Buttermilk Olive Oil Cake

This recipe allows you to change the olive oil to whatever you feel like between fresh EVOO or a citrus olive oil. In this video, we used the Persian Lime Olive Oil with raspberries. Feel free to switch things up!
½ cup Mild Intensity EVOO (or Citrus Olive Oil)
- And a little extra to brush on baking pan.
½ cup buttermilk or milk
2 large eggs
1 tablespoon vanilla extract
1 cup/plus 2 tablespoons granulated sugar
1 ½ cups plus 1 tablespoon all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 cups frozen blueberries

Preheat oven to 350 degrees.

Brush a 9-inch baking pan with the EVOO and line with parchment paper.

In a medium/large bowl, whisk together 1/2 cup of EVOO, buttermilk, eggs, vanilla extract and 1 cup sugar.

In a separate medium bowl, whisk 1 1/2 cups flour, baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined.

Toss berries on a plate with remaining 1 tablespoon flour, then fold into the batter and transfer to your baking dish. Sprinkle and evenly coat the remaining 2 tablespoons sugar on top.

Bake until golden, 50 to 55 minutes. Insert a toothpick into the center, if it comes out clean, it’s done. Let it cool slightly before serving.
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shipping notes

Please be aware that we do not ship outside of Ontario, Canada. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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