Meyer Lemon Olive Oil Cake with Blueberry Sauce Recipe

Meyer Lemon Olive Oil Cake with Blueberry Sauce Recipe
Staff Writer
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!

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10
Servings
483
Calories Per Serving
Deliver Ingredients

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

Total Fat
23g
33%
Sugar
3g
3%
Saturated Fat
11g
46%
Cholesterol
2mg
1%
Carbohydrate, by difference
64g
49%
Protein
8g
17%
Vitamin A, RAE
9µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
37mg
4%
Choline, total
13mg
3%
Fiber, total dietary
5g
20%
Folate, total
96µg
24%
Iron, Fe
3mg
17%
Magnesium, Mg
17mg
5%
Niacin
4mg
29%
Phosphorus, P
229mg
33%
Selenium, Se
20µg
36%
Sodium, Na
402mg
27%
Water
29g
1%
Zinc, Zn
1mg
13%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.