Olive Oil Lemon Blueberry Cake

Written By Annabelle Di Falco

A light, fluffy almond flour cake with fresh blueberries, bright lemon, and just the right amount of sweetness. Perfect for summer gatherings or an afternoon treat.

Ingredients: (preferably organic)

  • ½ cup olive oil

  • ½ cup fresh lemon juice

  • Zest of 1 lemon

  • ½ cup honey

  • 4 large eggs

  • 2 tsp vanilla extract

  • 4 cups almond flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp sea salt

  • 1 cup frozen blueberries

Directions:

01. Preheat oven to 180°C and grease a round cake pan.

02. In a large bowl, whisk together olive oil, lemon juice, lemon zest, honey, eggs, and vanilla until smooth.

03. Fold in almond flour, baking soda, baking powder, and sea salt. Gently stir in blueberries.

04. Let batter sit for a few minutes while preparing the pan, then stir once more and transfer to prepared cake pan.

05. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

06. Allow cake to cool completely before slicing and serving.

Annabelle Di Falco
Next

The Clean Cobb