Blueberry Lemon Olive Oil Cake
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Family-Friendly, Easy Recipes & Mostly Vegan Desserts. Gluten-Free Friendly Baking, Allergen Friendl · by Jillian Glenn★ 5.0 (2)

Blueberry Lemon Olive Oil Cake

NUTRITION · PER SERVING55M COOK
CAL 15%·PRO 8%
CARBS 43G59% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER26G TOTAL SUGAR
FAT 13G39% OF CAL
3G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A soft, moist olive oil cake with bright lemon flavor and juicy blueberries. An easy one-bowl cake perfect for spring and summer baking.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 cup milk (regular or plant-based)
  • 1/2 cup lemon juice
  • 1 cup cane sugar
  • 1/2 cup olive oil
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract (optional)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • a pinch of salt
  • 2 1/4 cup regular or gluten-free all purpose flour
  • 1 cup frozen blueberries
  • 2 tbsp soft butter (regular or plant-based)
  • 2 tbsp cream cheese (regular or plant-based)
  • 3/4 cup powdered sugar
PREP
15M
SODIUM
167MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.