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Lemon Blueberry Cake with Olive Oil

It was one of the last official weeks of summer (as in, the season- not the summer when school is out….sigh…), and I was in the mood for something lemony and Italian. Not really sure why I was craving Italian….

Perhaps because I am dreaming of returning to Italy as soon as possible, not to hustle through busy tourist towns, rushing to see as many cathedrals and art museums as I possibly can in a matter of hours, but instead, to eat, and drink, and hopefully, learn how to cook something  amongst the true experts of so many delicious creations. Perhaps it is also because the end of summer 2004 consisted of delicious wine dinners and limoncello overlooking Lake Lugano upon completing a few months of working at TASIS, (the American school in Switzerland), Рone of the most memorable summers by far. And what better way to end a summer than with a limoncello toast?

Or maybe it was because I had purchased lemons at the grocery store hoping to create a thick lemon and olive oil vinaigrette to go over a healthy end of summer salad, and when I discovered the salad part missing from my fridge, the logical alternative was to make a dessert? Well, however it was that this chocolate lover broke down to make a dessert completely lacking in chocolate is beyond me, but the important thing is that I did, I took pictures, I tasted it, then I ate the rest of it, and now, I want to share this recipe with you.

Lemon Blueberry Cake with Olive Oil: (adapted from Smitten Kitchen and Ina Garten)

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup plain nonfat yogurt
1 cup plus 1 tablespoon sugar
3 eggs
2 tsp grated lemon zest
1/2 tsp vanilla
1/2 cup olive oil
1 cup fresh blueberries
1/3 cup lemon juice (fresh is better!)

Mix the dry ingredients together and set aside. In a separate bowl, combine eggs, sugar, olive oil, yogurt and vanilla. Slowly incorporate dry ingredients into wet ingredients, adding the blueberries last so you don’t squash them. Pour the batter into a parchment lined and oiled bread pan and bake at 350F for about 45 minutes. Remove from the oven and let the bread cool for a few minutes. Drizzle a lemon glaze on top (confectioner’s sugar and lemon juice mixed together), or instead, sprinkle some plain confectioner’s sugar over the loaf. Eat as a yummy breakfast or serve it up as dessert with whipped cream and lemon curd (I found this at Trader Joe’s for $2.50 or so! YUM and cheap!).

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Filed under Breads, Dessert, Snack