Olive Oil Mixed Berry Cake

This is one of those cakes that feels quietly luxurious. No frosting needed, no drama just a tender crumb, bright lemon, and berries that melt into jammy pockets. And the olive oil? It doesn’t just replace butter it gives the cake a silky, almost plush texture that stays soft for days.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 396 kcal per serving

Ingredients

¾ cup - granulated or cane sugar
1 - fresh lemon
2 - whole eggs
½ cup - olive oil
½ cup - whole milk
¼ cup - plain yogurt
1 tbsp - lemon juice lemon ‍
2 ½ teaspoons - pure vanilla extract
1 ½ cups - all-purpose flour
2 teaspoons - baking powder
½ tsp - salt
2 tablespoons - unsalted butter
¼ cup - granulated sugar
1 cup - strawberries
½ cup - blueberries
½ cup - raspberries
Whip topping
coarse sugar

Instructions

Preheat oven to 350°F (175°C).
Add the butter and 1/4 cup granulated sugar to a 9-inch round cake pan. Place the pan in the oven for about 5 minuteswhile it preheats, just until the butter melts. Alternatively, melt the butter and sugar together in the microwave for about 30 seconds and pour into the pan to cool. Swirl to coat the bottom evenly and lightly butter the sides. Set aside.
Wash and dry your fresh berries. Hull and slice the strawberries, then set aside.
In a large bowl, combine the remaining sugar for the batter and fresh lemon zest. Rub together with your fingers until fragrant.
Whisk in the eggs until the mixture becomes glossy and slightly thickened.
Slowly stream in the olive oil, whisking continuously to emulsify.
Add the milk, yogurt, lemon juice, and vanilla extract. Whisk until smooth.
Add the flour, baking powder, and salt. Mix just until combined do not overmix.
Add the berries to the prepared pan over the butter-sugar mixture and spread evenly. Pour the batter over the berries and gently smooth the top.
Bake for 35–40 minutes, until the center of the cake is set and a toothpick comes out with a few moist crumbs.
Let the cake cool in the pan for 10–15 minutes. Place a plate or rack over the pan and carefully flip. Gently remove the pan, loosening the sides with a butter knife if needed.
Let the cake cool completely, then slice and serve. Best enjoyed with whipped cream.

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