olive oil berry cake

olive oil berry cake

In these ripe days of summer, berries are at their most plentiful. This recipe takes full advantage of our summer abundance, lending a tart burst of flavor to the standard olive oil cake. This cake is a wonderful, healthier dessert option thanks to our olive oil’s additional antioxidants and polyphenols so you can indulge the right way.


  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 3 eggs
  • ¾ cup cane sugar
  • Zest of one lemon
  • ¾ cup Zimms COOK EVOO & 1 tablespoon for the pan
  • 1 teaspoon vanilla extract
  • ½ cup whole milk 
  • 1 cup mixed berries (raspberries, blueberries—see what your local growers are selling if you really want the freshest flavors!)


  1. Preheat your oven to 350°F.
  2. Rub an 8-inch pan with EVOO and line with parchment paper.
  3. Combine the flour, baking powder, and salt in a medium bowl. Set aside.
  4. In a large bowl, add the eggs, sugar, and lemon zest. Beat with an electric mixer until fluffy.
  5. Add the olive oil and vanilla. Mix everything until well combined.
  6. Alternate adding the milk and dry ingredients to the egg mixture. Combine until your batter is smooth.
  7. Gently fold the mixed berries into the batter.
  8. Pour the batter into the prepared cake pan and spread it out evenly.
  9. Bake for about 30–40 minutes (until a toothpick inserted into the center comes out clean).
  10. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Before serving, we love to finish this cake off with a dollop of fresh homemade whipped cream. To make your own, whisk a pint of heavy cream with 2 tablespoons of sugar (optional) using an electric mixer. Whisk until soft peaks form and add a dollop to the cake before serving.

Enjoy in good health with friends and family!

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