This Lemon-Olive Oil Cake with Blackberries is a gentle reminder to look around and smell the roses (or in this case the cake). I strongly believe there’s something wonderful in every corner of the world. It’s easy to forget how special things are where you live because when we live with all that special stuff we sometimes forget to appreciate everyday beauty. I’m guilty of that sometimes. For example, when people visit me in Southern California they always exclaim how “woooonderful” it would be to grow lemons in your very own backyard. Meyer Lemons no less. “What a treat!”
And it is wonderful. I try to remember that every day. However, I’m on a three-week drive trip with stops in the Eastern Sierras, Central Oregon, Southern Washington, and Seattle (where I’m currently tapping out this post). The return trip will be a leisurely drive down through the Willamette Valley and Northern California coast before heading inland through the San Joaquin Valley back to Los Angeles. The point being, I’m out of my element. So, like the lemon gawkers who visit me in So Cal, I’m astounded by the fruit that grows here. Especially blackberries. Not only can people grow blackberries in their very own backyard, but blackberries grow wild by the side of the road – everywhere! Meyer Lemons are great, but blackberries make me swoon!
Lemon-Olive Oil Cake with Blackberries
So to honor the bounty I live with and the glory of the berries I’ve discovered on my journey I’ve stirred together a simple Meyer Lemon-Olive Oil Cake with Blackberries. I’ve included pistachios in this cake too. Can you imagine living in a place where pistachios actually grow on trees? It must be heavenly! GREG
Lemon-Olive Oil Cake with Blackberries and Pistachios
Print This Recipe Yield 8Source Inspired by SqirlPublishedCake can be made 2 days ahead. Store wrapped tightly at room temperature.
Ingredients
- Nonstick vegetable oil spray
- 1 3/4 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 4 large eggs
- 1 ¼ cup plus 2 Tbsp. sugar (divided)
- 2 teaspoon vanilla extract
- 1 tablespoon plus ¼ cup fresh lemon juice (divided, I used Meyer)
- 2 tablespoon finely grated lemon zest (Iused Meyer)
- 3/4 cup olive oil
- 12 ounce fresh blackberries (divided)
- 3 tablespoon chopped unsalted, raw pistachios
Directions
Preheat oven to 350°. Coat a 9” diameter cake pan with nonstick spray. Line the bottom with a 9″ diameter piece of parchment; oil the parchment.
Whisk flour, baking powder, and salt in a small bowl. Set aside.
Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and flour mixture.
Scrape 2/3 of the batter into prepared pan and smooth top. Scatter half the blackberries over batter and smooth the remaining batter on top. Sprinkle pistachios and 2 tablespoons sugar all over.
Bake cake until a tester inserted into the center comes out clean, about 50 minutes.
Meanwhile, bring remaining ¼ cup sugar and remaining ¼ cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.
Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan. Remove cake from pan, slice and serve with remaining blackberries on the side.
Lemon-Olive Oil Cake with Blackberries
I love what olive oil does to a cake, and the blackberries, lemon and nuts ups the ante. Fabulous cake, Greg. I’ve been enjoying your Instagrams depicting the locations of this road trip. Safe travels, and cheers!
What a coincidence, I just bought a Meyer lemon tree and it already has little tiny fruit on it. Of course, being in Canada, I will have to bring the tree in once the weather turns cold but Oscar gets to enjoy are sweltering humidity in the mean time!
I’ve seen olive oil cakes before but never with lemon and black berries, how wonderful! I have yet to make one, but I can already feel myself being tugged in the direction of your lovely recipe. I hope your travels are grand, can’t wait to read about them!I
Oh I’ve got to make this! I love olive oil cakes and have some lovely new lemon olive oil that would be beautiful in this. Perfect way to use blackberries we’re lucky enough to find along the road and hiking paths.
That sounds like a fun drive/trip. I agree it’s amazing to see citrus grow in backyards, this party of the town.
That combo looks really amazing. Need to bake a lemon cake, it’s been a while.
I want to live in a place where everything grows! Fantasy, of course, because that’s impossible. But wouldn’t it be nice? Fresh blackberries are awesome. As are Meyer lemons. 🙂 Anyway, this is a super cake — thanks!
I agree, we often forget the blessings we have right in our own neighborhood, though I never take wild blackberries fro granted! I love olive oil cakes and this one looks great — thanks for a lovely recipe!
I LOVE olive oil with lemon in sweets! Yum! What a great vacation you’re on! I just missed you in Seattle!
Oh the wonder of having a Meyer Lemon Tree! I mean a real one. I have a ‘sort of’ one. As in it’s planted in a pot that I have to bring in and out each summer, it’s got three lousy branches and it’s flowered 4 times and only now do I think I see the beginning of a fruit. Maybe. Hoping. But hey I do have lot of blackberries!! Probably not like what you’re seeing but a friend grows them and has a lush patch and they do sound divine together. I’ll have to give this cake a go; I’ve been wanting to try an olive oil cake…all three together sound perfect.
What a beautiful cake. I could smell it already. I wish blackberries and pistachios grew on my backyard. I could surround myself with them all year. Alas.
We definitely have a similar experience when people come to see us on the south bay. But I know there are at least a few wild blackberries around too! This cake sounds like the perfect way to get the best of both worlds.
Blackberries grow wild in my subdivision, and on my friend’s farm, they abound. They are my fav fruit (the good ones), as is an olive oil cake. I envy your three week trip. I’m up to here with the remodel and a recipe contract at the same time. At least school started!
Beautiful cake, sir… I wish blackberries grew everywhere here. Alas, they are rare, but I get them at the farmers market whenever I can.
This looks mouth-wateringly delicious.
I must have this cake now!
What a wonderful combo. Sounds like your road trip was packed with inspiration and flavor.
I saw you drove through Carson Valley! I have such love for those mountains and that desert. Even if blackberries don’t grow wild there. xo