Description
This gluten-free lemon blueberry olive oil cake is light, moist, and naturally dairy-free. It’s made with fresh lemons, ripe blueberries, and wholesome olive oil for a flavor-packed cake that’s perfect for brunch, dessert, or any time in between.
Ingredients
1½ cups gluten-free 1:1 baking flour
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
1 tbsp lemon zest
½ cup unsweetened dairy-free yogurt
1 tsp vanilla extract
1 cup fresh or frozen blueberries (tossed in a spoon of flour)
Instructions
1. Preheat oven to 350°F (175°C) and line a 9-inch springform or cake pan with parchment paper.
2. In a large bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, sugar, olive oil, yogurt, lemon juice, lemon zest, and vanilla until smooth.
4. Gradually stir wet mixture into dry until just combined.
5. Gently fold in flour-dusted blueberries.
6. Pour batter into pan and bake for 40–45 minutes, until golden and toothpick comes out clean.
7. Cool for 10 minutes in pan, then transfer to a wire rack.
8. Top with powdered sugar or lemon glaze before serving.
Notes
Use full-fat yogurt for best texture.
Tossing blueberries in flour prevents sinking.
Cake tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 15g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon blueberry olive oil cake, gluten-free lemon cake, olive oil cake, blueberry cake