Dessert: United States – Pacific Northwest – Olive Oil Lemon Cake with Blueberry Syrup

Serving Size: 8

Approximate Time

Prep 15 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

- 1 1/2 cups (180 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) fine salt
- 3 large eggs
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 ml) plain Greek yogurt
- 1/4 cup (60 ml) whole milk
- 2 tbsp (12 g) lemon zest (about 2 lemons)
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1/4 cup (30 g) powdered sugar (optional, for dusting)
- 2 cups (300 g) fresh or frozen blueberries
- 1/3 cup (67 g) granulated sugar (for syrup)
- 2 tbsp (30 ml) fresh lemon juice (for syrup)
- 2 tbsp (30 ml) water (for syrup)
- 1 tsp (4 g) cornstarch (optional, for thicker syrup)
- Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
2. In a large bowl whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
3. In a separate bowl whisk the eggs, olive oil, Greek yogurt, milk, lemon zest, lemon juice, and vanilla until smooth and homogenous.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
5. Transfer the batter to the prepared pan, smooth the top, and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan 10 minutes, then invert onto a wire rack and cool completely.
6. While the cake cools, make the blueberry syrup: in a medium saucepan combine the blueberries, 1/3 cup (67 g) granulated sugar, 2 tbsp (30 ml) lemon juice, 2 tbsp (30 ml) water, and a pinch of salt. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries break down and the mixture is syrupy, about 8–10 minutes.
7. For a thicker syrup, mix 1 tsp (4 g) cornstarch with 1 tbsp (15 ml) cold water, stir into the simmering berries, and cook 1 minute more until thickened. For a smooth syrup, strain the mixture through a fine-mesh sieve, pressing to extract the liquid; discard solids or reserve for serving.
8. To serve, spoon warm blueberry syrup over slices of the cooled cake or serve syrup on the side. Dust with powdered sugar if desired.