Lemon Olive Oil Cake with Blueberry Glaze

You can smell the lemon before you taste it. That’s how you know this cake is going to hit differently.

There’s something grounded about baking with olive oil. It doesn’t try to impress. It just brings quiet richness, a kind of steady depth you don’t get with butter alone. This lemon olive oil cake with blueberry glaze makes that point from the first bite.

You’re going to learn why olive oil belongs in this cake, how to get the most lemon flavor without bitterness, and what actually makes that blueberry glaze work instead of slide off in frustration.

I’ve made this cake more than once. And I keep coming back to it—not just because it’s easy, but because it tastes like it took effort. That balance of tart lemon, jammy blueberries, and the moist crumb olive oil gives? It doesn’t shout. It hums.

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Why This Lemon Olive Oil Cake Works for Bakers Who Want Results

This recipe skips anything complicated. You don’t need stand mixers or fancy tools. You whisk, pour, bake, glaze. But what sets it apart is the ingredient balance.

The olive oil gives a plush texture and subtle flavor. You’ll want to use a light, fruity variety—not the peppery type that tastes like you should be drizzling it on steak. I’ve tried it with bith. Trust me, the wrong olive oil makes it weird.

The lemon zest and juice carry all the brightness. But it’s the milk that softens it into something round. Think more cake-shop than lemon bar.

What you get is a golden, tender cake. Moist, but never soggy. Lemon-forward without being sour. The kind of slice you take standing up, then go back for a second while pretending you’re just cleaning the knife.

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Getting the Blueberries Right (And Keeping Them From Sinking)

Blueberries are tricky in cake. Use them wrong, and they all slide to the bottom like they’re trying to escape. That’s why you toss them with a bit of flour first. It gives them grip.

Layering them into the batter—half at the start, half at the top—gives even spread. You don’t end up with a blueberry-only base and plain top. I’ve tried just dumping them in before. That’s how I learned better.

The glaze comes later. You’ll simmer fresh or frozen berries with lemon juice and water, then strain it so the texture stays smooth. This step matters. If you skip the straining, the glaze can get chunky and look dull.

You mix that vivid juice with powdered sugar until it runs thick and shiny. Then pour it on after the cake has fully cooled. Otherwise, it just melts off and leaves a purple puddle.

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How to Store It (And Why It Tastes Better the Next Day)

Once the cake is glazed, you can keep it at room temp for two days, covered. But I actually like it cold from the fridge on day two. Something about the chill sets the glaze just right and makes the lemon stand out more.

If you want to freeze it, do it before glazing. Wrap it tight in plastic and foil. Then thaw at room temperature and glaze fresh. I’ve frozen slices for up to a month this way and they came out tasting exactly the same.

If the glaze thickens too much after cooling, stir in a drop of water or lemon juice. Go slow—too much and it turns watery.

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Serving Tips and What to Pair It With

This cake doesn’t need anything extra, but I like to scatter a few extra blueberries on top and twist some lemon zest curls over the glaze right before serving.

It slices cleanly. Great for brunches, baby showers, or just Thursday. I’ve even packed it up for a picnic once—it held up better than a frosted cake ever could.

You could pair it with black tea, a mild coffee, or something sparkling like lemon soda or Prosecco. But it’s also the kind of cake that stands alone and doesn’t complain about it.

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A Cake That Feels Like Summer in a Forkful

I started baking this cake to use up lemons and a bottle of olive oil someone gifted me. I didn’t expect much. But something about that glossy glaze and the way it cut clean made me pause. It felt simple but confident. It reminded me of old Italian cakes I grew up around—just without the fuss.

Every time I make it now, someone asks for the recipe. That’s usually how I know a dessert’s worth sharing online.

This one? It’s worth pinning. Make it your go-to lemon cake. Then come back and tell me how it went.

💬 Share your thoughts in the comments—did you bake it? Swap the blueberries? Want ideas for other glazes? Let’s talk.

📌 Save this recipe to your dessert board so you don’t lose it. It’s one you’ll come back to, trust me.

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More Lemon Desserts to Keep the Citrus Love Going

• Lemon Meringues

• Lemon Cheesecake Mousse

• Lemon Lime Icebox Pie

• Lemon Possets

• Greek Yogurt Lemon Bars

• Raspberry Lemon Chiffon Pie

• Lemon Cream Puffs

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