Stupid-Easy Recipe for Lemon Olive Oil Cake with Blueberry Compote (#1 Top-Rated)


Tender and moist olive oil cake with a lemon kick. Topped with fresh blueberry compote!

Satisfy your sweet tooth with this easy-to-make recipe for Lemon Olive Oil Cake with Blueberry Compote.

1. Info for Lemon Olive Oil Cake with Blueberry Compote

  • Cook Time: 1 Hr 30 Min
  • Total Time: 1 Hr 30 Min
  • Servings: 12
  • Calories: 559.75 kcal

2. Ingredients for Lemon Olive Oil Cake with Blueberry Compote

  • 1 Tbsp. unsalted butter (softened)
  • 1 Tbsp. all-purpose flour (for pan)
  • 3 eggs
  • 2 cup sugar (for cake)
  • 1 1/2 cup olive oil
  • 2 cup all-purpose flour (for cake)
  • 1 cup almond flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 cup milk
  • 1 lemon (zested and juiced, for cake)
  • 6 oz. fresh blueberries
  • 3 Tbsp. sugar (for compote)
  • 1 tsp. cornstarch
  • 1 lemon (zested and juiced, for compote)

3. Directions:

3.1 Preheat

Preheat oven to 350°F.

3.2 Prep

Coat the inside of a bundt pan with the softened butter. Add the flour and toss gently to coat the pan. Shake off any excess flour by tapping the pan sharply against the edge of a sink.

In a stand mixer fitted with a paddle attachment, combine the eggs and sugar. Mix on medium speed to combine. Slowly pour in the olive oil and mix on low speed until smooth.

Place the flour, almond flour, baking soda, baking powder, and salt in a medium mixing bowl and mix briefly to combine. With the mixer on low speed, alternately add the flour mixture and milk in three additions each until a smooth batter forms. Use a rubber spatula to scrape down the sides as needed.

Add the lemon zest and juice to the batter and mix to fully combine.

Pour the batter into the prepared bundt pan.

3.3 Oven

Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, about 55 minutes. While the cake bakes, make the compote.

3.4 Stove

In a small bowl, whisk together the sugar and cornstarch. Sprinkle the mixture over the blueberries in a small saucepan. Add the lemon zest and juice and set over medium heat. Cook, stirring occasionally, until thick, 5-10 minutes.

3.5 Check

Check to see that cake is done. Remove from oven or add time as needed.

3.6 Prep

Allow the cake to cool slightly. Run a butter knife around the edges of the cake to loosen it from the pan. Use oven mitts to carefully invert the cake onto a serving plate.

Spoon the warm blueberry compote over the top of the cake.

3.7 Serve

Serve immediately, or chill and serve later. Leftovers can be stored in an airtight container for up to 1 week.


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