Bon Appétit.  I added some fresh great tasting blueberries (hard to find outside of summer months) and sliced almonds to top off the moist cake.  The batter requires olive oil rather than any butter which creates a more sophisticated flavor to complement the tartness of lemon.

Lemon olive oil cake with blueberries and almonds

Lemons are everywhere in Northern California, and especially in February and March!!

The bright beautiful fruit brings sunshine inside -whether you squeeze their juice into a cake, make a lemon sorbet or fill large bowls and vases to adorn tables.  I try to use them as much as possible and am grateful when friends bring me bags from their over-abundant gardens.

I adapted this recipe from Bon Appétit.  I added some fresh great tasting blueberries (hard to find outside of summer months) and sliced almonds to top off the moist cake.  The batter requires olive oil rather than any butter which creates a more sophisticated flavor to complement the tartness of lemon.

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Ingredients

Recipe serves: 8
1 3/4 cup (270 grams) plain flour
1 teaspoon salt
1 1/2 teaspoon baking powder
4 eggs
1¼ cups (270 grams)sugar
¾ cup (175 ml) olive oil
2 teaspoons vanilla extract
2 tablespoons finely grated lemon zest
1 tablespoon plus ¼ cup (60 ml) ( fresh lemon juice
1 cup (115 grams) fresh blueberries
3 tablespoons chopped unsalted, raw almonds
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Lemon olive oil cake with blueberries and almonds
  • time
    1 hour 15 min
  • serves
    8
  • skill level
    Easy

Ingredients

Directions

1
Done

Preheat oven to 350°.

2
Done

Prepare a 9 inch (22 cm) diameter cake pan with nonstick spray or butter and flour.

3
Done

Whisk flour, baking powder, and salt in a small bowl. Set aside.

4
Done

Using an electric mixer, beat eggs and 1 cup sugar (the remaining 1/4 cup/52 grams sugar is for later) until light and fluffy, about 5 minutes.

5
Done

With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined, about 30 seconds.

6
Done

Fold in lemon zest and dry ingredients, and mix together by hand well until the wet and dry ingredients are well blended.

7
Done

Pour batter into prepared pan and smooth top. Scatter blueberries over cake, then almonds.

8
Done

Bake cake until a tester inserted into the center comes out clean, 45–55 minutes.

9
Done

for topping

While cake is baking, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar. Let lemon syrup cool.

10
Done

Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan.

11
Done

When ready to serve, remove from pan, slice and add a scoop of vanilla ice cream to side with a few gratings of lemon rind.