Lemon Blueberry Olive Oil Cake
  • Srv: 12
  • By: Chef Laurent Zirotti


  • 2 whole eggs
  • 1/3 cup granulated sugar
  • 1/4 cup yogurt or sour cream
  • 1/3 cup almond flour
  • 1/2 cup all purpose flour, sifted
  • 1.5 teaspoons baking powder (mixed with sifted flour)
  • 1/2 cup extra virgin olive oil
  • 1 large lemon, washed, grated in zest and the juice
  • 2 cups whole blueberries, washed
  • Powdered sugar, for serving


  1. Preheat oven to 325°F.
  2. Lightly spray a muffin pan with olive oil (silicon pans work best).
  3. With a handheld electric mixer in a mixing bowl, whisk eggs and sugar until the mix becomes almost white and ribbon texture.
  4. Add yogurt (or sour cream) and almond flour and mix well.
  5. Add the all purpose flour and baking powder and mix well.
  6. Slowly add, little by little, the olive oil until you have a homogenous mix.
  7. Add the lemon zest and juice and mix well.
  8. Fold the blueberries into the mixture with a spatula or wooden spoon.
  9. Fill the muffin cups ALMOST to the rim, but not quite.
  10. Bake at 325°F for 50 minutes (check with the tip of a knife inserted into center of cake; when you remove the knife if the tip is clean, the cake is cooked).
  11. Cool completely before removing from pan. Sprinkle with powdered sugar to serve.