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Meyer Lemon EVOO Blueberry Yogurt Cake

February 20, 2024 1 min read

meyer lemon blueberry cake

I made this delicious cake for a friend's birthday (what else would you expect from me but an olive cake?).

Other Olive oils and ingredients can be substituted easily. Go crazy and try Rosemary EVOO or Blood Orange EVOO-- so many choices!

Meyer Lemon EVOO Blueberry Yogurt Cake

Rated 4.1 stars by 7 users

Category

Dessert

Servings

8

Prep Time

15 minutes

Cook Time

60 minutes

It's just a matter of adding whip cream to this simple cake and serving it. You can create a different cake every time you use our infused olive oils. Try Blood Orange or Basil!

Author:

Olive & Basket

Image of Meyer Lemon EVOO Blueberry Yogurt Cake

Ingredients

1 1/2 cups All-purpose flour
2 tsp. Baking powder
¼ tsp. Sea salt
1 cup sugar
Zest from 1 Lemon or Lime
1/2 cup Plain whole milk yogurt
3 large Eggs
2 tsp. Finely Chopped Thyme (optional)
½ cup Meyer Lemon Extra Virgin Olive Oil (or try Lemon Rosemary EVOO or Blood Orange EVOO)
1 cup Blueberries
Whipped Cream and blueberries for garnish

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Directions

Center a rack in the oven and preheat the oven to 350°F. Generously oil an 8 1/2-x-4 1/2-inch loaf pan.
In a large bowl, whisk together the flour, baking powder and salt.
Put the sugar and zest in a medium bowl and mix with your hands the ingredients together until the sugar is fragrant. Whisk in the yogurt and eggs.
When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil.
The batter will be thick and shiny. Scrape it into the pan and smooth the top.
Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean.
Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
Serve with fresh whipped cream and blueberries. Enjoy!

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