Lemon olive oil cake with blueberry compote.

Here’s a perfect summery dessert for you, easy to make and starring seasonal ingredients.  I make this simple cake recipe with some regularity because it suits my dessert preference: flavorful but not too sweet; lovely but not at all fussy. Cornmeal really makes a difference here, adding a pleasant crunch and substance to the cake without weighing it down.


[A note about the lemon-infused olive oil: This is a staple ingredient in my kitchen, and I use it for drizzling over a light green salad, over steak, over roasted or grilled vegetables … pretty much over everything. Locally, find lemon-infused olive oil at We Olive, The Spicy Olive and Mt. Kofinas. If you don’t have or want to use the infused oil, just substitute a good, fruity olive oil.]

The Blueberry-Thyme Compote makes it really special, though. Who knew a few sprigs of fresh herbs could so enhance a simple mixture of fruit and sugar? I could see doing a range of different fruit-and-herb combinations, all summer long: strawberries and tarragon, peaches and basil, raspberries and mint. Use your imagination, and whatever’s in your garden.

Oh, and if you happen to make this your breakfast instead of dessert, I won’t judge.

Lemon olive oil Cake with Blueberry-Thyme Compote Recipe

serves 8

For the cake:
3/4 cup granulated sugar
Finely grated zest of 1 lemon
1/2 cup lemon-infused olive oil
1/2 cup dry white wine
2 large eggs
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp. baking powder
1 tsp. salt
1/4 to 1/3 cup turbinado (raw) sugar or granulated sugar
Blueberry-Thyme Compote and softly whipped cream, for serving

Preheat oven to 375°. Cut a piece of waxed paper to fit the bottom of an 8- or 9-inch baking pan. Grease the bottom and sides of the pan with cooking spray; place the waxed paper circle in the bottom of the pan and spray it as well.

In a large bowl, combine the 3/4 cup granulated sugar and lemon zest; use your fingers to work the mixture until it’s damp and fragrant. Whisk in the oil, wine and eggs until smooth. Add flour, cornmeal, baking powder and salt; stir to combine. The batter will be quite thick. Scrape the batter into the prepared pan; sprinkle the top evenly with 1/4 to 1/3 cup of turbinado or granulated sugar (topping will be thick). Bake for 35–40 minutes, until a toothpick inserted into the center of the cake comes out with just a few crumbs and the edges just begin to pull away from the sides of the pan. Cool the cake in the pan for 15 minutes or so, then run a thin knife around the perimeter to loosen and invert the cake onto a plate. Slice into wedges and serve with fruit compote and whipped cream. 

For the Blueberry-Thyme Compote:
2 cups fresh or frozen blueberries
1/4 cup granulated sugar
3 Tbsp. water
Juice of 1/2 lemon
3 large sprigs fresh thyme

Combine ingredients in a saucepan; cook over medium heat, stirring frequently and smashing the blueberries, until syrupy, about 15 minutes. Let cool, then remove thyme sprigs. Serve over cornmeal poundcake, ice cream or pancakes. 

2 thoughts on “Lemon olive oil cake with blueberry compote.

  1. Hey, Bryn – just made the Lemon Olive Oil cake on this rainy Sunday afternoon. Love it! Not too sweet, mild lemon flavor, light but slightly crunchy texture. Excellent. I used a preheated, oiled cast iron skillet rather than pie pan which gave the cake a crusty exterior. (And I used 1 cup whole wheat flour, 1/4 cup white flour). A really delicious and pretty healthy treat! Thanks!