Italian Lemon Olive Oil Cake with Fresh Blackberries

Want a light, fluffy summer cake studded with blackberries and bright lemon? This Italian lemon olive oil cake is airy, citrusy, and easy to make — a perfect fruit dessert for brunch or a warm-weather treat.

Let’s make this delicious summer cake with blackberries.

Ingredients for Italian lemon olive oil cake with blackberries

To make this olive oil cake you will need:

• Extra virgin olive oil
• Eggs
• Milk (2% recommended)
• Lemon extract (or substitute 1 tsp lemon juice + zest of 1 lemon)
• Flour and cornmeal
• Baking soda, baking powder, and salt
• Fresh blackberries

How to make this easy lemon olive oil cake with berries

Step 1. Preheat the oven to 350°F (175°C). In a large bowl, whisk 3 eggs until smooth. Add 1/2 cup sugar and whisk until combined. Stir in 1 1/2 cups milk, 1 cup extra virgin olive oil, and 1 tsp lemon extract (or the lemon juice and zest substitute). Whisk until blended and set aside.

Step 2. In a separate bowl, combine 1 1/2 cups flour, 1/2 cup cornmeal, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp kosher salt. Pour the wet mixture into the dry ingredients and gently stir until just combined. The batter will be fairly liquid and slightly lumpy — that’s normal. Do not over-mix.

What’s the consistency of olive oil cake batter?

The batter will be quite loose but slightly lumpy — that texture helps keep the cake tender. Gently combine ingredients and avoid overworking the batter.

Step 3. Grease a 9-inch cake pan and place it on a baking sheet to make handling easier. Pour the batter into the pan and bake for 40–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring to a rack to cool completely.

Slice, serve, and enjoy. Don’t forget to snap a picture of your cake — it’s worth sharing.

Toppings that work with olive oil cakes with fruit

This recipe works with any ripe berries — blackberries, raspberries, blueberries, or marionberries. Simple toppings enhance the cake without overpowering its delicate texture.

Suggested toppings

• Fresh berries
• Lightly sweetened whipped cream
• A drizzle of melted butter
• A spoonful of honey

Use high-quality olive oil

The fruity, complex notes of a good extra virgin olive oil are one of the highlights of this cake. Using a high-quality olive oil makes a noticeable difference in flavor and aroma.

The combination of flour and cornmeal gives a pleasant texture while keeping the cake light and tender.

A memory in every bite

This cake brings back memories of savoring olive oil cake on a family trip to an olive oil farm in Italy. It’s simple, rustic, and comforting — perfect for recreating café-style treats at home.

Final tips for making this fruity olive oil cake

• Use a good quality extra virgin olive oil.
• Swap the lemon extract for 1 tsp lemon juice plus the zest of one lemon if preferred.
• Top with fresh blackberries, whipped cream, melted butter, or a drizzle of honey.
• Swap blackberries for raspberries or blueberries when in season.

Make it and let me know how it turns out.