A lemon blueberry olive oil cake on a plate on a kitchen counter. There are fresh blueberries and sliced lemon around the plate. A bottle of Vita Ice Acai Blueberry Pomegranate is placed next to the right side of the plate. Image links to the Lemon Blueberry Olive Oil Cake recipe page.

Lemon Blueberry Olive Oil Cake

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

For the Lemon Blueberry Cake

  • Vita Ice Acai Blueberry Pomegranate for serving
  • ¾ cup Granulated Cane Sugar
  • 1 tbsp. Lemon Zest about 2 lemons
  • 3 large Eggs
  • ½ cup Olive Oil
  • 2 tbsp. Lemon Juice
  • 1 tsp. Baking Powder
  • ½ tsp. Fine Sea Salt
  • 1 ¾ cups All Purpose Flour
  • ½ cup Heavy Cream
  • 1 ½ cups Blueberries fresh or frozen

For the Lemon Glaze

  • ½ cup Powdered Sugar
  • 3-4 tbsp. Lemon Juice

Instructions
 

  • Preheat oven to 350F. Butter and line with parchment paper a loaf cake tin.
  • In a large bowl, combine the sugar and lemon zest. Mix with your hands to release the lemon essence.
  • Add the eggs, olive oil, and lemon juice. Mix well.
  • In a separate bowl, mix the flour, baking powder, and salt. Fold in the blueberries.
  • Add the heavy cream and blueberry-flour mixture into the sugar mixture bowl. Mix just until combined. Transfer the batter into the prepared loaf cake tin.
  • Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
  • To make the glaze, simply combine the powdered sugar and lemon juice until a thick glaze.
  • Once the cake has cooled for 15 minutes, add the glaze on top. Let cool another 15-20 minutes for the glaze to set.
  • Enjoy warm with Vita Ice Acai Blueberry Pomegranate for a refreshing complementary drink! The loaf cake can be stored up to 3-4 days on the counter.