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Roasted Blueberry Olive Oil Cake

Updated: Feb 28

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.



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



  • Oven

  • 4.5" X 8.5" Loaf Pan

  • Hand / Stand Mixer



  1. Prepare the cake.

  2. Preheat oven to 175 degree celsius or 350 fahrenheit.

  3. Lighting grease loaf pan with olive oil.

  4. Line the bottom and sides of the loaf pan with parchment paper.

  5. In a large bowl, add flour, sugar, salt, baking soda, powder and lemon zest.

  6. Mix to combine well.

  7. In another large mixing bowl, add olive oil, milk, eggs, lemon juice and Limoncello.

  8. Lightly whisk to combine well.

  9. With a hand or stand mixer, mix the dry ingredients into the wet ingredients, 1/3 portion at a time, until everything is incorporated and well combined.

  10. There should not be any large lumps.

  11. Transfer the cake batter to the prepared loaf pan.

  12. Wack into the oven and bake for about 45 to 55 mins.

  13. The top should be golden brown and pass the skewer test.

  14. Remove from oven and set aside to cool down completely.

  15. Prepare the roasted blueberries.  

  16. In the meantime, preheat the oven to 175 degree celsius or 350 fahrenheit.

  17. Transfer the blueberries onto a baking dish.

  18. Toss in the maple syrup, olive oil and salt, making sure the blueberries are well coated.

  19. Wack into the oven and bake for about 30 mins.

  20. The blueberries should release their wonderful juices.

  21. Immediately drizzle balsamic vinegar over the top and mix well.

  22. Once the cake is cooled, unmold to a serving plate.

  23. Brush the entire cake generously with the blueberry juice.

  24. *If there is leftover juice in the baking dish, deglaze with hot water and you'll have an amazing blueberry beverage.*

  25. Top the cake with the roasted blueberries

  26. Slice and serve immediately.

Crispy on the outside, moist and dense on the inside...

This tastes better than the previous strawberry version tho...


Recipe Video:

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