Roasted Blueberry Olive Oil Cake

Daniel
Feb 27, 2024
3 min read

Updated: May 18

There’s something incredibly special about sharing recipes among friends, isn't there? It’s like passing down little pieces of joy, wrapped in flavors and memories. That’s exactly how this Roasted Blueberry Olive Oil Cake came to be—a gem inspired by a suggestion from @beerswithdave, an Instagram buddy.

Just outta the oven...

His idea to swap oranges for lemons, Cointreau for limoncello, and to introduce roasted blueberries in place of strawberries, was nothing short of a stroke of genius. It turned a familiar favorite into something new and exciting, infusing it with a burst of flavors that complement each other perfectly. The tartness of the lemon and limoncello, paired with the sweet, juicy blueberries roasted in maple syrup and balsamic, creates a symphony of tastes that’s hard to forget.

Roasted blueberries...

Making this cake feels like a little adventure in the kitchen. There’s the anticipation as you mix the high-quality olive oil with fresh lemon zest and juice, blending these with the dry ingredients to form a batter that’s both rich and aromatic.

Then there’s the act of roasting the blueberries, watching as they transform in the oven, their juices mingling with maple syrup, olive oil, and a hint of balsamic vinegar to form a glaze that’s both vibrant and deep. It’s these small acts, from whisking to roasting, that turn baking into an experience—a moment where you can lose yourself in the process and emerge with something beautiful.

And then, the moment of truth: slicing into that loaf to reveal a cake that’s moist, flavorful, and inviting, each slice adorned with those luscious roasted blueberries. It’s more than just a dessert; it’s a conversation starter, a way to connect over shared tastes and experiences.

Whether it’s a casual afternoon tea, a family gathering, or a moment of solitude with a cup of coffee, this cake is meant to be savored, shared, and enjoyed. Inspired by a friend and brought to life in your kitchen, it’s a reminder of the beauty of collaboration, the joy of baking, and the simple pleasures that sweeten our days.

Ingredients:

Inspired by @beerswithdave

(Make 4.5 inch X 8.5 inch loaf)

Cake:
Unbleached All Purpose Flour, 125g
Granulated Sugar, 175g
Sea Salt, 3/4 TSP
Baking Soda, 1/4 TSP
Baking Powder, 1/4 TSP
High Quality Olive Oil, 142g + More For Greasing
Whole Milk, 152g
Eggs, 2
Fresh Lemon Zest, 1 Lemon
Fresh Lemon Juice, 30g
Limoncello, 27g
Roasted Blueberries:
Frozen Blueberries, 250g
Maple Syrup, 1 TBSP
High Quality Olive Oil, 1/2 TBSP
Sea Salt, Pinch
Balsamic Vinegar, 1/2 TBSP

Equipment:

Oven
4.5" X 8.5" Loaf Pan
Hand / Stand Mixer

Directions:

Prepare the cake.
Preheat your oven to 175°C (350°F).
Lightly grease a loaf pan with olive oil and line it with parchment paper.
In a large bowl, mix together flour, sugar, salt, baking soda, baking powder, and lemon zest.
In another bowl, whisk olive oil, milk, eggs, lemon juice, and Limoncello.
Add the dry ingredients to the wet in three parts, mixing with a hand or stand mixer until smooth.
Pour the batter into the loaf pan and smooth out the top.
Bake for 45 to 55 minutes, or until the top is golden and a skewer inserted comes out clean.
Let the cake cool completely in the pan.
Prepare the roasted blueberries.
While the cake is baking, preheat the oven again to 175°C (350°F) if needed.
Add blueberries to a baking dish.
Toss them with maple syrup, olive oil, and a pinch of salt.
Roast for about 30 minutes, until juicy.
Right after roasting, drizzle balsamic vinegar over the berries and stir gently.
Assemble.
Once the cake has cooled, remove it from the pan and place it on a serving plate.
Generously brush the cake with the blueberry juice.
Spoon the roasted blueberries over the top.
Slice and serve.