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!
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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.
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.
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!