Lemon blueberry olive oil cake with Lemon vanilla bean glaze

Some desserts just feel like sunshine, and this is one of them. Light, citrusy, and bursting with juicy blueberries, this lemon olive oil cake is everything you want in a sweet treat: not too sweet, subtly fancy, and you’d never know its secretly good for you.

It’s made with almond flour and olive oil for that moist but fluffy magic! Not to mention fresh lemon zest and blueberries for the perfect spring treat. And the best part? It’s gluten free, dairy free, and refined sugar free. All components of a desert that actually makes you feel good!

Heres why you’ll love it:

-A gorgeous golden crumb (thank you, olive oil)

-Zingy lemon and sweet, bursting blueberries

-Wholesome, anti-inflammatory ingredients

-So moist and only gets better with time

Ingredients:

• 4 cups of almond flour

• 2/3 cup olive oil (I use Graza)

• ½ cup fresh squeezed lemon juice

• Zest of one lemon

• ½ cup honey

• 4 large eggs

• 2 tsp vanilla extract

• 1 tsp baking soda

• 1 tsp baking powder

• Pinch of sea salt

• 1 pint fresh organic blueberries

For glaze:

• ½ cup powdered sugar

• 1 tbs Bourbon vanilla bean paste (from Trader Joes)

• Squeeze of lemon juice

Instructions:

1. Preheat your oven to 350 degrees and lightly grease a 9” round cake pan and set aside.

2. Combine olive oil, lemon juice, lemon zest, honey, eggs, and vanilla in a large bowl and whisk well.

3. Slowly fold in almond flour, baking soda, baking powder, and salt.

4. Once everything is combined, mix in your fresh blueberries.

5. Transfer mixture into your greased cake pan and bake for 35-40 minutes

6. While the cake is baking prepare your glaze by adding your sifted powdered sugar to a bowl, lemon juice, and your vanilla bean paste. Whisk until smooth.

7. Remove cake from the oven and allow it to cool before adding your glaze and garnish.

8. Slice, serve, and enjoy! This one’s a keeper. Light, lovely, and perfect for bright days ahead.