Italian Lemon Olive Oil Cake With Blackberries

Want to make a tasty Summer cake with blackberries? Love lemon desserts? Well, this one is super light and fluffy, with hints of citrus and bursts of fresh berries. It’s an Italian lemon olive oil cake with blackberries. It’s a super easy fruit dessert. You’ll love it.

So let’s make this delicious summer cake with blackberries.

Ingredients for Italian lemon olive oil cake with blackberries

To make olive oil cake, you need

• Extra virgin olive oil
• Eggs
• Milk
• Lemon extract (see substitution note for using lemon juice and zest)
• Standard baking stuff: flour, cornmeal, baking soda, baking powder, salt
• Fresh blackberries

How to make this easy lemon olive oil cake with berries

Step 1. Preheat the oven to 350 degrees.

Add eggs to a large bowl and whisk completely.

Add sugar and whisk until combined.

Use a high quality, extra virgin olive oil for olive oil cakes.

Add milk, olive oil, and lemon extract and whisk until combined. Set aside.

Step 2. Use a new large bowl to mix together the flour, cornmeal, baking soda, baking powder, and salt.

Add the wet mixture to this flour mixture while gently stirring together the wet and dry ingredients.

What’s the consistency of olive oil cake batter?

The cake mixture will be very liquidy, but the batter will still be lumpy. Believe it or not, this is perfect. Don’t over-mix.

Step 3. Grease a 9-inch cake pan and set it on a baking sheet (this makes it easier to take in and out of the oven when hot). Here’s a great baking pan set.

Pour batter into the cake pan and bake for 40-55 minutes or until the top of the cake is golden brown and a toothpick inserted in the center comes out clean.

Slice, serve and enjoy.

And send me a pic ‘cause I’ll be jealous.

Next up, you’ll have to check out this raspberry turnover recipe. On the deliciousness scale, it’s right up there with this olive oil cake with blackberries.

These blueberry and cherry cake bars are a winner for a brunch dessert with fruit, too.

Toppings that work with olive oil cakes with fruit

You’re not limited to blackberries with this recipe. Turn this summer cake recipe into a blueberry olive oil cake, raspberry, or marionberry cake recipe. Whatever is in season. You can really add any ripe berries to it.

Here are toppings for olive oil cake:

• Fresh fruit
• Whipped cream
• Melted butter
• Honey

If you’re loving this lemon and blackberry cake recipe, check out these cherry pie turnovers with pie crust.

Use high-quality olive oil for cake recipes

The complex, fruity notes of olive oil are one of the best things about this recipe. You can use what you have on hand for olive oil. But this recipe is extra special if you use high-quality olive oil.

Try Colavita olive oil as I used in this recipe.

Love the combination of flour and cornmeal in olive oil cakes like this one. It provides a really nice texture to the cake, but the cake stays light and fluffy.

Another reason I love this olive oil cake recipe

This cake reminds me of an excursion in Italy my mom and I took years ago. We ate a similar Italian lemon olive oil cake on an olive oil farm. What a great trip to the Mediterranean that was.

I hope it brings you all the eating at a cafe in Italy vibes, too.

Although now I’m “back on the mainland” making this summer cake with fruit for brunches to serve with things like sous vide bacon and sous vide soft boiled eggs.

Another recipe giving me all the “restaurant style food” feels is this one for focaccia bread with Everything Bagel Seasoning. It’s so good!

Final tips for making this fruity olive oil cake recipe

• Use high-quality olive oil
• Substitute the lemon extract for 1 tsp lemon juice and the zest of one lemon
• Top this lemon olive oil cake with fresh blackberries, whipped cream, or melted butter
• Substitute other berries – this recipe makes a tasty raspberry or blueberry olive oil cake, too

Make it? Let me know. Find me on Instagram @sipbitego.

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