Blueberry Lemon Cake With Olive Oil
97 days ago
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The creation of this recipe was inspired by a family member of mine who has some dietary restrictions. It is a healthier, low-fat dessert, but you wouldn’t know it. The freshness of the blueberries and the lemon in this Blueberry Lemon Cake With Olive Oil recipe complement each other quite nicely.
Preparing the Lemon Zest
Did you know that you can make lemon zest using a knife? If you don’t have a zester, watch Cutco’s tutorial on how to Make Lemon Zest Without a Zester using the Vegetable Peeler and the 5″ Petite Santoku (or 7″ Santoku). It’s an easy technique and nice to know in case you ever need it.
Making the Cake
To start, in a large mixer bowl cream the sugar, oil, lemon zest and lemon juice. Add the eggs and mix completely. Then add the yogurt. In a separate bowl combine flour and baking powder, and slowly add to the other bowl until well blended.
The nice thing about this recipe is you can also hand mix the ingredients if you don’t have a mixer.
Next, it’s time to add the blueberries, which we also like to call “brain berries” because they are so good for your brain. Before you add the blueberries, toss them in a little flour. This will help prevent them from dropping to the bottom.
Lightly spray a Bundt pan with nonstick cooking spray. Fill the cake pan completely. For cakelettes or cupcakes, pour the batter in pans three-quarters full.
With your oven preheated to 350 F, bake the cake for 50 minutes, or until a toothpick comes out clean. For cupcakes, bake for 30 minutes. Cake pan sizes vary so adjust the baking time accordingly.
Before serving, sprinkle with some powdered sugar and garnish with edible flowers. We used violets, but you can ask your local florist about other flowers that are safe for consumption. A limoncello glaze would also taste lovely on this cake.
When ready to serve, slice with Cutco’s Slice n’ Serve for perfectly portioned pieces.
This Blueberry Lemon Cake With Olive Oil can be eaten for breakfast, lunch or dinner. Plus, you can freeze the cupcakes for sweet emergencies.
Ingredients
- 1 cup sugar or Splenda®
- 1/4 cup extra-virgin or light-tasting olive oil
- 2 tablespoons lemon zest
- Juice of 1 lemon
- 2 eggs, lightly beaten
- 1 cup plain non-fat yogurt (or lemon yogurt)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup blueberries
- 1-2 tablespoons flour (to coat blueberries)
- Nonstick spray, for pan coating
- Powdered sugar
- Edible flowers
Directions
- Preheat oven to 350 F.
- In a large mixer bowl cream the sugar, oil, zest and lemon juice. Add the eggs and mix completely. Add yogurt.
- Combine flour and baking powder. Slowly add, until well blended.
- Lightly coat blueberries with 1-2 tablespoons of flour and add them to the bowl.
- Lightly spray cake pan with nonstick cooking spray. For cakelettes or cupcakes, pour batter in pans to fill 3/4 full.
- Bake 30 minutes for mini cakes or 50 minutes for a large Bundt pan or until toothpick comes clean. Cake pan sizes vary so test carefully and adjust baking time accordingly.
- Sprinkle with powdered sugar and garnish with edible flowers before serving.
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