Blueberry Orange Olive Oil Cake – Bursting with Flavor!

Caramelized berries, a golden citrus polenta crumb, and a centerpiece in its own right — this blueberry cake is pure sunshine.Juicy blueberries meet bright orange zest and the rustic charm of olive oil in a cake that’s as gorgeous as it is delicious. Perfect for brunch, afternoon tea, or a midnight fork raid at the counter.

What you’ll love about this cake:

• Bursting with sweet, juicy blueberries 🍇

• Moist golden crumb from olive oil & polenta

• Hints of citrus for brightness

• It's simplicity

Freezes like a dream!

Ingredients:

• Butter or olive oil, for greasing

• 265g sugar, divided (that’s 1⅓ cups)

• 3 cups (approx. 450g) blueberries

• 2 large eggs

• Zest of 1 large orange (finely grated)

• 160ml orange juice (that’s ⅔ cup)

• 160ml light olive oil or sunflower oil (⅔ cup — avoid extra virgin for this)

• 80g regular or instant polenta (½ cup)

• 155g all-purpose flour (1¼ cups)

• 2 tsp baking powder

• ½ tsp salt

Method:

Warm with a scoop of ice cream!

Get prepped

Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) square cake pan, then line the base and sides with parchment paper. Grease the parchment too — yes, double love.Sprinkle ⅓ of the sugar (about 90g) evenly over the base, then scatter the blueberries across the sugared surface.

Whip it good

In a large bowl, whisk together the eggs, remaining sugar (about 175g), and orange zest until pale, thick, and full of promise. Add the orange juice and oil, and whisk again until it’s all beautifully blended.

Dry meets wetIn a separate bowl, whisk together the polenta, flour, baking powder, and salt. Gently fold this dry mix into your citrusy egg mixture, stirring until smooth and sunny.

Pour & bake

Pour the batter over the blueberries, spreading gently to the corners. Bake for 45–55 minutes, or until the top is golden, springy to the touch, and a toothpick poked into the centre comes out clean.

The flip reveal

Cool the cake on a wire rack for 5 minutes. Then — deep breath — invert it onto a serving plate and gently peel away the parchment paper. Blueberry magic revealed.

Serve warm or at room temperature with a dollop of whipped cream, crème fraîche… or just a fork and a moment to yourself.

Cold with whipped cream & fresh blueberries!

Please watch the video below. Enjoy your adventure time in the kitchen.

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