A light and fluffy cake is always appreciated and just because it’s the month of January, there isn’t any good reason not to enjoy this Lemon Blueberry Olive Oil Cake. This recipe doesn’t have any butter, but still has a soft airy texture that makes it fork-tender and lusciously delicious.
Olive oil is the ingredient that brings body and yet a delicate crumb, that highlights plump blueberries and lemon beautifully. The crème fraiche whipped cream is made by whipping heavy cream until soft peaks and then adding crème fraiche just before it becomes firm. If crème fraiche is difficult to find, sour cream can be substituted. The mounded freshly whipped cream on top of the cake offers a whimsical presentation that’s fun to enjoy after a meal, or for a special birthday this month.
1 1/2 cups granulated sugar + 1 tablespoon
3 large eggs
zest and juice of 1 lemon
1/2 teaspoon vanilla extract
1 cup olive oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup whole milk
1 cup fresh blueberries + more for topping
1 cup heavy cream
2 tablespoons powdered sugar
1/3 cup crème fraiche or sour cream
(Makes 9-inch Cake)
- Preheat oven to 375 degrees. Spray 9-inch springform pan with cooking spray or brush with oil, set aside.
- In a stand mixer or large bowl, mix together sugar and eggs on high for 3 minutes. Add lemon zest, juice and vanilla and mix for 1 minute.
- While mixer is running, drizzle in olive oil. Add 2 cups flour, salt, baking powder and baking soda, mix on low for 30 seconds, then add milk slowly until combined. Mix blueberries with 1 tablespoon flour and fold into batter.
- Pour into prepared pan and bake 40-45 minutes or until toothpick comes mostly clean. Remove and let cool 30 minutes, before removing ring and placing on cake stand or rack to cool.
- Whip heavy cream until soft peaks. Add powdered sugar and crème fraiche and continue to whip until almost firm. When cake is completely cool, dollop on top of cake and top with some blueberries. Enjoy!