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    Home » Recipes » Desserts » Italian Lemon Olive Oil Cake With Blackberries

    Italian Lemon Olive Oil Cake With Blackberries

    Published: Jul 20, 2020 · Modified: Feb 18, 2021 by Jenna Passaro · This post may contain affiliate links.

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    lemon olive oil cake pinterest pin

    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.

    Italian lemon olive oil cake with blackberries
    This fluffy lemon olive oil cake with blackberries reminds me of eating olive oil cake on an olive oil farm in Sorrento, Italy.

    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
    olive oil cake
    If you’re looking for a dessert to use ripe blackberries with, this is the perfect one.

    How to make this easy lemon olive oil cake with berries

    Step 1. Preheat the oven to 350 degrees.

    cracking eggs for cake batter

    Add eggs to a large bowl and whisk completely.

    Add sugar and whisk until combined.

    adding oil to cake batter

    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.

    mixing ingredients for lemon olive oil cake including cornmeal

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

    blackberries in olive oil cake batter

    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.

    Italian lemon olive oil cake in oven

    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.

    baked olive oil cake for summer party

    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.

    olive oil cake
    Once done, allow to cool completely in the pan for 10 minutes.

    Slice, serve and enjoy.

    cutting olive oil cake

    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.

    olive oil cake with blackberries
    Look at this summer dessert bursting with ripe blackberries – yum

    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.

    olive oil cake with fruit

    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.

    lemon olive oil cake slice on dessert plate

    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!

    cutting olive oil cake

    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.

    Subscribe to the Sip Bite Go channel on YouTube for more delicious recipes.

    Italian lemon olive oil cake on cutting board

    Italian lemon olive oil cake with blackberries

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Italian
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Finish Time: 10 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8
    Calories: 457kcal
    Author: Jenna Passaro

    Ingredients

    • 3 eggs
    • ½ cup sugar
    • 1 ½ cup 2% Milk
    • 1 cup olive oil extra virgin
    • 1 tsp lemon extract
    • 1 ½ cup flour
    • ½ cup cornmeal
    • ½ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp kosher salt
    • ½ tsp blackberries

    Instructions

    • Preheat the oven to 350 degrees. Add eggs to a large bowl and whisk completely. Add sugar and whisk until combined. Add milk, olive oil, and lemon extract and whisk until combined. Set aside.
    • Use a new large bowl to mix together the flour, corn meal, baking soda, baking powder and salt. Add the wet mixture to this flour mixture while gently stirring together the wet and dry ingredients. 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.
    • 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). Pour batter into cake pan and Transfer the pan into the oven 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. Once done, allow to cool completely in the pan for 10 minutes.

    Video

    Notes

    • 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
    See the recipe: https://sipbitego.com/lemon-olive-oil-cake
    See the recipe video: https://youtu.be/q1gznirGjN0

    Nutrition

    Calories: 457kcal | Carbohydrates: 40g | Protein: 7g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 260mg | Potassium: 167mg | Fiber: 2g | Sugar: 15g | Vitamin A: 134IU | Calcium: 77mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    Reader Interactions

    Comments

    1. Jessica Formicola says

      July 27, 2020 at 12:52 pm

      Olive oil cake is my absolute favorite! And this lemon flavored cake is divine! Thanks so much for sharing the recipe!5 stars

      Reply
      • Jenna Passaro says

        August 11, 2020 at 2:40 pm

        I first had it on a farm in Sorrento, Italy on a day trip and it’s stuck with me ever since.

        Enjoy!

        Cheers,
        Jenna

        Reply
    2. Christian Guzman says

      July 27, 2020 at 10:33 am

      I never would have thought to use olive oil for something sweet like this. Now I just need to add some blackberries to the grocery list!5 stars

      Reply
    3. Katie says

      July 26, 2020 at 12:50 pm

      Looks delicious! Can’t wait to try this one out.

      Reply
    4. Priya Lakshminarayan says

      July 23, 2020 at 1:31 pm

      This looks absolutely delicious!

      Reply

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    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

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