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.
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.
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