Lemon-Blueberry Olive Oil Cake Recipe

A Perfect Springtime Dessert

Makinze Gore's Lemon-Blueberry Olive Oil Cake has been approved by the Delish Test Kitchen and is now ready to be tried. The recipe was published on May 29, 2026. This cake is a perfect blend of flavors and textures. It's a great dessert for spring.

The cake's unique flavor profile comes from the combination of lemon zest, fresh blueberries, and olive oil. Using olive oil instead of butter gives the cake a moist and tender crumb. The lemon zest adds a nice brightness to the cake, while the blueberries provide a sweet and fruity contrast.

Is This Cake Too Moist to Make Ahead?

The lemon and blueberry flavors are a classic combination that is especially refreshing in the spring. The cake is also relatively easy to make, requiring just a few simple ingredients. The use of olive oil makes it a great option for those looking for a dairy-free dessert.

The Delish Test Kitchen has given this recipe its stamp of approval, ensuring that it is both delicious and reliable. With its bright and citrusy flavors, this cake is sure to be a hit at any spring gathering.

One of the benefits of this cake is that it stays moist for several days, making it a great make-ahead dessert. The olive oil helps to keep the cake fresh, and the flavors actually meld together over time.

Frequently Asked Questions

As the weather warms up, this cake is sure to become a staple in many kitchens. Its bright and citrusy flavors make it a perfect dessert for spring.

Can I use frozen blueberries in this recipe? Yes, frozen blueberries can be used, but be sure to thaw and pat them dry first. How long does the cake stay fresh? The cake stays moist for several days when stored properly. Can I substitute the olive oil with another oil? While other oils can be used, olive oil is recommended for its unique flavor and moisture properties.