Lemon Olive Oil Cake with Blueberry Compote



Tender and moist olive oil cake with a lemon kick. Topped with fresh blueberry compote!


  • 1 tablespoon unsalted butter (softened)
  • 1 tablespoon all purpose flour (for pan)
  • 3 eggs
  • 2 cups sugar (for cake)
  • 1 1/2 cups olive oil
  • 2 cups all purpose flour (for cake)
  • 1 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk
  • 1 lemon (zested and juiced, for cake)
  • 6 ounces fresh blueberries
  • 3 tablespoons sugar (for compote)
  • 1 teaspoon cornstarch
  • 1 lemon (zested and juiced, for compote)
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    1. Preheat oven to 350°F.
    2. Grease the bundt pan with the butter. Toss flour around to coat pan. Shake off any excess flour into sink by tapping the pan sharply against the edge of the sink.
    3. Mix together eggs and sugar in a stand mixer fitted with a paddle attachment. Slowly pour in olive oil, and mix on low until smooth.
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