Italian Lemon Olive Oil Cake With Blackberries

Last updated on July 20, 2020

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.

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.

Print

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.

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 457 kcal

Author Jenna Passaro

Ingredients

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

Instructions

1. 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.

2. 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.

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). 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.

Recipe Video

Recipe 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 Facts

Italian Lemon Olive Oil Cake With Blackberries

Amount Per Serving

Calories 457 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 5g31%

Cholesterol 65mg22%

Sodium 260mg11%

Potassium 167mg5%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 15g17%

Protein 7g14%

Vitamin A 134IU3%

Calcium 77mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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