Lemon Blueberry Olive Oil Snack Cake

This lightly tangy cake is designed for an afternoon snack, a lunchbox dessert, or a simple finish to a meal. Lemon zest gives the batter fragrance, blueberries add bursts of fruit, and olive oil keeps the crumb tender. It is a home-baking recipe, not a lower-sugar or medical diet recipe; adjust ingredients only for taste and personal needs.

Ingredients: one 8-inch square cake

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 lemon
• 2 large eggs
• 1/2 cup plain yogurt or sour cream
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Optional: 1 teaspoon flour to toss with berries, and a little powdered sugar to serve

Method

1. Heat the oven to 350°F. Lightly oil an 8-inch square pan and line the bottom with parchment if desired.

2. Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.

3. In another bowl, whisk eggs, yogurt, olive oil, lemon juice, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and fold just until no dry patches remain. Avoid overmixing.

4. Fold in blueberries. If using frozen berries, keep them frozen until adding and expect a few streaks of color.

5. Spread batter evenly in the pan. Bake for about 30 to 38 minutes, until the center springs back lightly and a tester comes out without wet batter. Oven times vary; do not rely on color alone.

6. Cool in the pan for 15 minutes, then transfer to a rack. Slice when fully cooled.

Flexible options

A neutral oil can replace olive oil if you prefer a milder flavor. Plain dairy-free yogurt may work, though texture can vary. For a gluten-free version, use a baking flour blend designed to replace wheat flour and follow its package notes; ordinary buckwheat or almond flour is not a direct one-for-one substitute here. Keep allergen cross-contact in mind when sharing food.

Store the cooled cake covered. If your kitchen is warm or the cake will be kept beyond serving, refrigerate it because it contains eggs and dairy. USDA advises refrigerating perishable foods within two hours, or within one hour when the temperature is above 90°F.

Sources and further reading

• Leftovers and Food Safety — USDA Food Safety and Inspection Service.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.