Lemon Blueberry Olive Oil Cake – 1 Irresistible Gluten-Free Favorite

If there’s one cake that feels like sunshine on a plate, it’s this lemon blueberry olive oil cake. It’s naturally gluten-free, bursting with bright citrus and juicy berries, and has the kind of tender crumb that rivals any butter-based bake. Whether you’re avoiding gluten or just looking for a fresher twist on classic pound cake, this version brings all the flavor with none of the fuss. In this post, I’ll walk you through how I fell in love with olive oil cakes, how to get the best texture, and why lemon and blueberry are a match made in kitchen heaven.

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Lemon Blueberry Olive Oil Cake: A Gluten-Free Summer Favorite

A Slice of Summer in Every Bite

Hi there, I’m Lana—and if you’ve ever stood in a quiet kitchen on a summer afternoon, citrus zest dancing in the air and the hum of blueberries simmering in batter, you know the kind of peace I’m talking about. This lemon blueberry olive oil cake came to life during one of those spontaneous kitchen moments. I live just outside Asheville, where the mountains turn blue and the blueberries ripen under the kindest sun. One rainy June weekend, I wanted something fresh, not heavy—a cake that whispered “summer” without shouting for sugar.

I remembered my grandmother’s angel food cakes—so light they practically levitated—and the way she made magic without ever measuring. I’m a bit more structured (hello, digital scale), but I carried that same spirit into this lemon blueberry olive oil cake. I had olive oil, plenty of lemons, and some late-season blueberries from the farmers’ market. What came out of my oven was astonishing: tender, golden, and fragrant with citrus and fruit.

And best of all? It was completely gluten-free. My friend Annie, who usually sighs through every “healthy” dessert I make, took a bite and said, “Wait, this is gluten-free?” That’s how you know it’s a keeper.

Why This Cake Just Works

And since it uses a 1:1 gluten-free flour blend, there’s no guesswork—you get a soft, light texture without any of the grit or gumminess some gluten-free bakes suffer from. It’s a dream cake for brunch, tea, or just a Tuesday treat.

If you’ve tried my blueberry almond clafoutis, you already know blueberries and almond flour go beautifully together. This cake builds on that, using both almond flour and olive oil to give you structure, richness, and a beautifully tender crumb. This is the kind of cake you’ll find yourself craving again and again all season.

How to Make Lemon Blueberry Olive Oil Cake (Gluten-Free & Easy)

Gather These Gluten-Free Ingredients

To make this lemon blueberry olive oil cake, you’ll need ingredients that are simple, clean, and gluten-free. Here’s what I keep stocked in my pantry when I want to whip this up without a run to the store:

• 1½ cups gluten-free 1:1 baking flour (I use Bob’s Red Mill or King Arthur)
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 3 large eggs
• ¾ cup extra virgin olive oil
• ¾ cup cane sugar (or coconut sugar)
• ⅓ cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• ½ cup unsweetened dairy-free yogurt (like almond or coconut)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries, tossed in a spoonful of the flour mix

The olive oil gives this cake a gorgeous golden crumb and rich flavor, while the lemon keeps things bright and lively.

Step-by-Step: From Bowl to Beautiful

Here’s how to bring this lemon blueberry olive oil cake to life in your own oven:

step 1. Prep your oven and pan. Preheat to 350°F (175°C). Line a 9-inch springform or cake pan with parchment and lightly grease.

step 2. Mix dry ingredients. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.

step 3. Combine wet ingredients. In another bowl, beat the eggs, sugar, olive oil, yogurt, lemon juice, lemon zest, and vanilla extract until smooth.

siep 4. Bring it all together. Gradually add the wet mixture to the dry, stirring gently. Fold in the blueberries last, tossed in a little flour to prevent sinking.

step 5. Bake. Pour the batter into your prepared pan. Bake for 40–45 minutes, or until the top is golden and a toothpick comes out clean.

Cool and glaze. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with a simple lemon glaze.

Why Lemon and Blueberry Shine in Olive Oil Cake

The Flavor Science Behind the Combo

There’s a reason lemon blueberry olive oil cake is such a crowd-pleaser—lemon and blueberry balance each other out with bright acidity and subtle sweetness. When baked together, the blueberries burst into juicy gems that ripple through the citrus-infused crumb. It’s a match made for late mornings and summer afternoons.

Lemon zest plays a powerful role in this cake. It’s not just about color—it’s packed with fragrant oils that awaken the entire batter. And olive oil? It creates that rich, smooth texture that butter can’t match, especially in gluten-free baking. It allows the lemon and blueberry to shine without competing, making this lemon blueberry olive oil cake a standout even among more traditional recipes.

If you loved the tangy twist in my White Chocolate Raspberry Cookies, you’ll recognize how well tart fruit can anchor a sweet treat without it being cloying. This balance makes the lemon blueberry olive oil cake a reliable favorite—bright but never sharp, sweet but never too much.

Creative Twists and Gluten-Free Swaps

Once you’ve mastered the classic version, it’s easy to get creative. Add culinary lavender or thyme for a sophisticated spin. You can even swirl in a touch of lemon curd before baking to boost the citrus flavor and keep this lemon blueberry olive oil cake ultra-moist.

Need swaps? Coconut sugar works beautifully in place of cane sugar. For egg-free baking, flaxseed or applesauce can do the trick—just keep in mind the texture will shift. But the essential flavor balance of lemon, blueberry, and olive oil remains intact. It’s why this cake wins over even the most skeptical guests.

How to Serve and Store Lemon Blueberry Olive Oil Cake

Dress It Up or Keep It Simple

The beauty of lemon blueberry olive oil cake is that it’s just as good dressed up for a brunch buffet as it is with a casual mug of tea. You can go classic with a dusting of powdered sugar or drizzle on a lemon glaze made with just fresh juice and confectioner’s sugar. For a more luxurious finish, try a dollop of dairy-free whipped cream or a scoop of vanilla bean ice cream.

Planning to serve it at a shower or garden party? Garnish with a few extra blueberries and thin lemon slices on top, or scatter some edible flowers for a rustic, elegant look. If you’ve tried my Strawberry Cheesecake Cookies, you already know I love balancing fruit with richness. The same applies here—this lemon blueberry olive oil cake has just enough structure and moisture to hold its own, even under glaze.

It’s versatile enough to be enjoyed for breakfast, afternoon tea, or dessert. I’ve even brought it to a picnic where it sat out for hours—and it was still moist and flavorful with zero fuss.

Make-Ahead, Storage & Freezing Tips

You’ll be glad to know this lemon blueberry olive oil cake keeps beautifully. It actually tastes even better the next day as the lemon intensifies and the crumb settles. Store it tightly wrapped at room temperature for up to 2 days. If your kitchen runs warm, you can refrigerate it for up to 5 days—just bring it to room temp before serving.

To freeze, slice the cake and wrap each piece individually in parchment or plastic wrap, then place the slices in a zip-top freezer bag. Thaw on the counter or microwave gently in 10-second bursts. It’s a great way to enjoy this gluten-free treat whenever the craving hits.

FAQs About Lemon Blueberry Olive Oil Cake

Conclusion

If you’re craving something bright, tender, and just a little different, this lemon blueberry olive oil cake has your name on it. It’s gluten-free, full of flavor, and easy enough to make any day of the week. Whether you serve it at brunch, wrap it for a picnic, or slice it up for weekday snacking, it delivers every time. So preheat that oven, zest some lemons, and let this cake bring a little sunshine into your kitchen. explore more gluten free ideas on homemadecake pinterest and stay update with latest recipes by following on homemadecake medium.