4.22222
9 ratings

Meyer Lemon Olive Oil Cake with Blueberry Sauce Recipe

Meyer Lemon Olive Oil Cake
Carly Goldsmith

Meyer Lemon Olive Oil Cake

The fresh tang of Meyer lemons and the fruitiness of olive oil are a natural pairing, and what better way to marry them than in a sweet, satisfying dessert! This cake is the perfect balance of flavors — sweet, lemony, just a tiny bit savory, and the blueberry sauce is the perfect complement to the citrus notes of the cake. Enjoy!

Click here to see more Sweet and Tangy Citrus recipes.

Ingredients

For the cake

  • 1 1/2 cup all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • Pinch of salt
  • 2 1/2 teaspoons grated Meyer lemon zest
  • 1/2 cup plain, whole-milk yogurt
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup high-quality extra-virgin olive oil
  • Olive oil, for greasing the pan

For the syrup

  • 1/4 cup freshly squeezed Meyer lemon juice, about 3 lemons
  • 1/4 cup confectioners' sugar

For the blueberry sauce

  • 2 cups blueberries, fresh or frozen
  • 1 tablespoon sugar

Directions

For the cake

Preheat the oven to 350 degrees. Grease a 9-inch springform pan with olive oil, and lightly dust the bottom of the pan with flour.  

In a medium bowl, combine the flour, baking powder, salt, and lemon zest and mix well to combine.

In a large bowl, combine the yogurt, sugar, eggs, and olive oil. Whisk until everything is combined. Slowly add the dry ingredients to the bowl, whisking again until everything is smoothly combined. 

Grease the pan, then pour the batter into it and bake for approximately 30 minutes, or until a toothpick comes out clean. Depending on your oven, start checking at 25 minutes or so, as you don't want the cake to overbake.

Remove from oven and let cool for 15 minutes.

For the syrup

Whisk the lemon juice and the powdered sugar together until combined. 

With a toothpick or fork, poke small holes all over the surface of the cake. Slowly pour the syrup over the top of the cake to let the syrup absorb into the cake. Let sit for at least another 15 minutes.

For the blueberry sauce

In a small saucepan over medium heat, slowly heat the blueberries and sugar until they form a syrupy sauce. Taste, and add more sugar if a sweeter sauce is desired. 

Slice the cake and serve with the blueberry sauce poured over the top. Enjoy!

Nutritional Facts
Servings10
Calories Per Serving317
Total Fat14g22%
Sugar28gN/A
Saturated2g12%
Cholesterol50mg17%
Protein4g9%
Carbs44g15%
Vitamin A25µg3%
Vitamin B120.2µg2.7%
Vitamin C6mg11%
Vitamin D0.3µg0.1%
Vitamin E2mg11%
Vitamin K13µg17%
Calcium97mg10%
Fiber1g6%
Folate (food)15µgN/A
Folate equivalent (total)64µg16%
Folic acid29µgN/A
Iron1mg8%
Magnesium10mg2%
Monounsaturated10gN/A
Niacin (B3)1mg6%
Phosphorus153mg22%
Polyunsaturated2gN/A
Potassium88mg3%
Riboflavin (B2)0.2mg11%
Sodium127mg5%
Sugars, added24gN/A
Thiamin (B1)0.2mg11.3%
Zinc0.4mg2.8%