Harctic Superfoods a slice of blueberry olive oil cake being cut on a plate

Blueberry Olive Oil Cake

You'll be surprised by the amazing combo between wild blueberry and olive oil!

Harctic Superfoods a slice of blueberry olive oil cake being cut on a plate

This easy blueberry-olive oil cake is not dry and not fudgy - it’s perfectly moist while still being fluffy and it keeps fresh for a few days, thanks to the olive oil! It's a perfect cake for every occasion.

Always use organic lemons for the lemon zest.

This blueberry cake keeps well covered at room temperature for up to 4 days.

Blueberry Olive Oil Cake

1 cake



  1. Preheat oven to 175°C.
  2. Beat eggs and sugar with an electric mixer on high speed for about 7-8 minutes or until mixture has thickened and turned a very pale yellow.
  3. Mix milk and olive oil together in a bowl.
  4. Combine the dry ingredients, including Organic Wild Blueberry Powder, together in another bowl.
  5. While carefully mixing with a whisk, alternate between adding the milk-olive oil mixture and the dry ingredients to the egg-sugar foam.
  6. Once smooth and well combined, add the grated lemon zest and Dried Organic Wild Blueberries into the mix.
  7. Pour the batter into a greased cake pan (approximately 22-24 cm diameter). Bake for about 45 minutes until knife inserted in cake comes out dry. Baking times vary, so keep an eye on yours.
  8. Enjoy!

Original recipe by Kaisa Johansson.

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