My Mom always makes me laugh because she says I have a dessert “type.” She claims I have a preference for “blondes” (in the dessert world). While I remain a lover of all desserts, she does have a point — I do prefer when bakes aren’t overcooked. I’m a huge fan of the Great British Bake Off (obviously), and I’m always mystified when Paul Hollywood demands the bakers strive for deep mahogany breads. I’ve always loved a good center piece that needed another minute in the oven. Under-baked cookies? My idea of perfection. Paul Hollywood may not approve of my preference for lightly golden over richly golden Breads, but I know he’d have no complaints when it comes to this delicious olive oil blueberry cake and neither would my Mom.
It’s a very easy batter to create because using olive oil in place of butter allows you to skip the extra step of creaming the ingredients with an electric mixer. A whisk and bowl is all you’ll need. And it comes together very quickly. It creates a soft blueberry cake, so light and delicate, you’d never know it was baked with olive oil. The recipes calls for yogurt which helps harmonize all the ingredients, while highlighting the blueberries and ensuring a cake that’s full of moisture. Hints of vanilla, notes of lemon, bursts of blueberry, and sweetness from the yogurt really make this blueberry bread/cake a recipe that you’ll want to make over and over again this summer. It’s ideal for breakfast with a cup of coffee and a smear or butter or jam or for an afternoon snack with tea. I think it’s quite deserving of a Paul Hollywood handshake of approval!
Olive Oil Blueberry Cake
- 1/2 cup extra virgin olive oil
- 1/2 cup greek or plain yogurt or sour cream/creme fraiche
- 1 cup sugar
- 1 tsp. vanilla
- 2 eggs
- 2 tbsp. lemon juice freshly squeezed
- zest of one lemon
- 1 1/2 cups flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/4 cups blueberries, fresh or frozen, divided if frozen, not thawed
- 1 tbsp. cornstarch or flour
- Preheat oven to 350F degrees. Grease and line a 9×5-inch loaf pan with parchment paper; set aside.
- In a large mixing bowl, whisk together the olive oil, yogurt, sugar, vanilla, eggs, lemon juice, and lemon zest. Add the sour cream and vanilla, beating until smooth. With a wooden spoon, gently stir in the flour, baking powder, and salt, just until combined.
- Transfer half of the batter into the prepared pan.
- In a small bowl, toss together 1 cup of the blueberries (save the ¼ cup for later) with the cornstarch. Toss to coat. Gently fold blueberries into the remaining batter. Put the rest of this blueberry batter on top of the plain batter.Speckle the remaining blueberries on top.
- Bake for 55-60 minutes, until a toothpick inserted comes out clean. Allow to cool 10 minutes before removing from the pan to cool completely. Slice and serve.